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Subject: Food Science and Technology × End date: 2021 × Start date: 2021 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
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    ThesisItemOpen Access
    Development and evaluation of functional yoghurt enriched with wheatgrass
    (CCSHAU, Hisar, 2021) Roopah; Anju Kumari
    Wheatgrass is known for its nutritive and medicinal properties called as green blood, making it a life saving herbal formulation. Present work was an unprecedented effort to develop functional yoghurt enriched with wheatgrass and to evaluate its storage quality. Five wheat varieties [C306 (early sown wheat variety), WH1124 (Late sown wheat variety), WH1105 (desi wheat variety Red and Purple (coloured wheat)] were grown for wheatgrass juice. Based on high juice recovery percentage, purple and red wheatgrass juice were selected for processiong of juice to powder. Spray drying of wheatgrass juice was optimized with respect to maltodextrin at inlet (180°C) outlet temperatures (80°C) with 10% maltodextrin at a feed rate of 30ml/min. After preparation of milk yoghurt, functional yoghurt was optimized with different concerntrations of wheatgrass juice and wheatgrass powder on the basis of sensory evaluvation. Organoleptically best acceptable variations of functional yoghurt enriched with purple wheatgrass yoghurt and red wheatgrass were stored at refrigerated condition and analyzed for physico-chemical, microbial and sensory parameters. Regular increase in titratable acidity and decrease in pH, antioxidant activity, phenolic content, protein, fat content and water holding capacity across samples was observed at weekly intervals. Functional youhurt enriched with purple wheatgrass powder was found to have the highest overall acceptability score (8.23). No coliform, yeast and mould counts were observed during storage. Maximum antimicrobial activity of purple wheatgrass yoghurt was observed against food pathogens B. subtilis, E. coli and S. aureus. Antibiotic susceptibility was tested against twelve antibiotics and all the yoghurt variants were found to be resistant against Ceftriaxone, Netillin, Cefoperazone, Sparfloxacin, Lomefloxacin, Amikacin, Gentamicin and Ciprofloxacin at one week storage. The total cost of production for Purple wheatgrass powder and red wheatgrass powder was calculated as Rs. 19.64/100 g and Rs. 25.6/100 g. Functional yoghurts enriched with wheatgrass could be of global interest in response to major trends in food consumption, such as lactose intolerance and nutritive food, which give more health benefits. It might potentially be used as a model for various wheatgrass blended products that could be economically tailored as per nutritional and geographic demands.