Mango is a delicious fruit, appearing in a variety of sizes and shapes, and contains 15% sugars, 1% protein, significant quantities of antioxidants, carotenoids, minerals and vitamins A, C and B complex. The mango pulp is pale golden yellow or red yellow, while the texture is firm, soft or juicy and sometimes fibrous. The pulp has a subacid taste and a characteristic flavor. The nutritional composition in mangoes is very high. Its characteristics can provide the characteristic flavor, color and aroma to the yoghurt.
There were a reported that the addition of fruit preparations, fruit flavors, fruit purees, and flavor extracts enhances versatility of taste, color, and texture for the consumer. Sensory appeal also is one of the essential strategies associated with market success of fermented product like yoghurt.
Production step of mango yoghurt
*Extraction and homogenizing of mango juice
*Filtering of fresh milk to remove foreign matters
*Pasteurization at 72 °C for 15 C.
*Milk temperature cooling to 42 °C.
*Adding 3% of starter culture.
*Adding mango juice
*Incubation at 42 °C until complete coagulation of yoghurt for 5-6 hours.
Mango yoghurt
