Stability and acceptability studies on banana fruit set yoghurt
2002
Zahoor, T. | Rafique, M. | Huma, N. | Bajwa, B.E.,University ofAgriculture, Faisalabad (Pakistan). Dept. of Food Technology
The effect of sugar and banana on the storage stability andacceptability of yoghurt was studied. Five different treatments of bananayoghurt were prepared in which T1 (without sugar and banana) wascontrol and T2 contained 7% sugar and no banana, while T3, T4 and T5contained 7% sugar and 5%, 10%, 15% banana pulp respectively. Fruityoghurt was stored at refrigeration temperature. Physiochemical andsensory examinations of yoghurt after every two days interval for 15days storage were carried out to evaluate quality and acceptability. Itwas observed that acidity, total solids and syneresis increased duringstorage, while pH, lactose and fat content exhibited declining trend. Theincrease in syneresis was maximum in yoghurt containing 7% sugar and15% pulp. Sensory evaluation showed that addition of sugar and bananapulp resulted in increase in flavour, taste, texture and acidity, whereasappearance and texture deteriorated during storage. Panel of judgesgave highest score to yoghurt containing 7% sugar and 10% banana pulp.
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