Development and Quality Evaluation of Yoghurt Fortified with Pineapple, Apple and Sweet Lemon Juice (Fruit Yoghurt)

Abstract

Yoghurt or dahi is consumed worldwide for its nutritional and health benefits. The research was conducted to prepare yoghurt incorporating different fruit juices and also to evaluate their quality characteristics. For this purpose, plain yoghurt and fruit yoghurts were prepared from whole milk of buffalo by adding different levels of fruit juice (5%, 10% and 15%) of different fruits (pineapple, apple and sweet lemon) except plain one in which fruit juice was not added and inoculating with strain of lactic acid bacteria (LAB). Quality of yoghurt samples were analyzed with the help of physical (smell and taste, body and consistency, color and texture) and chemical (moisture, total solids, ash, protein, fat and carbohydrate content and pH) characteristics. Yoghurts fortified with 5% and 10% pineapple juice and apple juice were good in smell and taste; 10% apple juice yoghurt being the best among all fruit yoghurts. Yoghurts with 5% pineapple juice and 5% and 10% apple juice were good in body and consistency; 5% apple juice yoghurt being the best among all fruit yoghurts. Yoghurts with 5% and 10% pineapple juice, 5% apple juice and 5% and 10% sweet lemon juice were good in color and texture; 10% pineapple juice yoghurt being the best among all fruit yoghurts. Thus, yoghurts fortified with 5% and 10% pineapple juice and apple juice were good in overall physical characteristics; 5% apple juice yoghurt being the best among all fruit yoghurts. Moisture content was increased in 10% pineapple juice and at all concentrations of apple juice and sweet lemon juice yoghurts than 0% fruit juice or plain yoghurt, while decreased in 5% and 15% pineapple juice yoghurts. Total solids content was increased in 5% and 15% pineapple juice yoghurts than plain yoghurt, while decreased in 10% pineapple juice and at all concentrations of apple juice and sweet lemon juice yoghurts. Ash content was decreased at all concentrations of all fruit (pineapple, apple and sweet lemon) juice yoghurts than plain yoghurt. Protein content was decreased at all concentrations of all fruit juice yoghurts than plain yoghurt. Fat content was decreased at all concentrations of all fruit juice yoghurts than plain yoghurt. Carbohydrate content was increased in 5% and 15% pineapple juice and at all concentrations of sweet lemon juice yoghurts than plain yoghurt, while decreased in 10% pineapple juice and at all concentrations of apple juice yoghurts. pH was decreased at all concentrations of all fruit juice yoghurts than plain yoghurt. This formulation and quality findings will be helpful to set up fruit yoghurt industry.