摘要：One of the exotic fermented milk products, yoghurt is gaining more popularity in India. Yoghurt has therapeutic properties and high nutritive value . It is good for the patient facing bone problem and proper way of the digestion in all human being. Keeping in view, the present study was under taken to investigate the sensory quality of yoghurt prepared from cow milk blended with carrot and sago powder. Carrot yoghurt were prepared with milk standardized for 4% fat and 14% SNF using cream and SMP (M1) and (M2) where SMP is replaced with SMP and sago powder in the ratio of 3:1 to maintain 14% SNF in milk. The carrot yoghurt from M1 and M2 milks with the addition of 0% (C0), 2% (C1) and 5% (C2) carrot juice and two levels of sugar-4% (S1) and 6% (S2). The starter culture Streptococcus thermophilus and Lactobacillus bulgaricus were mixed in the ratio of 3:1 (v/v) and incubated at 41±0.5°C using 1% mixed culture (v/v) for 8 h. The body and texture and acidity score decreased significantly (p<0.01) in the yoghurt samples while the carrot juice was increased levels of 0, 2 and 5% in all yoghurt samples. The highest score of flavour, colour, appearance and overall acceptability were found for sago based yoghurt with 2% carrot juice.
