An evaluation of physiochemical properties on aloevera gel fortified yoghurt

DOI: 10.18805/ajdfr.DR-1244    | Article Id: DR-1244 | Page : 288-291
Citation :- An evaluation of physiochemical properties on aloevera gel fortified yoghurt.Asian Journal Of Dairy and Food Research.2017.(36):288-291
D. Govindammal, M. Seethalakshmi and S.Thangaraj govi1983dairy@gmail.com
Address : Faculty of Agriculture and Animal Husbandry, Gandhigram Rural Institute, Gandhigram- 624 302, Tamil Nadu, India
Submitted Date : 8-04-2017
Accepted Date : 5-09-2017

Abstract

The present study was conducted to evaluate the effect of physicochemical and phytonutients qualities of aloevera gel fortified yoghurt. Three different concentration of yoghurt were developed with 10, 15 and 20 percent of aloevera gel addition. Based on sensory evaluation,the sample AY2 has scored higher in the overall acceptance among the samples. On the other hand, the pH and titratable acidity were found to be inversely proportional to the concentration of alovera gel addition in yoghurt. In theresults offat content that all the experimental samples were shown gradual decreasing effect when compared with the control sample. As per the result of protein, Vitamin C and minerals of experimental samples have foundconstant effect when compared to control sample.The content of fiber was absent in control whereas in the aloevera gel concentrated samples AY1, AY2 and AY3 contains 0.19, 0.23 and 0.26 respectively. On the qualities of phytonutrients of steroids, saponins, phlabotannin and anthroquinone were founde in all the samples except control.

Keywords

Alovera gel Physicochemical Phytonutients qualities and Yoghurt.

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