Vol. 6, Issue 3 (2018)
Effect of Indian gooseberry juice on physico-chemical and sensory quality characteristics of soybean based yoghurt
Author(s): Aakash G Survase, Deepak T Bornare and Kalyan P Babar
Abstract: Present work have been undertaken to formulate and evaluate the qualities of soybean based yoghurt fortified with Indian gooseberry juice. The soybean yoghurt is prepared from soymilk and microbial culture. Five treatments were used with sample code T0, T1, T2, T3 and T4 i.e. 0, 2, 4, 6 and 8 percent fortification of Indian gooseberry juice. The prepared soybean yoghurt was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 4 percent Indian gooseberry juice got the highest score as compared to other treatments. Hence this proportion was used for further study. Proximate composition of yoghurt revealed that increasing trends was found in carbohydrate, moisture and fiber where as decreased in ash, fat and protein content of yoghurt. The acidity and ascorbic acid content were increased and pH was decreased and mineral content were increased with different proportion of Indian gooseberry juice. It was concluded that from the research soybean yoghurt sample T2 containing 96 percent soymilk and 4 percent Indian gooseberry juice was most desirable in terms of sensory and nutritional quality profile.
Pages: 3296-3300 | 576 Views 76 Downloads
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How to cite this article:
Aakash G Survase, Deepak T Bornare, Kalyan P Babar. Effect of Indian gooseberry juice on physico-chemical and sensory quality characteristics of soybean based yoghurt. Int J Chem Stud 2018;6(3):3296-3300.
