STANDARDISATION AND QUALITY EVALUATION OF FRUIT PULP BASED YOGHURTS
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Authors
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LOVELY MARIYA JOHNY, SEEJA THOMACHAN PANJIKKARAN*, E. R. ANEENA, C.L. SHARON and P.S. LAKSHMY
Department of Community Science, College of Agriculture, Kerala Agricultural University, Thrissur – 680 656
Abstract
Nutritious and palatable yoghurts with diversified flavours were prepared by adding sapota and
guava fruit pulps. Incorporation of 10-20% fruit pulp has imparted acceptable organoleptic qualities
to yoghurts, with the moisture, pH and total acidity levels unaltered. During fortnight storage, the
water holding capacity of sapota pulp-based yoghurt has only slightly changed from 50.46% to 53.00%
whereas, it was 50.34% to 52.80% in guava pulp-based yoghurt. Syneresis initiated on the tenth day
of storage was at 0.5% and 1.0% level in the fruit pulp-based yoghurts and plain yoghurt, respectively,
which increased to 0.6% and 1.02% on fifteenth day. Energy and fat contents were higher in plain
yoghurt. Fruit yoghurts were found to have higher amounts of â carotene, vitamin C, iron and potassium
compared to the plain yoghurt. Thus, the enrichment with sapota and guava pulps made the yoghurts
healthier and opened the possibility for product diversification.
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