Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)

Debashis Kumar Dutta Roy; Tanny Saha; Moriom Akter; Mojaffor Hosain; Habiba Khatun; Manik Chandra Roy

doi:doi:10.11648/j.ijnfs.20150406.25

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Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)

Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, Manik Chandra Roy

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)

Received: 8 December 2015 Accepted: 21 December 2015 Published: 4 January 2016

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Abstract

Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)
DOI	10.11648/j.ijnfs.20150406.25
Page(s)	695-699
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Fruit Yogurt, Fruit Pulp, Synersis, Quality Evaluation, Physico-chemical

References

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APA Style

Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. (2016). Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). International Journal of Nutrition and Food Sciences, 4(6), 695-699. https://doi.org/10.11648/j.ijnfs.20150406.25

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ACS Style

Debashis Kumar Dutta Roy; Tanny Saha; Moriom Akter; Mojaffor Hosain; Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int. J. Nutr. Food Sci. 2016, 4(6), 695-699. doi: 10.11648/j.ijnfs.20150406.25

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AMA Style

Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int J Nutr Food Sci. 2016;4(6):695-699. doi: 10.11648/j.ijnfs.20150406.25

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@article{10.11648/j.ijnfs.20150406.25,
  author = {Debashis Kumar Dutta Roy and Tanny Saha and Moriom Akter and Mojaffor Hosain and Habiba Khatun and Manik Chandra Roy},
  title = {Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {6},
  pages = {695-699},
  doi = {10.11648/j.ijnfs.20150406.25},
  url = {https://doi.org/10.11648/j.ijnfs.20150406.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150406.25},
  abstract = {Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.},
 year = {2016}
}

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TY  - JOUR
T1  - Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)
AU  - Debashis Kumar Dutta Roy
AU  - Tanny Saha
AU  - Moriom Akter
AU  - Mojaffor Hosain
AU  - Habiba Khatun
AU  - Manik Chandra Roy
Y1  - 2016/01/04
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20150406.25
DO  - 10.11648/j.ijnfs.20150406.25
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 695
EP  - 699
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150406.25
AB  - Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.
VL  - 4
IS  - 6
ER  -

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Author Information

Debashis Kumar Dutta Roy

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Tanny Saha

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Moriom Akter

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Mojaffor Hosain

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Habiba Khatun

Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Manik Chandra Roy

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

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Plain Text BibTeX RIS

APA Style

Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. (2016). Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). International Journal of Nutrition and Food Sciences, 4(6), 695-699. https://doi.org/10.11648/j.ijnfs.20150406.25

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ACS Style

Debashis Kumar Dutta Roy; Tanny Saha; Moriom Akter; Mojaffor Hosain; Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int. J. Nutr. Food Sci. 2016, 4(6), 695-699. doi: 10.11648/j.ijnfs.20150406.25

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AMA Style

Debashis Kumar Dutta Roy, Tanny Saha, Moriom Akter, Mojaffor Hosain, Habiba Khatun, et al. Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon). Int J Nutr Food Sci. 2016;4(6):695-699. doi: 10.11648/j.ijnfs.20150406.25

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@article{10.11648/j.ijnfs.20150406.25,
  author = {Debashis Kumar Dutta Roy and Tanny Saha and Moriom Akter and Mojaffor Hosain and Habiba Khatun and Manik Chandra Roy},
  title = {Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {6},
  pages = {695-699},
  doi = {10.11648/j.ijnfs.20150406.25},
  url = {https://doi.org/10.11648/j.ijnfs.20150406.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150406.25},
  abstract = {Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)
AU  - Debashis Kumar Dutta Roy
AU  - Tanny Saha
AU  - Moriom Akter
AU  - Mojaffor Hosain
AU  - Habiba Khatun
AU  - Manik Chandra Roy
Y1  - 2016/01/04
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20150406.25
DO  - 10.11648/j.ijnfs.20150406.25
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 695
EP  - 699
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150406.25
AB  - Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of 5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study the physico-chemical and organoleptic changes over storage period. Addition of fruit pulp significantly (p<0.05) affected the physico-chemical and sensorial properties of fresh yogurt samples. Low synersis value with better textural quality were found in fruit yogurt samples compared with the control sample at refrigerated storage condition. Addition of 15% banana pulp resulted in lowest synersis in yogurt among all treatments. Papaya yogurt with all ratios were found most accepted, whereas watermelon yogurt samples were found least preferred to panelists at the end of storage period. Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt.
VL  - 4
IS  - 6
ER  -

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