Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)
International Journal of Nutrition and Food Sciences
Volume 4, Issue 6, November 2015, Pages: 695-699
Received: Dec. 8, 2015; Accepted: Dec. 21, 2015; Published: Jan. 4, 2016
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Authors
Debashis Kumar Dutta Roy, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Tanny Saha, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Moriom Akter, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Mojaffor Hosain, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Habiba Khatun, Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Manik Chandra Roy, Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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Abstract
Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.
Keywords
Fruit Yogurt, Fruit Pulp, Synersis, Quality Evaluation, Physico-chemical
To cite this article
Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, Manik Chandra Roy, Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon), International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 695-699. doi: 10.11648/j.ijnfs.20150406.25
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Copyright © 2015 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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