Author(s):

Abiraami R, Palanidorai R, Pugazhenthi TR and Prabu M

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<0.01) in pH and titratable acidity. The pH was on a decreasing trend with 3.52 ± 0.02, 3.87 ± 0.01, 3.95 ± 0.03 and 4.02 ± 0.06 and titratable acidity was on increasing trend with 0.77±0.00, 0.75±0.00, 0.74±0.00 and 0.72±0.00 for control and 0.1, 0.25 and 0.5 per cent TSKP incorporated yoghurt respectively. But the other physicochemical parameters like fat, specific gravity and total solids showed no significant changes on sensory analysis. Appearance of the yoghurt incorporated with 0.5% TSKP had a slightly lower score of 7.33±0.33 and there was a significant difference among plain and treatment groups (p<0.05). Flavour, body, texture and overall acceptability scores from sensory panel were satisfying. Fortification of yoghurt with TSKP had good consumer acceptability.

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