Amongst the popular exotic fermented milk products, yoghurt is gaining more popularity in India. The fermented products have therapeutic properties and high nutritive value. For many years, only plain yoghurt was available in the market, but now there has been a good demand for fruit yoghurt. Since acceptability of plain yoghurt can be enhanced by adding fruits and sugar, this study was carried out with the objective of developing ber yoghurt by using household processing technique. Eight forms of ber yoghurt (A, B, C, D, E, F, G, H) were prepared. Sensory evaluation of eight variants was done using composite scoring test. On the basis of overall acceptability of sensory evaluation variants (A, E and C) got the highest mean scores, i.e., 4.5 �± 0.25, 4.3 �± 0.52 and 4.3 �± 0.29 respectively. Then three best (A, E, C) were selected for chemical and shelf life analysis. Chemical analysis included the estimation of total solids, moisture, ash, protein, fat, iron, calcium, ascorbic acid, reducing and non reducing sugar and crude fibre. Chemical analysis of variants (A, C and E) revealed negligible differences in their mean values of total solids (25.20�±0.11, 25.24�±0.15 and 25.21�±0.15), protein (4.09�±0.05, 4.05�±0.05 and 4.04�±0.05), fat (0.74�±0.15, 0.75�±0.05 and 0.74�±0.11) and the same calcium value (148.0�±0.10).
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