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This study was carried out to improve the physicochemical, nutritional and functional value of cow's milk yoghurt by the addition of papaya (Carica papaya) juice and gelatine at different levels. Yoghurt samples with added fruit juice were compared with the control (without fruit juice) for physical, chemical and sensory attributes. The physico-chemical properties of the papaya-fruit yoghurt were significantly different (p < 0.05) from the control. Control yoghurt sample showed significantlydoi:10.20372/au.jssd.4.2.2016.059 fatcat:pksvvdjd4rhqpb7232wgzmtodq