Faculty of Agriculture and Animal Husbandry, Gandhigram Rural Institute, Gandhigram-624 302, Tamil Nadu, India
*Corresponding author's e-mail: govi1983dairy@gmail.com
Online published on 30 December, 2017.
The present study was conducted to evaluate the effect of physicochemical and phytonutients qualities of aloevera gel fortified yoghurt. Three different concentration of yoghurt were developed with 10, 15 and 20 percent of aloevera gel addition. Based on sensoryevaluation, thesampleAY2 has scored higher in the overall acceptance among the samples. On the other hand, the pH and titratable acidity were found to be inversely proportional to the concentration of alovera gel addition in yoghurt. In the results offat content that all the experimental samples were shown gradual decreasing effect when compared with the control sample. As per the result of protein, Vitamin C and minerals of experimental samples have found constant effect when compared to control sample. The content of fiber was absent in control whereas in the aloevera gel concentrated samples AY1, AY2 and AY3 contains 0.19, 0.23 and 0.26 respectively. On the qualities of phytonutrients of steroids, saponins, phlabotannin and anthroquinone were founde in all the samples except control
Alovera gel, Physicochemical, Phytonutients qualities and Yoghurt
