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ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Quality Comparison and Acceptability of Yoghurt with Different Fruit Juices

Md. Nur Hossain1*, Md. Fakruddin1 and Md. Nurul Islam2

1Institute of Food Science and Technology, BCSIR, Dhaka, Sri Lanka

2Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

*Corresponding Author:
Md. Nur Hossain
Scientific Officer, Industrial Microbiology Laboratory
Institute of Food Science and Technology (IFST)
Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka, Bangladesh
E-mail: [email protected]

Received date: April 23, 2012; Accepted date: July 24, 2012; Published date: July 29, 2012

Citation: Hossain MN, Fakruddin M, Islam MN (2012) Quality Comparison and Acceptability of Yoghurt with Different Fruit Juices. J Food Process Technol 3:171. doi:10.4172/2157-7110.1000171

Copyright: © 2012 Hossain MN, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Yoghurt is consumed worldwide for its nutritional and health benefits. The research was conducted to prepare fruit yoghurt with different level of fruit juice (5%, 10% and 15%) of different fruits (strawberry, orange and grape). Different physico-chemical and microbiological characteristics were analyzed to assay the quality of the yoghurts. Yoghurts fortified with 10% orange juice was the best in quality among the others. The smell and taste, body and consistency and color and texture of the fruit yoghurts were equally acceptable. 10% and 15% strawberry fruit yoghurt contain more acid and its texture was cracked down in refrigeration temperature. The moisture and acidity content of fruit yoghurts were increased than plain yoghurt because of high content of these in the fruits. The fat, protein, carbohydrates and ash content of strawberry and orange fruit yoghurt were decreased than normal plain yoghurt. But the carbohydrates content of grape yoghurt were increased because grape contains more sugar than milk and other two fruits. Statistical analysis showed that yoghurt with 10% orange juice was more acceptable than others comparing all quality characteristics. The microbiological quality of the fruit yoghurts was also acceptable because of acid content of the fruits. In case of strawberry yoghurt, fruit juice concentration more than 5% was not suitable for fruit yoghurt because that are highly acidic and curd was cracked down at refrigerated condition. This formulation and quality findings will be helpful to set up fruit yoghurt industry.

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