![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_open_medium.gif)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_restricted_medium.gif)
Effect of different levels of goat milk and banana pulp on quality of fruit yoghurt
Subscribe/Renew Journal
A study was undertaken by using different levels of Goat milk and Banana pulp i.e. T1(90:10), T2(85:15), T3(80:20) respectively. Experimental fruit yoghurt mix was standardized to 4.0 per cent fat, 11.5 per cent solids not fat, 10 % sugar and 2% culture adjusted to 25.2% total solids. Yoghurt samples for different treatments were analyzed for organoleptic attributes (colour and appearance, body and texture, taste and flavour) by trained panelist using 9 point hedonic scale. The fruit yoghurt obtained from (80:20) (T3) ratio was the best product among all treatments. Thus, as far as product acceptability judged by organoleptic evaluation, the treatment can be rated as T3>T0>T2>T1.
Keywords
Goat Milk, Banana Pulp, Fruit Yoghurt
Subscription
Login to verify subscription
User
Font Size
Information
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 374
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 0