PHYSICO-CHEMICAL PROPERTIES OF FLAVOURED FILLED YOGHURT INCORPORATING COCONUT CREAM AT DIFFERENT LEVELS

Abstract

A detailed investigation was carried out to assess physico-chemical properties of yoghurt made by incorporating coconut cream in partial and complete replacement of milk fat with coconut fat as coconut cream at 25, 50, 75 and 100 per cent levels with or without sodium alginate. A significant increase (P < 0.01) in the setting time was noticed in treatment as compared to control, while pH, fat and total solids content showed no significant difference. Significant difference (P < 0.01) in titratable acidity was noticed in treatments as compared to control. The protein, NPN, curd tension and viscosity increased with higher level of replacement.