Author(s):

Aradhana Verma and Uttam Kumar Tripathi

Abstract: The experiment was replicated three variance (ANOVA) and Critical Difference (CD) techniques. From the results, it is calculated that pomegranate frozen yoghurt increase the nutritive value. The frozen yoghurt was acceptable on the basis of sensory evaluation. Pomegranate fruit frozen yoghurt treatment T₃ (Skimmed Milk 65%, pomegranate seeds15%, SMP 3%, sugar 14.6%, emulsifier 0.2%, stabilizer 0.2%) was highly acceptable in terms of color and overall acceptability. The nutritional composition of all treatment in the pomegranate fruit frozen yoghurt increased energy, carbohydrate, protein, iron, calcium, polyphenols, and flavonoid using standard chemical procedures. The pH and viscosity TSS was analyzed using standard AOAC (2005).

Pages: 27-30  |  5934 Views  894 Downloads