Asian Journal of Dairy and Food Research, volume 28 issue 2 (june 2009) : 95-100

INFLUENCE OF ADDITION OF GUAVA PULP AND SUGAR ON SENSORY QUALITY OF GUAVA YOGHURT

A.P. Patil, K.D. Chavan*, D.N. Bhosale

Affiliations

¹Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri–413 722, India.

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Cite article:- Patil A.P., Chavan* K.D., Bhosale D.N. (2024). INFLUENCE OF ADDITION OF GUAVA PULP AND SUGAR ON SENSORY QUALITY OF GUAVA YOGHURT. Asian Journal of Dairy and Food Research. 28(2): 95-100. doi: .

ABSTRACT

Influence of addition of levels of guava pulp and sugar on sensory quality of guava yoghurt
was studied with an objective to find out the optimum level of guava pulp that could be
incorporated to obtain better quality yoghurt. It was observed that incorporation of guava pulp
@ 5 to 15 per cent, after incubation in the stirred form with addition of sugar from 6 to 9 per cent
was more acceptable. The guava yoghurt prepared with 5 per cent pulp with 9 per cent sugar was
sensorily superior (score 94.6) that of rest of treatments tried in the study. Higher levels of guava
pulp adversely affected sensory characteristics of yoghurt. The cost of production was Rs. 26.77
for the most acceptable guava yoghurt

KEYWORDS

REFERENCES

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Lal, M. et al., (1980). Indian Dairyman. 32(6):483.
Prasad, D.N. and Srinivas, K. (1987) Cult. Dairy Prod. J. 22(10):12. Cited in Indian Dairyman. 47(4):35.
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Singh, R. (1996). Indian Dairyman. 48(8):19-20.
Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods. 8th Ed. East-West Press Pvt. Ltd. New Delhi.

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Asian Journal of Dairy and Food Research

INFLUENCE OF ADDITION OF GUAVA PULP AND SUGAR ON SENSORY QUALITY OF GUAVA YOGHURT

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