Preparation and Quality Evaluation of <i>Avocado (Persea Americana)</i> Pulp Incorporated Yoghurt

Anish Dangal; Parbat Katwal; Sabin Bahadur Khatri; Sangam Dahal

doi:doi:10.11648/j.wjfst.20210504.13

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Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt

Anish Dangal, Parbat Katwal, Sabin Bahadur Khatri, Sangam Dahal

Published in World Journal of Food Science and Technology (Volume 5, Issue 4)

Received: 4 October 2021 Accepted: 22 October 2021 Published: 30 October 2021

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Abstract

This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% avocado pulp and 95% milk by volume was found to be best as per the score given by panelist. The avocado pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and, total carbohydrate (%) of control sample A was found to 83.12±1.3, 16.88±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, and 9.72±1.88 respectively. While, the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and total carbohydrate (%) of best sample C was found to 82.08±1.5, 17.92±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1 and 9.86±2.17 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of avocado pulp.

Published in	World Journal of Food Science and Technology (Volume 5, Issue 4)
DOI	10.11648/j.wjfst.20210504.13
Page(s)	77-82
Creative Commons	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 or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Yoghurt, Avocado Pulp, Fruit Flavored Yoghurt, Nutritional Composition, Sensorial Properties, Microbial Quality

References

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APA Style

Anish Dangal, Parbat Katwal, Sabin Bahadur Khatri, Sangam Dahal. (2021). Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt. World Journal of Food Science and Technology, 5(4), 77-82. https://doi.org/10.11648/j.wjfst.20210504.13

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ACS Style

Anish Dangal; Parbat Katwal; Sabin Bahadur Khatri; Sangam Dahal. Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt. World J. Food Sci. Technol. 2021, 5(4), 77-82. doi: 10.11648/j.wjfst.20210504.13

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AMA Style

Anish Dangal, Parbat Katwal, Sabin Bahadur Khatri, Sangam Dahal. Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt. World J Food Sci Technol. 2021;5(4):77-82. doi: 10.11648/j.wjfst.20210504.13

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@article{10.11648/j.wjfst.20210504.13,
  author = {Anish Dangal and Parbat Katwal and Sabin Bahadur Khatri and Sangam Dahal},
  title = {Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {4},
  pages = {77-82},
  doi = {10.11648/j.wjfst.20210504.13},
  url = {https://doi.org/10.11648/j.wjfst.20210504.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.13},
  abstract = {This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% avocado pulp and 95% milk by volume was found to be best as per the score given by panelist. The avocado pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and, total carbohydrate (%) of control sample A was found to 83.12±1.3, 16.88±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, and 9.72±1.88 respectively. While, the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and total carbohydrate (%) of best sample C was found to 82.08±1.5, 17.92±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1 and 9.86±2.17 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of avocado pulp.},
 year = {2021}
}

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TY  - JOUR
T1  - Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt
AU  - Anish Dangal
AU  - Parbat Katwal
AU  - Sabin Bahadur Khatri
AU  - Sangam Dahal
Y1  - 2021/10/30
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210504.13
DO  - 10.11648/j.wjfst.20210504.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 77
EP  - 82
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210504.13
AB  - This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% avocado pulp and 95% milk by volume was found to be best as per the score given by panelist. The avocado pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and, total carbohydrate (%) of control sample A was found to 83.12±1.3, 16.88±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, and 9.72±1.88 respectively. While, the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and total carbohydrate (%) of best sample C was found to 82.08±1.5, 17.92±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1 and 9.86±2.17 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of avocado pulp.
VL  - 5
IS  - 4
ER  -

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Author Information

Anish Dangal

Nilgiri College, Tribhuvan University, Itahari, Nepal
Parbat Katwal

Nilgiri College, Tribhuvan University, Itahari, Nepal
Sabin Bahadur Khatri

Central Campus of Technology, Tribhuvan University, Dharan, Nepal
Sangam Dahal

Central Department of Food Technology, Tribhuvan University, Dharan, Nepal

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APA Style

Anish Dangal, Parbat Katwal, Sabin Bahadur Khatri, Sangam Dahal. (2021). Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt. World Journal of Food Science and Technology, 5(4), 77-82. https://doi.org/10.11648/j.wjfst.20210504.13

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ACS Style

Anish Dangal; Parbat Katwal; Sabin Bahadur Khatri; Sangam Dahal. Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt. World J. Food Sci. Technol. 2021, 5(4), 77-82. doi: 10.11648/j.wjfst.20210504.13

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AMA Style

Anish Dangal, Parbat Katwal, Sabin Bahadur Khatri, Sangam Dahal. Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt. World J Food Sci Technol. 2021;5(4):77-82. doi: 10.11648/j.wjfst.20210504.13

Copy | Download

@article{10.11648/j.wjfst.20210504.13,
  author = {Anish Dangal and Parbat Katwal and Sabin Bahadur Khatri and Sangam Dahal},
  title = {Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {4},
  pages = {77-82},
  doi = {10.11648/j.wjfst.20210504.13},
  url = {https://doi.org/10.11648/j.wjfst.20210504.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.13},
  abstract = {This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% avocado pulp and 95% milk by volume was found to be best as per the score given by panelist. The avocado pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and, total carbohydrate (%) of control sample A was found to 83.12±1.3, 16.88±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, and 9.72±1.88 respectively. While, the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and total carbohydrate (%) of best sample C was found to 82.08±1.5, 17.92±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1 and 9.86±2.17 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of avocado pulp.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt
AU  - Anish Dangal
AU  - Parbat Katwal
AU  - Sabin Bahadur Khatri
AU  - Sangam Dahal
Y1  - 2021/10/30
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210504.13
DO  - 10.11648/j.wjfst.20210504.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 77
EP  - 82
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210504.13
AB  - This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% avocado pulp and 95% milk by volume was found to be best as per the score given by panelist. The avocado pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and, total carbohydrate (%) of control sample A was found to 83.12±1.3, 16.88±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, and 9.72±1.88 respectively. While, the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH and total carbohydrate (%) of best sample C was found to 82.08±1.5, 17.92±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1 and 9.86±2.17 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of avocado pulp.
VL  - 5
IS  - 4
ER  -

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