Sensory and Physico-chemical Quality of Fresh Dragon Fruit (Hylocereus polyrhizus) Yoghurt

The present investigation entitled “Process standardization for preparation of yoghurt by using dragon fruit (Hylocereus polyrhizus) pulp” was undertaken during 2023-24 with a view to standardize the process for preparation of dragon fruit yoghurt with improved therapeutic value using dragon fruit pulp and sugar. Initially, preliminary trials were conducted to finalize the levels of dragon fruit pulp and sugar in the yoghurt. Yoghurt samples were prepared with 4, 6, 8, 10 and 12 percent dragon fruit pulp and 6, 8 and 10 per cent sugar. It was observed that, all the sensory attributes Viz., colour and appearance, flavor, body and texture and overall acceptability of fresh yoghurt samples under different treatment combinations were significant. The colour and appearance, flavour, consistency and overall acceptability score ranged from 7.66 (T0) to 8.56 (T3), 7.63 (T0) to 8.46 (T3), 7.76 (T6) to 8.40 (T3) and 7.71 (T0) to 8.48 (T3), respectively. The treatment combination T4 (6 per cent dragon fruit pulp and 8 per cent sugar) found sensorily superior over the rest of treatment combinations. The average chemical composition of fresh yoghurt samples prepared under different treatment combinations ranged from78.37 to 85.81% moisture, 3.07 to 3.48% fat, 2.99 to 3.47% protein, 12.19 to 21.54% total solids, 0.68 to 0.77% titrable acidity, 4.22 to 4.51% reducing sugar, 4.22 to 13.15% total sugar, 0.60to 0.68% ash and 3.98 to 4.38 pH. The effect of levels of dragon fruit pulp and sugar was significant.