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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 6-11
DOI: https://doi.org/10.20546/ijcmas.2020.904.002


Sensory Parameters of Bamboo Shoot Powder Fortified Yoghurt
Vanlalliani* and Anju K. Dhiman
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan – 173230, Himachal Pradesh, India
*Corresponding author
Abstract:

The growing health consciousness globally has led to the increasing public demand for the bamboo shoots due to its therapeutic and nutritional values and plays an important role in the food, pharmaceutical and cosmeceutical industry. Therefore, there exists a great opportunity especially, for utilization in food products as therapeutic agent. The bamboo shoot powder prepared from Dendrocalamus hamiltonii was used for enrichment in yoghurt. The bamboo shoot powder was added at 0% (Yoghurt without enrichment), 0.5, 1.0, 1.5, 2.0 and 2.5 % level to the milk. The yoghurt prepared with different treatments was evaluated for sensory parameters. Yoghurt with 1.0 % bamboo shoot powder was found to be the best among the treatments with appearance, texture, aroma, taste and overall acceptability scores of 8.13, 8.12, 8.13, 8.11 and 8.15, respectively. Results showed that up to 1.0 % level of enrichment with bamboo shoot powder, the yoghurt was acceptable with improved functional and nutraceutical properties compared to the control yoghurt.


Keywords: Bamboo shoot powder, Yoghurt, Fortification, Sensory characteristics
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How to cite this article:

Vanlalliani and Anju K. Dhiman. 2020. Sensory Parameters of Bamboo Shoot Powder Fortified Yoghurt.Int.J.Curr.Microbiol.App.Sci. 9(4): 6-11. doi: https://doi.org/10.20546/ijcmas.2020.904.002