EFFECT OF ADDITION OF DIFFERENT LEVELS OF POMEGRANATE FRUIT AND SUGAR ON SENSORY QUALITY OF YOGHURT

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

Studies on preparation of pomegranate yoghurt from cow milk was undertaken to find out the optimum level of fruit that could be incorporated to obtain the best quality pomegranate yoghurt with improved flavour, body and texture.It was observed that addition of fruit arils (grains) 10 to 15 per cent before incubation in unstirred form with addition of 3 to 6 per cent sugar levels more acceptable.The pomegranate yoghurt with 10 per cent fruit arils and 6 per cent sugar was sensorily superior (score 92.98) than that of control sample prepared without pomegranate arils and sugar (score 87.95).

KEYWORDS

REFERENCES

IS : 6273 (Part-II), (1972). Guide for Sensory Evaluation of Foods (Part-II). Methods and Evaluation Cards. Indian Standards Institution, Manak Bhavan, New Delhi.
Konowalchuk, J. and Speirs, J.I. (1976). J. Food Sci., 41 (5) : 106-117.
Prasad, D.N. and Srinivas, K. (1987). Cult. Dairy Prod. J. 22(10) : 12. Cited in Indian Dairyman. 47(4) : 35.
Rangandham, M. and Gupta, S.K. (1987). Indian Dairyman. 39(10) : 493.
Sharma, D.K. and Singh, J. (1981). Dairy Guide. 37(10) : 274.
Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods, Eighth Edition East-West Press Pvt. Ltd. New Delhi.

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Asian Journal of Dairy and Food Research

EFFECT OF ADDITION OF DIFFERENT LEVELS OF POMEGRANATE FRUIT AND SUGAR ON SENSORY QUALITY OF YOGHURT

ABSTRACT

KEYWORDS

REFERENCES

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