Physico-chemical, Microbiological, and Sensory Evaluation of Mango Enriched Probiotic Yogurt
DOI:
https://doi.org/10.48047/rfaxzk56Keywords:
probiotic yogurt; probiotics strain; mango pulp; sensory evaluation.Abstract
Yogurt is cultured dairy product produced by fermenting milk with or without added non-fat dry milk with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Attempt was made to manufacture yoghurt with different concentrations of mango pulp 4, 6, 8, 10 and 12% respectively. After that physio-chemical and microbiological analysis of experimental sample T3 contain highly score average range 8.37 as compare to treated experimental sample T1, T2, T4, T5.
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References
(IS 12333 - 1997/ISO 6731: 1989), IS: 1479 (Part II).1961. Determination of Total Solids (Gravimetric method).
Atamian, S.; Olabi, A.; Kebbe, Baghdadi, O. (2014). The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine and ovine Greek yogurt (Labneh). J Food SciNutr. 2014;2: 164–173.
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