PHYSICO-CHEMICAL PROPERTIES OF FILLED YOGHURT INCORPORATING CONDENSED COCONUT WATER

• Main Authors: S.P. Malarkannan, P.I. Geevarghese
• Format: Article
• Language: English
• Published: Director of Academics and Research, Kerala Veterinary and Animal Sciences University 1998-01-01
• Series: Journal of Veterinary and Animal Sciences
• Online Access: https://www.jvas.in/public_html/upload/article_file/article_file_qzo1sr.pdf?t=qzo1sr

An attempt was made to incorporate condensed coconut water in partial replacement of MSNF at 25 and 50 per cent level in filled yoghurt containing 0.5 per cent gelatin and without gelatin to study its physico chemical properties which was compared with normal yoghurt. No significant difference was observed in pH and fat content between control and treatment yoghurt. Significant difference (P < 0.01) in titratable acidity, protein and NPN percentage was recorded between control and treatments. The curd tension and viscosity decreased with higher level of replacement but this property improved to certain extent by addition of gelatin. The setting time and NPN content increased with higher replacement level.