Quality Characteristics of Set Yoghurt Supplemented with Tender Coconut Water and Different Hydrocolloids


Affiliations

  • Karnataka Veterinary Animal and Fisheries Sciences University, Department of Dairy Chemistry, Dairy Science College, Bangalore, 560 024, India

Abstract

Growth in the consumption of fermented dairy products particularly yoghurt has been used due to health image they possess and diversity in their availability. Yoghurt may be made using wide varieties of fruit pulps and juices to increase its sensory and nutritional values. Tender Coconut Water (TCW) offers several distinguishing nutritional advantages over milk, being low in fat and having rich source of minerals particularly phosphorus, iron and potassium besides being having re-energizing power.

Subject Discipline

Food Science and Technology

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