Quality Evaluation of Sago and Orange Juice Based Sweetened Yoghurt and Their Comparison with Carrot Yoghurt

Cow milk was standardized for 4% fat and 14% SNF using cow cream and SMP (M1) and cow cream along with admixture of SMP and sago powder in the ratio of 75:25 (M2). The orange and carrot yoghurts were prepared from M1 and M2 milks separately with the addition of 0%, 2% and 5% orange and carrot juice and two levels of sugar — 4% (Si) and 6% (S2) in each sample. The acidity and total solids increased (P <0.01) and protein decreased (P <0.01) in all the yoghurt samples when it was prepared with increased levels of orange and carrot juice. The flavour, colour and appearance scores were also high (P< 0.01) in the samples prepared with 2% orange and carrot juice than the other groups of yoghurt. The body and texture of yoghurt decreased (P <0.01) at increased levels of orange and carrot juice, except at 2% level of carrot juice (24.33%). The fat, protein and ash were the highest in both the yoghurt groups M1 S1 O0 and M1 S1 C0, sugar in M2 S2 O0 and M2 S2 C0 and acidity in M1 S1 O3 and M1 S1 C3, respectively