• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 10, Issue 1 (2021)

Physicochemical and sensory evaluation of functional yoghurt enriched with tamarind seed kernel powder

Author(s):

Abiraami R, Palanidorai R, Pugazhenthi TR and Prabu M

Abstract:
The aim of this study was to analyse the physicochemical and sensory parameters of functional yoghurt enriched with purified tamarind seed kernel powder (TSKP) of different levels viz. 0.1, 0.25 and 0.5 per cent. The obtained data were subjected to one way analysis of variance (ANOVA) and Duncan’s test. This revealed highly significant difference (p<0.01) in pH and titratable acidity. The pH was on a decreasing trend with 3.52 ± 0.02, 3.87 ± 0.01, 3.95 ± 0.03 and 4.02 ± 0.06 and titratable acidity was on increasing trend with 0.77±0.00, 0.75±0.00, 0.74±0.00 and 0.72±0.00 for control and 0.1, 0.25 and 0.5 per cent TSKP incorporated yoghurt respectively. But the other physicochemical parameters like fat, specific gravity and total solids showed no significant changes on sensory analysis. Appearance of the yoghurt incorporated with 0.5% TSKP had a slightly lower score of 7.33±0.33 and there was a significant difference among plain and treatment groups (p<0.05). Flavour, body, texture and overall acceptability scores from sensory panel were satisfying. Fortification of yoghurt with TSKP had good consumer acceptability.

Pages: 1852-1855  |  1005 Views  422 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Abiraami R, Palanidorai R, Pugazhenthi TR and Prabu M. Physicochemical and sensory evaluation of functional yoghurt enriched with tamarind seed kernel powder. J Pharmacogn Phytochem 2021;10(1):1852-1855.

Call for book chapter