PJB-2020-102
Standardization and quality assessment of fruity yoghurt.
Shazia Ramzan
Abstract
Pakistan is an agricultural country. Agriculture is divided in two main sectors, farming of crops; crop husbandry and raising of animals; livestock. Crop husbandry has its own weightage in food production but livestock accounts for 60.5% share in overall agriculture and 11.2% in overall GDP of the country. Milk and meat are two main products of livestock. Milk is an essential dairy product of livestock as it shows it’s important that Pakistan ranks among top five milk producing countries of the world. The consumption of raw milk is not occurred at ones and milk cannot be stored for longer time therefore, it is advised to produce different products from milk. Except all other important milk products yoghurt is a wholesome food made from milk. It has its own special nutritional profile with exceptional sensorial profile. The likeness of yoghurt is limited in some group of people especially in children. This problem is solved by the fortification of milk or yoghurt with fruit juice, fruit pulp or fruit chunk. This fortification process improves not only sensory property of yoghurt and increases its likeness but also enhances the nutritional property of yoghurt. In this study yoghurt was standardized with the addition of fruit pulp (strawberry, mango and date) in different concentrations (5%,10% and 15%). After the production of fruity yoghurt, it was analyzed for its physicochemical analysis, functional, textural, microbial and most importantly for its sensory profile. The results after the complete testing it was revealed that the date palm pulp at the concentration of 10% was found best on all aspects.
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