1Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Anuradhapura, Sri Lanka
2Dairy Technology Laboratory, Veterinary Research Institute, Gannoruwa, Peradeniya, Sri Lanka
Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Anuradhapura, Sri Lanka
*Corresponding author's e-mail: nayananjalie@yahoo.com
Online published on 30 January, 2019.
The study was conducted to develop a value added set yoghurt, flavoured with acceptable combination of milk and ripened sapodilla fruit pulp. Sensory data showed that, the sample incorporated with 5% sapodilla pulp had the best qualities. Significantly lower (P < 0.05) pH (4.0–4.2) was observed in sapodilla added samples compared to the control (4.7). Further, significantly higher (P < 0.05) protein contents (5.58–5.73%) and total solids (29.34–29.64%) were observed in control and 5% sapodilla added yoghurts compared to 15% sapodilla added yoghurts. Escherichia coli was not detected and yeast and mould counts were accordance with the Sri Lanka Standards (824: 1989) for a period of 15 days at refrigerated storage. In conclusion, yoghurt incorporated with 5% (w/w) sapodilla pulp has better organoleptic properties and nutritional value and can be stored under refrigerated conditions for 15 days without any quality deterioration while producing at lower cost.
Milk, Physio-chemical properties, Sapodilla, Sensory evaluation, Yoghurt
