Article Id: ARCC362 | Page : 228-234
Stuti Agarwal and Ranu Prasad
Address : Halina School of Home Science (Foods and Nutrition), SHIATS, Allahabad-211 002, India


Yoghurt is a fermented milk product which is produced by adding a mixed culture of Lactobacillus bulgaricus and Streptococcous thermophilus. Fermentation of milk sugar produce lactic acid, which acts on milk protein to give yoghurt its texture and its characteristics taste. The present study was carried out with different levels (2%, 3%, 4% and 5%) of carrot pulp. Frozen yoghurt mix was standardisation to 12 % sugar, 12 % SNF, @ 2% culture, Fat (0.5%, 1.5% and 3.0%) and Stabilizer (0.5%) adjusted to 26% total solids for frozen yoghurt. The low fat frozen yoghurt samples of different treatments were analyzed for organoleptic characteristics (flavour, body & texture, general appearance and overall acceptability) and nutritional characteristics (moisture, ash, fat, protein, acidity, pH & total solids). The data obtained on various parameters were statistically analyzed. Based on the results, it was concluded that the low fat frozen flavoured yoghurt with 3% carrot pulp, 0.5%, 3.0% fat (T3F3) are high as comparable with other treatments in the organoleptic characteristics (Flavour & taste, Body & texture, Colour & appearance and Overall acceptability) and nutritional characteristics (moisture, ash, fat, protein, acidity, pH & total solids).


Carrot pulp Frozen yoghurt Sensory quality Yoghurt.


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