Abstract:
Buffalo milk is well suited for the development of processed dairy products due to the high content of total solids.
Yoghurt is a fermented dairy product obtained from milk fermented by lactic acid bacteria. Incorporation of fruits
with yoghurt may increase the nutritional value and consumer acceptability. This research was designed to develop
avocado incorporated buffalo milk yoghurt with high consumer acceptability. Yoghurt samples were prepared with
different percentages of avocado puree as follows: 0% (control), 5% , 10% and 15% . Best level of avocado puree was
determined by a sensory evaluation with fifteen semi trained panellists using five point hedonic scale. Titratable
acidity (% ), pH, syneresis (% ), water holding capacity (% ) and coliform, yeast and mould counts of the yoghurts were
assessed during the storage (5°C, 4 weeks). Results of the sensory evaluation revealed that 10% avocado incorporated
yoghurts were significantly {p<0.05) preferred over other groups by the panellists. During storage, pH and titratable
acidity of 10% avocado yoghurts were varied from 4.38±0.02 to 3.72±0.03 and 0.93±0.15% to 1.80±0.10% ,
respectively. No coliform counts were observed in any of the yoghurt samples. Yeast and mould counts were higher in
10% avocado incorporated yoghurts than the control. The appearance of yoghurt from control was not promising
after three weeks of storage. Incorporation of 10% avocado puree into yoghurt is possible and the product can be
stored for two weeks in refrigerated condition while buffalo milk yoghurt without avocado can be stored for three
weeks without major quality deterioration.
