Research Article | Animal Nutrition

Formulation and Quality Evaluation of Non-Fat Functional Yoghurt Fortified with Fruit Pulp

P.K. Arun, R. Geetha, C.T. Sathian, and A.S. Lejaniya

Department of Dairy Science, College of Veterinary and Animal Sciences Mannuthy, Kerala Veterinary and Animal Sciences University, Thrissur 680651 Kerala, India

Published in the Indian Veterinary Journal June 2022 : 99 (6) - pages 16 to 20
(Received: , Accepted: )


The main objective of the study was to develop functional non-fat fruit (mango and banana) yoghurt at 10 per cent pulp with acceptable physiochemical and sensory quality attributes. Significantly higher total solid content was observed for fruit fortified yoghurts mango (24.20±0.66) and banana (22.40±0.51). Titratable acidity was also significantly higher for fruit yoghurts. Sensory overall scores of the developed yoghurt samples were 15.43±0.80 and 15.07±0.99 for mango and banana respectively. The results of current study confirmed that enrichment of yogurt with ten percent of mango and banana pulps could improve the physiochemical and sensory quality of yoghurt.

Key Words: Non-fat yoghurt, Fruit pulp, Sensory evaluation

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