PRODUCTION AND EVALUATION OF MANIKARA ZAPOTA AND CARICA PAPAYA FLAVOURED YOGURT

摘要

The yogurt was prepared using different level of fruit juice (5%, 10% & 15%) of different fruits {Carica papaya and Manilkara zapota) with milk. The quality of the yogurt was measured by some organoleptic,chemical parameters and microbiological tests. Addition of fruit juices increased the total solids but decreased the protein and fat content. The microbiological test showed the presence of gram positive rods and cocci. From this study, it was suggested that yogurt could be prepared successfully by adding different proportions of fruit juices with milk. Key words: Carica papaya, Manilkara zapota, chemical parameters, different proportions, milk.