INFLUENCE OF LEVELS OF FRUIT AND SUGAR ON CHEMICAL COMPOSITION OF POMEGRANATE YOGHURT

Article Id: ARCC2621 | Page : 11 - 18
Citation :- INFLUENCE OF LEVELS OF FRUIT AND SUGAR ON CHEMICAL COMPOSITION OF POMEGRANATE YOGHURT.Asian Journal Of Dairy and Food Research.2008.(27):11 - 18
K.G. Kale, K.D. Chavan, B.K. Pawar and D.N. Bhosale
Address : Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, India

Abstract

The influence of addition of pomegranate fruit and sugar levels on chemical composition of pomegranate yoghurt was studied. It was observed that addition of fruit arils (grains) @ 10-15 per cent before incubation in unstirred form with addition of 3-6 per cent sugar was more acceptable. The best pomegranate yoghurt contained 3.20 per cent fat, 21.20 per cent T.S., 5.76 per cent reducing sugar, 13.53 per cent total sugar, 1.09 per cent acidity and pH 4.52. The cost of production of most acceptable pomegranate yoghurt containing 10 per cent fruit arils and 6 per cent sugar was Rs. 28.41/kg.

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