Vol. 7, Issue 8 (2018)

Author(s):
Rajan Singh, Shanta Peter, Gaurav Verma and Anuj Kumar

Abstract:
Yoghurt is one of the major heat fermented indigenous milk product, which is gaining more popularity in modern societies of the developing countries. It contains milk solids in a fourfold concentration, its food and nutritive value is very high. Muskmelon is tropical fruits with good perishable commodities and important ingredients in human dietaries. The basic aim of study was to find out the quality parameters of Yoghurt prepared by addition of Muskmelon at different level of concentration (i.e. T₀, T₁, T₂ and T₃) using Cow milk. The concentration of Muskmelon in experimental samples was 5 % for treatment T₁; 10 % for treatment T₂ and 15% for treatment T₃ respectively. While control sample T0 was prepared from 100% of Cow milk. The concentration of sugar was 8.5% which was constant for all the treatments and gelatin was 0.4% in treatments (i.e. T₁, T₂ and T₃). The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Physicochemical analysis (protein, fat, total solids, moisture, ash, acidity and carbohydrate) was done for estimating its nutritional content and organoleptic characteristics (flavor and taste, body and texture, colour and appearance, and overall acceptability) were judged by panel on 9 point hedonic scale. Overall acceptability score for treatments T₀, T₁, T₂ and T₃ were 7.9, 7.8, 8.1 and 7.1 respectively. The cost of production of final product for treatments T0, T1, T2 and T3 were 51.03, 52.25, 51.40 and 50.55 Rs. / Kg respectively. According to the analysis, treatment T₂ with 10 % Muskmelon was found to be the best among all. Thus, product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T₂>T₀ >T₁>T₃.