DOI: 10.36347/sjavs.2018.v05i11.005

Pages: 605-610

Abstract: The study was conducted to investigate Physico-chemical and sensorial properties of different stabilizer added to yoghurt using cow milk. This experiment was designed in Complete Randomized Design. Gelatin, sweet potato starch, cassava starch, citrus fiber and corn starch were used as stabilizers with three replications. Yoghurt was analyzed for chemical, physical and sensory properties. At day one, it was found that quality attributes such as dry matter, ash, fat and titratable acidity did not show significant (p>0.05) differences but reducing sugar, total sugar and pH showed significant (p<0.05) differences among the types of yoghurt samples. Syneresis was high after half an hour and two hours in corn starch stabilizer treatment. During the storage period Physico-chemical properties showed significant (p<0.05) differences between yoghurt samples. At the end of the storage period corn starch stabilizer added yoghurt showed highest value of dry matter content (23.56±0.120%) and ash content (0.80±0.00%) and lowest value of reducing sugar content (2.05±0.04%). Gelatin stabilizer added yoghurt showed lowest value of total sugar content (16.49±0.05%) During the storage period citrus fiber stabilizer added yoghurt showed lowest value of pH (4.17±0.03) than other treatments. The results of the sensory evaluation showed high preference of texture, colour, flavour and overall acceptability for citrus fiber stabilizer added yoghurt.