Studies on preparation of mango yoghurt drink

Raut, Vishal; Sawant, Pushkraj; Sawant, Dhruvaraj N.; Ingole, A. S.

doi:10.5958/0976-0563.2015.00003.2

Cited by 10 publications

(9 citation statements)

References 6 publications

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“…The values for all parameters varied. The general trend of these results are in agreement with those reported by Raut et al (2015).…”

Section: Evaluation Of Flavoured Probiotic Stirred Yoghurtsupporting

confidence: 92%

Fortification of Probiotic Stirred Yoghurt by Addition of Apple and Mango Pulps

2018

Zagazig Journal of Agricultural Research

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Apple (Malus domestica) and mango (Mangifera indica L.) pulps were used as a prebiotic in the fortification of flavoured probiotic stirred yoghurt. Flavoured probiotic stirred yoghurt was made from cow's milk supplemented with apple and mango pulps at levels of 5.0, 10.0 and 15%. Resultant stirred yoghurt of all treatments was stored at 5˚C for 15 days to study the physico-chemical, microbiological, organoleptic and colour properties (L * , a * , b * ) of yoghurt samples during storage period. Addition of apple and mango pulps to cow's milk increased acidity, total solids, but decreased total protein, total fat content and pH values of resultant flavoured probiotic stirred yoghurt. Also apple and mango pulps addition improved starter activity, increased total bacterial, bifidobacterial and lactobacilli bacterial counts of resultant flavoured probiotic stirred yoghurt. Colour characteristics (L * , a * , b * ) are varied according to the kinds of fruit pulp used in yoghurt, which caused changes in colour of the yoghurt samples. These observations were associated with the level of mango and apple pulp addition. As a result of the organoleptic evaluations, 10% apple pulp yoghurt sample had the highest overall acceptability. Yoghurt with 10% fruit pulp, especially apple pulp could be recommended for large scale production of fruit probiotic yoghurt.

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“…The values for all parameters varied. The general trend of these results are in agreement with those reported by Raut et al (2015).…”

Section: Evaluation Of Flavoured Probiotic Stirred Yoghurtsupporting

confidence: 92%

Fortification of Probiotic Stirred Yoghurt by Addition of Apple and Mango Pulps

2018

Zagazig Journal of Agricultural Research

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“…These finding agrees with the work of Desai et al, (1994) who found that titratable acidity of fruit yogurt was significantly increased due to addition of fruit pulp/ juices. Present findings of acidity of mango herbal quarg cheese are found similar with the results found by Raut et al, (2015), Biswas et al, (2017). Slight increase in acidiy on addition of clove powder was reported by Eresam et al, (2013) in his work of evaluating spices in extending shelf life of paneer.…”

Section: Aciditysupporting

confidence: 90%

Physico-chemical Properties and Consumer Acceptability of Mango Herbal Quarg Type Cheese

Kankhare¹,

Patil²,

Ramteke³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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“…Highest score was obtained by the treatment which was manufactured by using 6% mango pulp and 94% drinking yoghurt. Different physicochemical tests were performed and concluded that fat and protein contents decreased while acidity, TS and SNF were increased (Raut et al, 2015). A peach flavored drinking yogurt fortified with fructooligosaccharide (prebiotic) and Lactobacillus acidophilus (probiotic) was manufactured and undergone sensory evaluation by using 9 points hedonic scale.…”

Section: Fruits Drinking Yogurtmentioning

confidence: 99%

Nutritional Importance of Stirred Yogurt

Qayyum¹,

Rafiq²,

Hayat³

et al. 2022

J. Agri. Vet. Sci.

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Yogurt is a nutrient-rich food product obtain by bacterial fermentation of milk. Recently, numerous studies have been reported its tremendous health effects through fortification and addition of different fruits provides several nutrients which may help to upgradation of health of vulnerable groups. Fruits yogurt is excellent source of essential amino acids, calcium, vitamin D, riboflavin, vitamin B6 and vitamin B12. It promotes gut microbial population as carrier of probiotics which control intestinal infections reduce the serum cholesterol levels and lactose intolerance and reduce the chance of cancer. Yogurt is a functional food, preventive medicine, and residence treatment in the new times requires persistent and transparent public education. This review paper highlighted the importance of fortification of indigenous fruits to makes fruits yogurt.

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Studies on preparation of mango yoghurt drink

Cited by 10 publications

References 6 publications

Fortification of Probiotic Stirred Yoghurt by Addition of Apple and Mango Pulps

Fortification of Probiotic Stirred Yoghurt by Addition of Apple and Mango Pulps

Physico-chemical Properties and Consumer Acceptability of Mango Herbal Quarg Type Cheese

Nutritional Importance of Stirred Yogurt

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