Influence of addition of levels of guava pulp and sugar on sensory quality of guava yoghurt was studied with an objective to find out the optimum level of guava pulp that could be incorporated to obtain better quality yoghurt. It was observed that incorporation of guava pulp @ 5 to 15 per cent, after incubation in the stirred form with addition of sugar from 6 to 9 per cent was more acceptable. The guava yoghurt prepared with 5 per cent pulp with 9 per cent sugar was sensorily superior (score 94.6) that of rest of treatments tried in the study. Higher levels of guava pulp adversely affected sensory characteristics of yoghurt. The cost of production was Rs. 26.77 for the most acceptable guava yoghurt.
Guava pulp, Sugar, Guava yoghurt, Sensory quality
