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Physicochemical and sensory evaluation of functional yoghurt enriched with tamarind seed kernel powder
Journal of Pharmacognosy and Phytochemistry · 2021 · Vol. 10(1) · pp. 1852–1855
Abstract
The aim of this study was to analyse the physicochemical and sensory parameters of functional yoghurt enriched with purified tamarind seed kernel powder (TSKP) of different levels viz. 0.1, 0.25 and 0.5 per cent. The obtained data were subjected to one way analysis of variance (ANOVA) and Duncan’s test. This revealed highly significant difference (p
Food Science and Nutritional StudiesDiet and metabolism studiesMedicinal Plants and NeuroprotectionFood scienceKernel (algebra)Sensory systemAnalysis of varianceSignificant differenceSensory analysisMathematicsChemistryBiologyStatistics
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