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Abstract

ABSTRACT


One of the exotic fermented milk products, yoghurt is gaining more popularity in India. Yoghurt has therapeutic properties and high nutritive value. It is good for the patient facing bone problem and proper way of the digestion in all human being. Keeping in view, the present study was under taken to investigate the sensory quality of yoghurt prepared from cow milk blended with carrot and sago powder. Carrot yoghurt were prepared with milk standardized for 4 fat and 14 SNF using cream and SMP M1 and M2 where SMP is replaced with SMP and sago powder in the ratio of 31 to maintain 14 SNF in milk. The carrot yoghurt from M1 and M2 milks with the addition of 0 C0, 2 C1 and 5 C2 carrot juice and two levels of sugar-4 S1 and 6 S2. The starter culture Streptococcus thermophilus and Lactobacillus bulgaricus were mixed in the ratio of 31 vv and incubated at 410.5C using 1 mixed culture vv for 8 h. The body and texture and acidity score decreased significantly p0.01 in the yoghurt samples while the carrot juice was increased levels of 0, 2 and 5 in all yoghurt samples. The highest score of flavour, colour, appearance and overall acceptability were found for sago based yoghurt with 2 carrot juice.

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