Development and sensory evaluation of functional probiotic yogurt fortification with Guava pulp

Functional foods to promote gut health because gut is a target for the development of functional
foods, because it acts as an interface between the diet and all other body functions. One of
the most promising areas for the development of functional food components lies in the use
of probiotics and prebiotics to modify the composition and the metabolic activity of the gut
micro flora. Probiotic yogurt is defined as a live microbial food ingredient that confers a health
benefit on the consumer. Probiotic yogurt fortification with guava pulps, increases the metabolic
activities and absorption process of gut flora in intestine, and enhances the sensory properties.
Objectives: overall main target of the research work was to developed functional probiotic
yogurt, and fortified with guava pulps which is a prebiotic and also a vitamin ‘C’ rich fruits and
their sensory evaluations for consumer acceptability.
Methodology: live probiotic bacteria powder are used as culture for making probiotic yogurt and
2. Extracted guava pulps from guava fruits and then Probiotic yogurt fortified with guava pulp
in 5 different ratios 0%, 10%, 20%, 30% and 40% finally developed functional probiotic yogurt
fortification with guava pulps. 9 point hedonic rating scales are used for sensory evaluations.
Statistical analysis: The data was collected from different parts were analyzed on the software of
SPSS.20 version.
Result: there was no significant difference in results fortified with different ratios of guava pulps
but showed little better ratios of 30% and 40% guava pulps as comparisons to 10% and 20%
ratios of guava pulps.
Conclusion: optimization of the desirable properties of the 30 and 40 would increase utilization.