PHYSICO-CHEMICAL PROPERTIES OF FILLED YOGHURT INCORPORATING CONDENSED COCONUT WATER'
S.P. Malarkannan and P.I. Geevarghese
Journal of Veterinary and Animal Sciences.1998. 29:1-5.
Copyright: © 1998 S.P. Malarkannan et.al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
An attempt was made to incorporate condensed coconut water in partial replacement of MSNF at 25 and 50 per cent level in filled yoghurt containing 0.5 per cent gelatin and without gelatin to study its physico chemical properties which was compared with normal yoghurt. No significant difference was observed in pH and fat content between control and treatment yoghurt. Significant difference (P < 0.01) in titratable acidity, protein and NPN percentage was recorded between control and treatments. The curd tension and viscosity decreased with higher level of replacement but this property improved to certain extent by addition of gelatin. The setting time and NPN content increased with higher replacement level.