National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was planned to investigate the possibility of noni juice incorporation in yogurt prepared with artificial sweeteners and to observe its effects on physico-chemical, sensorial and microbiological quality. Yogurt was prepared by standardized method with 3 per cent inoculum and fermented at 45oC temperature with different concentration of Noni juice (viz. 3, 6 and 9 per cent). The results revealed that increase in addition of Noni juice linearly increased the setting time, acidity and synergies of the product while pH and TSS decreased. Proximate analysis showed that moisture content increased with increasing concentration of noni juice while fat, protein, carbohydrates and ash contents were not significantly affected. It was concluded that yogurts prepared from cow milk with addition of 3 per cent noni juice found to be more acceptable than other treatments. Moreover, noni juice incorporated also resulted in better microbiological quality of yogurt.
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