Vol. 9, Issue 2, Part J (2024)

Author(s): Prachi J Kapse, VG Atkare and Bhavana Wankhade

Abstract: In the course of this investigation, our primary objective was to refine the manufacturing process of kiwi pulp yogurt drink and delve into its physico-chemical sensory and characteristics. Commencing with preliminary trials, we blended varying proportions of kiwi pulp—specifically, at 2.5%, 5%, 7.5%, and 10%—with 15% sugar in the yogurt base to determine the most effective experimental treatments. Following this, the experimental kiwi yogurt samples underwent thorough analysis, focusing on physico-chemical qualities such as for fat, protein, ash, total solids, moisture, titratable acidity and pH content ranging from 3.22 to 1.62, 3.68 to 3.49, 0.63 to 0.69%, 9.36 to 11.42%, 90.63 to 88.57% and 0.86 to 0.52%, respectively also sensory attributes such as flavor (ranging from 5.50 to 7.50), body and texture (5 to 7.50), and color and appearance (5.25 to 7.25%). The outcomes revealed noteworthy differences among the kiwi yogurt drink samples subjected to different treatments. Specifically, the values for fat, protein, ash, total solids, moisture, titratable acidity and pH also flavour, body and texture, as well as colour and appearance, exhibited significant variations across the spectrum of yogurt drinks with kiwi flavour. Further exploration of physico chemical qualities The chemical composition of kiwi yoghurt drink i.e. fat, protein, moisture, titratable acidity, and pH percentage decreased while ash, total solids are significantly increased with increased levels of kiwi pulp in yoghurt drink. Also for sensory evaluation, encompassing flavour, body and texture, and colour and appearance, indicated that an increase in the levels of kiwi pulp had discernible effects, albeit up to a certain threshold. The culmination of these findings points to a particularly successful outcome with the addition of 5% kiwi pulp. Export promising paths for creating a soft textured product with gentle green hue, coupled with a delightful balance of sweetness and sourness in taste.