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

Received: 8 December 2015     Accepted: 21 December 2015     Published: 4 January 2016
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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.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)
DOI 10.11648/j.ijnfs.20150406.25
Page(s) 695-699
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Fruit Yogurt, Fruit Pulp, Synersis, Quality Evaluation, Physico-chemical

References
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Cite This Article
  • APA Style

    Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. (2016). Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). International Journal of Nutrition and Food Sciences, 4(6), 695-699. https://doi.org/10.11648/j.ijnfs.20150406.25

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    ACS Style

    Debashis Kumar Dutta Roy; Tanny Saha; Moriom Akter; Mojaffor Hosain; Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int. J. Nutr. Food Sci. 2016, 4(6), 695-699. doi: 10.11648/j.ijnfs.20150406.25

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    AMA Style

    Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int J Nutr Food Sci. 2016;4(6):695-699. doi: 10.11648/j.ijnfs.20150406.25

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  • @article{10.11648/j.ijnfs.20150406.25,
      author = {Debashis Kumar Dutta Roy and Tanny Saha and Moriom Akter and Mojaffor Hosain and Habiba Khatun and Manik Chandra Roy},
      title = {Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {6},
      pages = {695-699},
      doi = {10.11648/j.ijnfs.20150406.25},
      url = {https://doi.org/10.11648/j.ijnfs.20150406.25},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150406.25},
      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.},
     year = {2016}
    }
    

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    T1  - Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)
    AU  - Debashis Kumar Dutta Roy
    AU  - Tanny Saha
    AU  - Moriom Akter
    AU  - Mojaffor Hosain
    AU  - Habiba Khatun
    AU  - Manik Chandra Roy
    Y1  - 2016/01/04
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20150406.25
    DO  - 10.11648/j.ijnfs.20150406.25
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 695
    EP  - 699
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150406.25
    AB  - 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.
    VL  - 4
    IS  - 6
    ER  - 

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Author Information
  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

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