Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)

Abstract

Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.