Production And Quality Evaluation Of Spoonable And Drinkable Yoghurt With Watermelon (citrullus Lanatus) Juice And Pulp

ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68 to 4.90. The protein, ash, and fat content decreased with increase in watermelon juice and pulp. The fiber content increased with the watermelon pulp while the moisture content increased with increase in watermelon juice. Micro-nutrient (vitamin A an…