Physicochemical characteristics of Greek Yoghurt incorporated with Custard Apple pulp (Annona squamosa) and organic jiggery

The study, “Physicochemical Characteristics of Greek Yoghurt incorporated with Custard apple pulp (Annona squamosa) and Organic jaggery” was conducted at the Division of Animal Husbandry and Dairy Science, Dr. Sharadchandra Pawar College of Agriculture, Baramati. The objective was to evaluate the physico-chemical properties of Greek yoghurt with custard apple pulp and organic jaggery. Greek yoghurt samples were prepared using cow milk, with custard apple pulp levels of 15%, 20%, 25%, 30% and 35%, while organic jaggery was fixed at 10%. Sensory evaluation using the 9-point hedonic scale identified the T3 treatment (25% custard apple pulp, 10% organic jaggery) as the best. T3 had 1.38% fat, 3.55% protein, 2.75% lactose and ash 0.70%.