Fortification Of Fibre In Yogurt Using High Fibre Banana Stem And Jack Fruit Powder

Objectives: The present work is focused on the sensory quality of yogurt produced with high fibre powder. Methods: Response surface methodology (RSM) was used to optimize the ingredients like: Milk (1000 ml), sugar (100 g), Jack fruit powder (20g) and Banana Stem Powder (25g). Results: The results showed that the model fit was significant (p < 0.05) and there was satisfactory correlation between actual and fitted values. The statistical model was used to optimise the factors level for highest acceptability, to produce yogurt with high fibre. Data obtained from RSM on yogurt produced with high fibre banana stem powder and Jack fruit powder were subjected to the analysis of variance (ANOVA) and analyzed using a second order polynomial equation. Sensory analysis for colour and taste in the yogurt produced with banana stem powder and Jack fruit powder at the optimized ingredients composition were performed. Conclusion: The optimum condition for the best sensory score is Milk- 826ml, Sugar- 99.8g, Jack fruit powder 20.3g and Banana Stem Powder-22.5g. Yogurt produced with high fibre powder under the optimum conditions for sensory score was again subjected to evaluation of sensory values and the results were compared with the RSM predictions.