Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice

Proximate Composition and Sensory Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus lanatus) Pulp and Juice

There is an increasing trend in yoghurt consumption due to the health benefit. Spoonable and drinkable Yoghurt was produced and flavored with graded levels of watermelon pulp (for spoonable) and juice (For drinkable). Watermelon (Citrullus lanatus) juice and pulp were used to substitute 0, 10, 20, 3...

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Bibliographic Details
Main Authors: Ahunna O. Amonyeze, Chinazom M. Eze, Chinazaekpere P. Oroatumere, Ojotule Ojonimi, Ebele N. Aniagor, Ifeoma-Mbaenyi Nwaoha
Format: Article
Language:English
Published: Department of Home Economics & Hospitality Management Education, University of Nigeria, P.M.B. 410001, Nsukka, Nigeria. 2022-07-01
Series:International Journal of Home Economics, Hospitality and Allied Research
Subjects:
fermentation
proximate
sensory scores
watermelon
yoghurt
Online Access:https://www.ijhhr.org/wp-content/uploads/10.5281zenodo.6946298-1.pdf
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https://www.ijhhr.org/wp-content/uploads/10.5281zenodo.6946298-1.pdf

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