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dc.contributor.authorSarker, Bithi Rani-
dc.description.abstractDragon fruit (Hylocereus polyrhizus) is one of the most well-liked industrial fruits in Bangladesh, which is enrich in natural antioxidants, vitamin C, and fiber. Although the dragon fruit's (Hylocereus polyrhizus) flesh is commonly consumed, the fruit's skin may make up to 30% to 35% of its weight is required more processing in order to raise the consumption of dragon fruit peel. The goal of the study was to produce yogurt using 2%,5% and 7% dragon fruit’s peel powder (sample B, sample C, sample D) and compare it to control yogurt (sample A) in terms of proximate analysis, sensory evaluation, microbial analysis, pH, titratable acidity, vitamin C content, and total antioxidant activity. Among these formulations, in terms of overall preferences, color, taste, and sweetness the sensory score of yogurt processed with 2% peel powder (sample B) was shown the best. Crude fiber, protein, ash, moisture, fat content were measured between the range of 14.53% to19.34%, 21.02% to 21.49%, 5.19% to 5.29%, 76.70% to 80.18%, 18.36% to 19.53% respectively. Yogurt with dragon peel powder has a significant level of antioxidant capacity. In addition, the antioxidant capacity of 2%, 5% and 7% were found 1.43±0.004 mg TA, 1.51±0.003 mg TA, 1.57±0.005 mg TA per 100 gm. respectively. A high-quality, nutrient and antioxidant-rich product was discovered when 7% peel powder was added. The pH range for the formulated samples was 4.36 to 4.41 and titratable acidity 0.18% to 0.19 %. Vitamin C percent was gradually increased from 1.17mg-1.34 mg/100g in formulated yogurt which was totally absent in control. No coliform was detected in the yogurt samples, and TVC were found in 2%, 5%, 7% samples 56.64±0.56cfu, 61.45±0.48cfu, 64.23±0.27cfu per ml respectively. The yogurt mix with additional sugar (10%) was selected as the pleased product because to the outstanding recommend rank values seen for sensory qualities. Furthermore, after seeing all attributes it can be concluded that dragon peel powder can use as a way to enhance the functional aspects, sensory assessment, and quality attributes of yogurt.en_US
dc.description.sponsorshipMs. Nilufa Yeasminen_US
dc.publisherChattogram Veterinary & Animal |Sciences Universityen_US
dc.subjectRed dragon fruit peel powder, proximate analysis, antioxidant activity, and sensory evaluation.en_US
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