Intervention of fruit juice in yoghurt preparation

ABSTRACT

Fruit yoghurt was prepared with the addition of different ratios [5, 10 and 15%] of jackfruit and mango juice. The physical, chemical and microbiological characteristics were analyzed to assess the quality of yoghurt. The physical parameters showed that 5% JFD and 10% MFD came in top position compared to other types of yoghurt or Dahi. The fat and protein contents decreased in both JFD and MFD but not in plain Dahi owing to the lower fat and protein content of fruit juice. Acid contents increased in JFD and MFD due to the high concentrations of fermentable sugars in fruit juice which promotes acid formation. The microbial concentration of fruit Dahi were within standard values, though the H and K Dahi samples contained slightly below standard cocci and bacilli. The findings confirm that the addition of fruit juice up to a certain limit, not exceeding 5-10% of the milk, improved the color, texture, flavor and taste of yoghurt