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VOL. 8, ISSUE 2 (2024)
Physico-chemial analysis and sensory evaluation of ambika mango (Mangifera indica) juice fortified yoghurt
Authors
Ramachandran R, P Sivakumar
Abstract
Yogurt was developed and enhanced with varying concentrations of ambika
mango juice (AMJ) at substitution levels of 0%, 10%, 20%, 30%, 40%, and 50% of
the total yogurt composition. The proximate composition and sensory
characteristics of the fortified yogurts were analyzed using standardized
methodologies, with plain yogurt (PY) serving as the control. The results
demonstrated a progressive reduction in protein, ash, fat, and fiber content
with increasing proportions of AMJ, while moisture content increased
correspondingly. Sensory analysis indicated that the plain yogurt achieved the
highest mean scores (7.95) across all evaluated attributes—color, flavor,
taste, consistency, and mouthfeel—emerging as the most favored sample with an
overall acceptability score of 7.95. Among the fortified variants, the 90:10
yogurt (90% yogurt and 10% AMJ) recorded the highest sensory acceptance score
(7.35), ranking second in preference. Yogurts fortified with 10% and 20% AMJ
were widely accepted, while formulations containing 30%, 40%, and 50% AMJ
scored lower on sensory attributes, rendering them less acceptable. Statistical
analysis revealed no significant differences (p > 0.05) between the sensory
attributes of plain yogurt and the 10% AMJ-fortified sample. These findings
indicate that incorporating 10% AMJ into yogurt maintains sensory acceptability
comparable to plain yogurt, making it a promising candidate for commercial
production.
Pages:52-54
How to cite this article:
Ramachandran R, P Sivakumar "Physico-chemial analysis and sensory evaluation of ambika mango (<i>Mangifera indica</i>) juice fortified yoghurt". International Journal of Chemistry Studies, Vol 8, Issue 2, 2024, Pages 52-54
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