Institute of Agricultural Sciences, Banaras Hindu University, Varanasi
Online published on 20 May, 2016.
Cow milk was standardized for4% fat and 14% SNF (Solid-not fat) using cow cream and skim milk powder (M1) and cow cream along with admixture of skim milk powder (SMP) and sago powder in the ratio of 75: 25 (M2). The carrot yoghurt from M1 and M2 milks with the addition of 0% (C0), 2% (C1) and 5% (C2) carrot juice and two levels of sugar-4% (S1) and 6% (S2) in each sample. The total solids and acidity increased (p<0.01) and protein decreased (p<0.01) in all the groups when yoghurt was prepared with increased levels of sugar (4% to 6%). The flavour, body & texture and colour & appearance scores were significantly (p<0.01) higher in the samples prepared with 2% carrot juice as compared to yoghurt prepared with 0% and 5% levels of carrot juice in all the groups.
