QUALITY EVALUATION OF SAGO AND ORANGE JUICE BASED SWEETENED YOGHURT AND THEIR COMPARISON WITH CARROT YOGHURT

Abstract

Cow milk was standardized for 4% fat and 14% SNF using cow cream and SMP (M1) and cow cream along with admixture of SMP and sago powder in the ratio of 75:25 (M2). The orange and carrot yoghurts were prepared from M1 and M2 milks separately with the addition of 0%, 2% and 5% orange and carrot juice and two levels of sugar – 4% (S1) and 6% (S2) in each sample. The acidity and total solids increased (P<0.01) and protein decreased (P<0.01) in all the yoghurt samples when it was prepared with increased levels of orange and carrot juice. The flavour, colour and appearance scores were also high (P<0.01) in the samples prepared with 2% orange and carrot juice than the other groups of yoghurt. The body and texture of yoghurt decreased (P<0.01) at increased levels of orange and carrot juice, except at 2% level of carrot juice (24.33%). The fat, protein and ash were the highest in both the yoghurt groups M1S1O0 and M1S1C0, sugar in M2S2O0 and M2S2C0 and acidity in M1S1O3 and M1S1C3, respectively.