A STUDY ON PRODUCTION OF BANANA FROZEN YOGHURT AND ASSESSING CONSUMER ACCEPTABILITY

Abstract

Frozen yogurt is a frozen dairy dessert made with yogurt. It’s known for its frozen texture as a dessert and higher nutritional value in comparison with ice cream. Frozen yogurt is used much like ice cream and served in a wide variety of flavors and styles around the world. The objective of this project was to develop a healthier frozen yoghurt with natural banana flavour, and to evaluate its sensory acceptability. Banana frozen yoghurt was produced with vanilla and chocolate flavors. The sensory acceptability of products was tested at Department of Veterinary Public health and Pharmacology (VPHP) by conducting two sensory panels. According to the results, in sensory analysis both vanilla and chocolate flavored products were equally accepted. Further studies need to be carried out to improve the product with a higher probiotic value and better texture.