Journal of Current Research in Food Science
2024, Vol. 5, Issue 2, Part C
Evaluating the quality of drinkable yoghurt made with banana and watermelon juice: A review
Author(s): Syeda Adila Quadri Syed Atifuddin Quadri, DT Bornare and SG Jaiswal
Abstract: By examining its sensory, physical, chemical, and microbiological characteristics, the study seeks to evaluate the quality of drinkable yoghurt made from banana and watermelon juice. By adding watermelon and banana juice, this study also aims to create a new fruity milk yoghurt, increasing its nutritious content. The food market is witnessing a surge in functional beverages, with lactic acid fermentation and probiotics playing crucial roles in enhancing product quality, according to literature on product creation and analysis. According to studies, bananas offer crucial minerals, fibre, and energy, while watermelon is high in antioxidants, lycopene, vitamin C, and carotenoids. Furthermore, contemporary preservation procedures like fermentation and ohmic heating improve the juice\'s ability to retain its physicochemical and nutritional properties. These fruit juices combined with yoghurt may result in a product that has superior nutritional value, improved organoleptic qualities, and increased customer appeal.
DOI: 10.22271/foodsci.2024.v5.i2c.171
Pages: 156-159 | Views: 77 | Downloads: 27
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How to cite this article:
Syeda Adila Quadri Syed Atifuddin Quadri, DT Bornare, SG Jaiswal. Evaluating the quality of drinkable yoghurt made with banana and watermelon juice: A review. J Curr Res Food Sci 2024;5(2):156-159. DOI: 10.22271/foodsci.2024.v5.i2c.171
