Quality Evaluation of Sago and Orange Juice Based Sweetened Yoghurt and Their Comparison with Carrot Yoghurt

Cow milk was standardized for4% fat and 14% SNF using cow cream and SMP (M₁) and cow cream along with admixture of SMP and sago powder in the ratio of 75: 25 (M₂). The orange and carrot yoghurts were prepared from M₁ and M₂ milks separately with the addition of 0%, 2% and 5% orange and carrot juice and two levels of sugar-4% (S₁) and 6% (S₂) in each sample. The acidity and total solids increased (P< 0.01) and protein decreased (P< 0.01) in all the yoghurt samples when it was prepared with increased levels of orange and carrot juice. The flavour, colour and appearance scores were also high (P< 0.01) in the samples prepared with 2% orange and carrot juice than the other groups of yoghurt. The body and texture of yoghurt decreased (P< 0.01) at increased levels of orange and carrot juice, except at 2% level of carrot juice (24.33%). The fat, protein and ash were the highest in both the yoghurt groups M1S1O₀ and M1S1C0, sugar in M₂S₂O₀ and M₂S₂C₀ and acidity in M1S1O3 and M1S1C₃, respectively.