Preparation, evaluation and storage studies of strawberry based fruit yoghurt
2008
Hussain, I. (University of Veterinary and Animal Sciences, Lahore (Pakistan). Dept. of Animal Products Technology) | Hussain, S. (University of Veterinary and Animal Sciences, Lahore (Pakistan). Dept. of Animal Products Technology) | Shah, W.H. (Pakistan Council of Scientific and Industrial Research Labs. Complex, Lahore (Pakistan). FBRC)
Strawberry pulp was added at different levels (5%, 10% and 15%) to yoghurt samples during preparation. The pulp was analyzed for pH, acidity, total solids and crude fiber contents before addition to yoghurt samples. The prepared samples were stored at 4C and analyzed physio-chemically, pH, lactose, and fat contents decreased, while acidity and total solids of yoghurt increased during storage among all the samples irrespective of treatments. As regards organoleptic evaluation of strawberry based yoghurt, T3 (having 10% strawberry pulp) got maximum score followed by T4 (having 15% Strawberry pulp) and T2 (having 5% strawberry pulp). It is therefore concluded that fruit yoghurt prepared by addition of 10% strawberry pulp retains best flavoring, body and texture up to 21 days of storage.
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