| Properties |
Mango |
| SMMY1 |
SMMY2 |
SMMY3 |
F value |
| Fat (%) |
2.45a±0.01 |
3.11ab ± 0.02 |
3.41b ± 0.03 |
16.58** |
| SNF (%) |
12.42a ± 0.05 |
13.35 b ± 0.13 |
14.31 c ± 0.25 |
18.12** |
| Protein (%) |
7.12a ± 0.02 |
6.83 ab ± 0.03 |
6.58 b ± 0.04 |
14.15** |
| Acidity (%) |
1.18a ± 0.11 |
1.20 a ± 0.13 |
1.35 b ± 0.14 |
5.14* |
| pH |
4.15a ± 0.01 |
4.01 a ± 0.03 |
3.67 b ± 0.03 |
12.08** |
| syneresis (%) |
22.02a ± 0.15 |
23.31 b ± 0.15 |
24.13 c ± 0.25 |
24.26** |
|
| SMMY1-Soymilk mango yoghurt with 5% mango pulp; SMBY2- Soymilk mango yoghurt with 10% mango pulp; SMBY3- Soymilk mango yoghurt with 15% mango pulp @
(Values given are mean values of three trials)N.S Not significant; * Significant at 95 % level; ** Significant at 98% level. |
| Table 3: Physico-Chemical Properties of Yoghurt With 30% Soy Milk And Mango Pulp*. |
