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Subject: Food Technology × Author: Deka, Pampi × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    YOGHURT DEVELOPMENT FROM NON-DAIRY PLANT SOURCES
    (AAU, Jorhat, 2018) Deka, Pampi; Saikia, Ananta
    Investigations were carried out at the Departments of Horticulture and the Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat, during 2016-2018 on yoghurt developement from non-dairy plant sources like taro and tapioca. The yoghurts were prepared by infusing taro and tapioca in soymilk using bacterial cultures collected from the Depatment of Agricultural Biotechnology and isolates from commercial yoghurts. Isolated strains were identified as Streptococcus thermophilus PD5 MH569615, L. delbrueckii subsp. lactis PD7 MH569616 and L. brevis PD8 MH569617 for milk fermentation with the help of 16S rDNA gene sequencing. Those strains were phylogenetically similar with their related species. Through sensory evaluation of yoghurt samples, four yoghurts were selected as best and those samples were AB9 (1:9 taro-soy yoghurt; 1:1 S. thermophilus and L. delbrueckii subsp. lactis), CD19 (1:9 tapioca-soy yoghurt; 1:1 S. thermophilus and L. delbrueckii subsp. lactis), CDY (1:9 tapioca-soy yoghurt; 1:1 S. thermophilus and L. brevis), and CDZ (1.5:8.5 tapioca-soy yoghurt; 1:1 S. thermophilus and L. brevis). The selected yoghurt samples were subject to physio-biochemical and microbiological analysis which revealed that yoghurt AB9 contained the highest protein (6.47 g 100 g-1), fibre (0.25 g 100 g-1), viscosity (684.03 cP); but with the lowest moisture (81.73%), carbohydrate (3.66 g 100 g-1), fat (0.28 g 100 g-1), acidity (0.34%) and pH (4.20). On the basis of sensory evaluation and physio-biochemical properties, AB9 (1:9 taro-soy yoghurt; 1:1 S. thermophilus and L. delbrueckii subsp. lactis) was considered as the best. The microbiological examination revealed that yoghurt had a shelf life of 6 days with Lactobacilli count of 6.63 log cfu mL-1, S. thermophilus count of 6.84 log cfu mL-1 with absence of coliform bacteria.