Abstrait

Optimisation of sugar level and fruit pulp percent for preparation of stirred and set type of Yoghurt from toned milk.

Rekha Devi*, Sanjay Yadav, Monika Rani, P.K Bhardwaj

The objective of the study was to develop probiotic stirred and set type yoghurt were prepared from fresh toned milk enriched with blueberry and strawberry pulp separately. Optimization of sugar level was done and on the basis of sensory evaluation 8% sugar containing yoghurt scored highest for flavour in both set and stirred type yoghurt. Blueberry and strawberry fruits pulps were added at the level of 5%, 10% and 15% in the yoghurt treatments separately in both set type and stirred type yoghurt and on the basis of sensory attributes 10% blueberry and 10% strawberry yoghurt treatment were preferred in stirred type and 10% blueberry and 10% strawberry yoghurt treatments in set type were selected.