Preparation and Quality Evaluation of <i>Avocado (Persea Americana)</i> Pulp Incorporated Yoghurt

Abstract

This study was aimed to prepare <i>avocado (Persea Americana)</i> pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% <i>avocado</i> pulp and 95% milk by volume was found to be best as per the score given by panelist. The <i>avocado</i> pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and, total carbohydrate (%) of control sample A was found to 83.12±1.3, 16.88±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, and 9.72±1.88 respectively. While, the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and total carbohydrate (%) of best sample C was found to 82.08±1.5, 17.92±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1 and 9.86±2.17 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of <i>avocado</i> pulp.