{"title":"猕猴桃果肉掺入山羊奶酸奶的理化性质研究","authors":"Akhilesh Kumar Singh, M. Kumar, Manvendra Singh","doi":"10.18231/j.ijcbr.2023.011","DOIUrl":null,"url":null,"abstract":"The major objective of this research was to study the effect of different levels of kiwi () fruit pulp on physio-chemical properties of yogurt. During the study goat (capra hircus) milk yogurt incorporated with kiwi fruit pulp was analyzed for physico- chemical properties like fat, protein, moisture, total solids, ash, pH, synersis, acidity and colour properties etc. Yogurt was prepared by using different levels of kiwi fruit pulp. The data were statistically analysed by using Central composite rotatable design. The yogurt incorporated by kiwi fruit pulp different levels (0.20 to 2.50) showed overall acceptability sensory score. The chemical composition of yogurt prepared by addition of (0.20 to 2.50) kiwi fruit pulp having fat 0.20%, protein 0.17%, moisture 83.07%, total solids 16.70%, ash 0.15%, pH 3.26, Titrable acidity 1.43% and carbohydrate 14.67 percent.","PeriodicalId":13899,"journal":{"name":"International Journal of Clinical Biochemistry and Research","volume":"137 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A study on physic-chemical properties of goat milk yoghurt incorporated with kiwi fruit () pulp\",\"authors\":\"Akhilesh Kumar Singh, M. Kumar, Manvendra Singh\",\"doi\":\"10.18231/j.ijcbr.2023.011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The major objective of this research was to study the effect of different levels of kiwi () fruit pulp on physio-chemical properties of yogurt. During the study goat (capra hircus) milk yogurt incorporated with kiwi fruit pulp was analyzed for physico- chemical properties like fat, protein, moisture, total solids, ash, pH, synersis, acidity and colour properties etc. Yogurt was prepared by using different levels of kiwi fruit pulp. The data were statistically analysed by using Central composite rotatable design. The yogurt incorporated by kiwi fruit pulp different levels (0.20 to 2.50) showed overall acceptability sensory score. The chemical composition of yogurt prepared by addition of (0.20 to 2.50) kiwi fruit pulp having fat 0.20%, protein 0.17%, moisture 83.07%, total solids 16.70%, ash 0.15%, pH 3.26, Titrable acidity 1.43% and carbohydrate 14.67 percent.\",\"PeriodicalId\":13899,\"journal\":{\"name\":\"International Journal of Clinical Biochemistry and Research\",\"volume\":\"137 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-04-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Clinical Biochemistry and Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18231/j.ijcbr.2023.011\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Clinical Biochemistry and Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18231/j.ijcbr.2023.011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
A study on physic-chemical properties of goat milk yoghurt incorporated with kiwi fruit () pulp
The major objective of this research was to study the effect of different levels of kiwi () fruit pulp on physio-chemical properties of yogurt. During the study goat (capra hircus) milk yogurt incorporated with kiwi fruit pulp was analyzed for physico- chemical properties like fat, protein, moisture, total solids, ash, pH, synersis, acidity and colour properties etc. Yogurt was prepared by using different levels of kiwi fruit pulp. The data were statistically analysed by using Central composite rotatable design. The yogurt incorporated by kiwi fruit pulp different levels (0.20 to 2.50) showed overall acceptability sensory score. The chemical composition of yogurt prepared by addition of (0.20 to 2.50) kiwi fruit pulp having fat 0.20%, protein 0.17%, moisture 83.07%, total solids 16.70%, ash 0.15%, pH 3.26, Titrable acidity 1.43% and carbohydrate 14.67 percent.