Authors: Akhilesh Kumar Singh*, Manoj Kumar, Manvendra Singh
The major objective of this research was to study the effect of different levels of kiwi () fruit pulp on physio-chemical properties of yogurt. During the study goat (capra hircus) milk yogurt incorporated with kiwi fruit pulp was analyzed for physico- chemical properties like fat, protein, moisture, total solids, ash, pH, synersis, acidity and colour properties etc. Yogurt was prepared by using different levels of kiwi fruit pulp. The data were statistically analysed by using Central composite rotatable design. The yogurt incorporated by kiwi fruit pulp different levels (0.20 to 2.50) showed overall acceptability sensory score. The chemical composition of yogurt prepared by addition of (0.20 to 2.50) kiwi fruit pulp having fat 0.20%, protein 0.17%, moisture 83.07%, total solids 16.70%, ash 0.15%, pH 3.26, Titrable acidity 1.43% and carbohydrate 14.67 percent. Keywords: Yoghurt, Kiwi fruit, Synersis, Goat milk, Physico chemical properties.
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