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VOL. 8, ISSUE 2 (2024)
Micro-nutrient composition and microbial evaluation of fruit flavoured yoghurt with papaya pulp
Authors
Ramachandran R, P Sivakumar
Abstract
The vitamins and minerals of the yoghurts were determined using
standard procedures. Plain yoghurt (PY) served as the control. The results
showed that plain yoghurt sample PY:PP (100:0) were had less vitamins content
and increases while incorporating papaya pulp concentrations. This is probably
due to the micronutrient content of papaya pulp. Micro-nutrient (vitamin A and
C) increased with increased level of papaya pulp in the yoghurt while
(phosphorus and calcium) decreased with increased level of papaya pulp in the
yoghurt. Microbial quality for total plate count, coliform count and yeast and
mold count was analyzed at 0, 3, 5 and 7 days and which were found more in the
experimental sample than the control. The coliform and yeast/molds count was zero
up to 5 days. Sample containing 30 % of papaya pulp in yoghurt were generally
acceptable while samples containing 40 and 50% of the pulp were generally
unacceptable due to increase in microbial count.
Pages:55-58
How to cite this article:
Ramachandran R, P Sivakumar "Micro-nutrient composition and microbial evaluation of fruit flavoured yoghurt with papaya pulp". International Journal of Chemistry Studies, Vol 8, Issue 2, 2024, Pages 55-58
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