Abstract:Mango soy fortified probiotic yogurt (MSFPY) samples were prepared by using blends of toned milk (78.3%; 3% milk fat and 8.5% milk solid not fat), soy milk (14.5%) and mango pulp (7.2%) using yogurt bacteria and probiotic bacteria, namely, Bifidobacterium bifidus and Lactobacillus acidophilus. This work was conducted to see the effect of varied levels (0.5, 1, 1.5, 2 and 2.5%) of inoculum of yogurt and probiotic culture and the effect of different temperatures (10, 20 and 30C) on textural profile (hardness, co… Show more
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