Physicochemical and sensory characteristics of symbiotic fruit flavoured yoghurt fortified with calcium and vitamin D

Abstract

The present study aimed to evaluate the effect of Calcium and vitamin D on its physical and sensory characteristics of symbiotic drinkable fruit flavoured yoghurt. In present claim for foods with specific functional uniqueness and nutritional balance is increasing as well consumer demand. Work was carried out to analyze the effect of calcium and vitamin D inclusions with different levels of fruits yoghurt thus optimizing the composition of fortified synbiotic drinkable yoghurt. The moisture, protein, fat and ash contents were in increasing array as compared to control sample viz., 76.53to 87.82, 3.21to 3.97, 3.35to 3.39 and 0.81 to 0.93 respectively. Sensory evaluation was conducted to assess the optimum inclusion levels of the above ingredients in the fortified synbiotic drinkable fruit flavoured yoghurt. The statistical analysis was done and significance of difference among the fortified synbiotic drinkable yoghurt were analysed.