Development of Nutritionally Rich Fruit Yoghurt
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Date
2022-09-09
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Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda
Abstract
The present study entitled “Development of nutritionally rich fruit yoghurt” was
conducted during 2021-22 at the Department of Post Harvest Technology, College of
Horticulture, Banda University of Agriculture and Technology, Banda. The present study
was conducted with an aim to standardize pre-treatments for preparation of purslane leaf
powder and utilized this powder for preparation of nutritionally rich fruit yoghurt. Purslane
powder (T7) prepared after blanching with 0.5 % NaHCO3 for 3 minutes and drying @ 55±
1
0C temperature was found as the best in term in reduction of total oxalate content. Fruit
yoghurt was prepared with Milk: Banana in proportions of 75%: 25% (FY5) with addition
of 8% sugar were adjudged best on the basis of overall acceptability score. The developed
fruit yoghurt was further utilized for preparation of purslane enriched fruit yoghurt.
Purslane enriched fruit yoghurt was prepared with Fruit yoghurt: Purslane leaf powder in
proportion 99%: 1% (PEFY1) was adjudged best on the basis of overall acceptability score.
Developed purslane enriched fruit yoghurt was subjected to refrigerated storage of 10 days
and physico- chemical attributes were studied during the refrigerated storage period.
During storage period T.S.S, Syneresis, antioxidant activity was found to be increased
during storage period and dynamic viscosity, pH, crude fibre, L*, a*, b* value, total
oxalate content was found to be decreased as the storage period progressed. The cost
production of purslane powder T7 (blanching with 0.5% NaHCO3 and drying at 550C) and
purslane enriched fruit yoghurt PEFY1 (99%:1%) was calculated as Rs.56.88/50g and
Rs.19.98/100g, respectively.
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Citation
Sarvesh Kumar Singh. 2022. Development of Nutritionally Rich Fruit Yoghurt. M.Sc.Thesis