Evaluation of nutritional, physio-chemical and sensory properties of sapodilla (Manilkara zapota) pulp incorporated set yoghurt

DOI: 10.18805/ajdfr.DR-125    | Article Id: DR-125 | Page : 261-266
Citation :- Evaluation of nutritional, physio-chemical and sensory properties of sapodilla(Manilkara zapota) pulp incorporated set yoghurt.Asian Journal of Dairy and Food Research.2018.(37):261-266
R.M.S. Madhubhashini, U.L.P. Mangalika, W.A.D. Nayananjalie, W.A.P.P. Weeragalle and M.V.I. Kumari nayananjalie@yahoo.com
Address : Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Anuradhapura, Sri Lanka.
Submitted Date : 14-06-2018
Accepted Date : 23-10-2018


The study was conducted to develop a value added set yoghurt, flavoured with acceptable combination of milk and ripened sapodilla fruit pulp. Sensory data showed that, the sample incorporated with 5% sapodilla pulp had the best qualities. Significantly lower (P < 0.05) pH (4.0 – 4.2) was observed in sapodilla added samples compared to the control (4.7). Further, significantly higher (P < 0.05) protein contents (5.58 - 5.73%) and total solids (29.34 - 29.64%) were observed in control and 5% sapodilla added yoghurts compared to 15% sapodilla added yoghurts. Escherichia coli was not detected and yeast and mould counts were accordance with the Sri Lanka Standards (824:1989) for a period of 15 days at refrigerated storage. In conclusion, yoghurt incorporated with 5% (w/w) sapodilla pulp has better organoleptic properties and nutritional value and can be stored under refrigerated conditions for 15 days without any quality deterioration while producing at lower cost. 


Milk Physio-chemical properties Sapodilla Sensory evaluation Yoghurt.


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