Physicochemical and sensory evaluation of functional yoghurt enriched with tamarind seed kernel powder

The aim of this study was to analyse the physicochemical and sensory parameters of functional yoghurt enriched with purified tamarind seed kernel powder (TSKP) of different levels viz. 0.1, 0.25 and 0.5 per cent. The obtained data were subjected to one way analysis of variance (ANOVA) and Duncan’s test. This revealed highly significant difference (p