Sensory evaluation of probiotic herbal yoghurt with ginger and garlic extract

Abstract

The experiment “sensory evaluation of probiotic herbal yoghurt with ginger and garlic extract” was carried out in the Research Laboratory of Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad -211007, U.P. (India). The samples of probiotic herbal yoghurt were evaluated for colour and appearance, flavor and taste, body and texture and overall acceptability on a 9-point Hedonic scale by a sensory panel consisting of 8 judges. On analyzing the sensory evaluation of probiotic herbal yoghurt it was found that treatment T1 Gg= 1% ginger extract + St.thrmophillus + L.rhamnosus 1:1 @ 1.5% has the highest colour and appearance, the highest flavor and taste was observed in treatment T7 Ga= 0.2% garlic extract +St.thrmophillus + L.rhamnosus 1:2@ 1.5% while as the maximum body and texture and overall acceptability was found with T0 Control.