Trends in Biosciences

Preparation of low fat and high protein frozen yoghurt enriched with papaya pulp and spirulina was studied with an objectives to find out the optimum level of spirulina that could be incorporated to obtain better quality frozen yoghurt. It was observed that incorporation of spirulina @ 2 to 8%; before incubation with addition of 10% papaya pulp was more acceptable. The frozen yoghurt prepared with 6% spirulina with 10% papaya pulp was found best on the basis of sensory attributes (score 8.6) that of rest of treatments tried in the study. Higher levels of spirulina adversely affected sensory characteristics of frozen yoghurt. The protein and total carotene percentage was high the treatment can be rated as T₄ > T₃ > T₂ > T₁ > T₀.