Physicochemical Analysis and Sensory Evalution of Green Tea Yogurt

The objective of the research work is to incorporate green tea leaves in yogurt and to study the effect of green tea on physicochemical analysis of prepared Herbal yogurt. Yogurt was prepared by standardized to 3.5% low fat milk and 11% SNF with herb Green tea at 0.5, 1 and 1.5 percentage and served as Ca1, Ca2, Ca3 respectively. Product was evaluated for physicochemical analysis (moisture, fat, protein, total solid, pH and acidity) and Sensory evaluation of the prepared yogurt was carried out using nine point hedonic scales The data obtained were statistically analyzed using analysis of variance and critical difference techniques. Addition of Green tea with 1 percent resulted in better compactness of the body and closely smooth texture of the yoghurt as compared to the other treatments including control yogurt. It can be concluded from the results obtained that the addition of green tea extract at 0.5 per cent, 1.0 per cent, 1.5 per cent level improved the taste and flavour, colour and appearance, body and texture and also overall acceptability of herbal yoghurt.