1Department of Animal Husbandry & Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India
2Department of Animal Husbandry & Dairying, Banaras Hindu University, Varanasi, Uttar Pradesh, India
3Department of Animal Science & Dairy Science, Dr. D Y Patil College of Agriculture, Talsande, Maharashtra, India
Department of Animal Husbandry and Dairying, College of Agriculture, Nagpur-440 001, India
*Corresponding author: sawantpushkraj@gmail.com
Online published on 2 April, 2015.
The study was aimed at evaluating the characteristic of yoghurt drink enriched with mango pulp. Three yoghurt drink-mango pulp blends(97:3, 94:6, 91:9) and a control yoghurt drink was prepared with sugar and chilled water at the rate of 10%. The physico-chemical composition of yoghurt drink was affected due to addition of mango pulp, fat and protein content decreased with increase in the amount of mango pulp while that of total solids, acidity and solid not fat increased. The present investigation shows that, the mango yoghurt drink prepared with 6% mango pulp in treatment T2 showed maximum sensory score. The cost of production of highly acceptable mango yogurt drink was Rs. 43.26 per kg.
Cost structure, Mango pulp, Physico-chemical, Sensory, Yoghurt drink
