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EFFECT OF BANANA PULP ON SENSORY CHARACTERISTICS OF NON-DAIRY YOGHURT PREPARED FROM SOYMILK, PEANUT MILK AND FINGER MILLET FLOUR
Authors
Neha Singh,John David,D K Thompkinson,Rekha Rani,Hradesh Rajput
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Keywords
Non dairy yoghurt, organoleptic properties, soymilk, peanut milk, finger millet flour
Abstract
The study has been undertaken to investigate the difference in the sensory characteristics of non-dairy yoghurt prepared by combining soymilk and peanut milk in the ratios 80:20, 60:40, 40:60 and 20:80 respectively, along with finger millet flour @ 5, 10, 15 percent and banana pulp @ 20, 30 and 40 percent. The sensory evaluation was done by the panel of 5 trained judges based on the hedonic scale rating to judge the acceptability of the developed product. Firstly, the sensory evaluation of non-dairy yoghurt (without banana pulp) was done by taking plain yoghurt as control and on the basis of that judgment four best samples were chosen which were further used for the sensory evaluation of the non-dairy yoghurt (with banana pulp) by mixing it with different percentage of banana pulp. From the result, it can be concluded that the non-dairy yoghurt prepared by combining 60:40 soymilk and peanut milk, 15 percent finger millet flour and 40 percent banana pulp was found to have the highest sensory score when compared to other treatments.
IJCRT's Publication Details
Unique Identification Number - IJCRT1892075
Paper ID - 185602
Author type - Indian Author
Page Number(s) - 490-497
Pubished in - Volume 6 | Issue 2 | April 2018
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No Of Downloads - 1165
Author Country - 208014, India, Kanpur, Kanpur, India, Science & Technology
Publisher Name - IJPUBLICATION | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
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Neha Singh,John David,D K Thompkinson,Rekha Rani,Hradesh Rajput, "EFFECT OF BANANA PULP ON SENSORY CHARACTERISTICS OF NON-DAIRY YOGHURT PREPARED FROM SOYMILK, PEANUT MILK AND FINGER MILLET FLOUR", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.6, Issue 2, pp.490-497, April 2018, Available at :http://www.ijcrt.org/papers/IJCRT1892075.pdf
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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