Volume : III, Issue : VI, June - 2014

Sensory and Physico–chemical Analysis of Banana based Probiotic Soy Yoghurt toward Consumer’s Acceptance

Dilip Kumar, S. N. Thakur

Abstract :

With the current upward trend in nutritional and health awareness, the consumer’s demand is for high quality probiotic product in the market with acceptable sensory characteristics. Soy yoghurt prepared with different levels 0, 5, 10 and 15% of banana puree. The samples were examine for chemical attributes of fat, pH, lactic acid and total solids percent. The organoleptic characteristics of color, flavour, consistency and overall acceptability employed for yoghurt evaluation. Supplementation of banana fortified soy yoghurts with 5, 10 and 15% of banana puree during storage at 4°C. Yoghurt with 10% banana fortified had the highest overall acceptability and become ideal formulation from physico-chemical attributes.

Keywords :

Soy   yoghurt   banana.  

Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Dilip Kumar, S. N. Thakur / Sensory and Physico-chemical Analysis of Banana based Probiotic Soy Yoghurt toward Consumer’s Acceptance / International Journal of Scientific Research, Vol.3, Issue.6 June 2014


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