Abstract
Plain, apple and banana fruit stirred yogurts were prepared using buffalo milk at household level. The objectives
of the study were to investigate the effects of adding apple and banana pulp on the nutritional, sensory and
microbiological quality of stirred yogurts. The apple pulp was added at 8 and 16 percent levels, where as banana
was added at 8 and 10 percent levels. Yogurt with 8% apple and 8% banana pulp were liked in all sensory
attributes. There were significant changes in pH, acidity, moisture, protein and carbohydrate (lactose) contents.
An increase in protein and carbohydrate (lactose) was observed when addition of fruit pulp was made. Highest
values for protein and carbohydrate (lactose) were 3.57 and 6.70%, respectively, which were observed incase of
fruit stirred banana yogurt at 10 percent level. All the types of yoqurt maintained the physiochemical quality during
2 days short storage. Viable bacterial count decreased during short storage. The overall sensory quality of these
yogurts was rated as good to very good. It may be concluded that with the addition of fruit pulp the quality of
yogurt can be improved.
