Preparation of Yogurt Fortified with Aloe Vera
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The main objective of this research work was to optimize the levels of Aloe vera in yogurt, to investigate the physico-chemical, textural properties and sensory changes of yogurt added by Aloe vera and to analyze microbial properties and effect of storage period of yogurt. The yogurt samples were prepared by using cow milk procured from Research cum Development Project (RCDP) on Cattle, M.P.K.V., Rahuri, Dist. Ahmednagar. The physico-chemical attributes determined were fat, protein, moisture, total solids, ash, pH, acidity and colour characteristics of yogurt. The sensory evaluation was carrie...
The main objective of this research work was to optimize the levels of Aloe vera in yogurt, to investigate the physico-chemical, textural properties and sensory changes of yogurt added by Aloe vera and to analyze microbial properties and effect of storage period of yogurt. The yogurt samples were prepared by using cow milk procured from Research cum Development Project (RCDP) on Cattle, M.P.K.V., Rahuri, Dist. Ahmednagar. The physico-chemical attributes determined were fat, protein, moisture, total solids, ash, pH, acidity and colour characteristics of yogurt. The sensory evaluation was carried out in respect of colour and appearance, flavour, body and texture, taste and overall acceptability. The levels of Aloe vera for final experimental trials were finalized in preexperimental trials on the basis of sensory evaluation.The levels were selected as 12, 14, 16 and 18 per cent for further study. The results obtained from chemical, microbiological and sensory evaluation were analyzed by Completely Randomized Design (CRD).
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