English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The study was conducted to develop a value added set yoghurt, flavoured with acceptable combination of milk and ripened sapodilla fruit pulp. Sensory data showed that, the sample incorporated with 5% sapodilla pulp had the best qualities. Significantly lower (P less than 0.05) pH (4.0 – 4.2) was observed in sapodilla added samples compared to the control (4.7). Further, significantly higher (P less than 0.05) protein contents (5.58 - 5.73%) and total solids (29.34 - 29.64%) were observed in control and 5% sapodilla added yoghurts compared to 15% sapodilla added yoghurts. Escherichia coli was not detected and yeast and mould counts were accordance with the Sri Lanka Standards (824:1989) for a period of 15 days at refrigerated storage. In conclusion, yoghurt incorporated with 5% (w/w) sapodilla pulp has better organoleptic properties and nutritional value and can be stored under refrigerated conditions for 15 days without any quality deterioration while producing at lower cost.

FEvaluation of nutritional, physio-chemical and sensory properties of sapodilla (Manilkara zapota) pulp incorporated set yoghurt