DEVELOPMENT AND SENSORY EVALUATION OF FUNCTIONAL PROBIOTIC YOGURT FORTIFICATION WITH PAPAYA PULP

Abstract

Probiotic yogurt is defined as a live microbial food ingredient that confers a health benefit on the consumer. Probiotic yogurt fortification with papaya pulps, increase the metabolic activities and absorption process of gut flora in intestine, and enhance the sensory properties. Functional foods to promote gut health because gut is a target for the development of functional foods, because it acts as an interface between the diet and all other body functions. One of the most promising areas for the development of functional food components lies in the use of probiotics and prebiotics to modify the composition and the metabolic activity of the gut micro flora. Objectives: overall main target of the research work was to developed functional probiotic yogurt, and fortified with Papaya pulps which is a prebiotic and also a vitamin ‘C’ rich fruits and their sensory evaluations for consumer acceptability. Methodology: live probiotic bacteria powder are used as culture for making probiotic yogurt and 2. Extracted papaya pulps from papaya fruits and then Probiotic yogurt fortified with papaya pulp in 5 different ratios- 0%, 10%, 20%, 30% and 40% finally developed functional probiotic yogurt fortification with guava pulps. 9 point hedonic rating scale are used for sensory evaluations. Result: there was no significant difference in results fortified with different ratios of papaya pulps but showed little better ratios of 30% and 40% papaya pulps as comparisons to 10% and 20% ratios of papaya pulps. Conclusion: optimization of the desirable properties of the 30 and 40 would increase utilization and acceptance of functional probiotic yogurt fortification with papaya pulps