Quality Characteristics of Set Yoghurt Supplemented with Tender Coconut Water and Different Hydrocolloids

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Authors

  • G. Swarnalatha
     Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bangalore-560 024 ,IN
  • Jayashri P. Hiremath
     Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bangalore-560 024 ,IN

Abstract

Growth in the consumption of fermented dairy products particularly yoghurt has been used due to health image they possess and diversity in their availability. Yoghurt may be made using wide varieties of fruit pulps and juices to increase its sensory and nutritional values. Tender Coconut Water (TCW) offers several distinguishing nutritional advantages over milk, being low in fat and having rich source of minerals particularly phosphorus, iron and potassium besides being having re-energizing power.

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Published

2011-02-01

How to Cite

Swarnalatha, G., & Hiremath, J. P. (2011). Quality Characteristics of Set Yoghurt Supplemented with Tender Coconut Water and Different Hydrocolloids. The Indian Journal of Nutrition and Dietetics, 48(2), 76–83. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4722

Issue

Volume 48, Issue 2, February 2011

Section

Original Articles

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