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Kerala Veterinary and Animal Sciences University, Wayanad

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20191
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Subject: Dairy Science × Author: LEJANIYA. A. S × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE YOGHURT INCORPORATING MANNITOL PRODUCING LACTIC ACID BACTERIA
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2019) LEJANIYA. A. S; R. Geetha
    The objective of this study was to develop low calorie functional yoghurt by incorporating mannitol producing lactic acid bacteria. Ten lactic acid bacterial isolates from curd, available in the Department of Dairy Science, CVAS, Mannuthy, were screened to find out mannitol production potential. Four isolates were found to be better mannitol producers and were identified by PCR technique and subsequent sequencing as Enterococcus faecium strain Gr17, Lactobacillus rhamnosus strain 6870, Leuconostoc pseudomesenteroides IMAU: 11666 and Lactobacillus plantarum subsp. plantarum strain NMB8. Optimization studies were formulated in a batch bioreactor at different temperatures (33, 37 and 42 °C), pH (6, 6.5 and 7) and providing agitation (100 rpm)/non-agitation. A higher mannitol yield (1.63 ± 0.16 g/l) was observed from Leuconostoc pseudomesenteroides IMAU: 11666 against standard Leuconostoc mesenteroides (1.30 ± 0.10 g/l) at 42°C, pH 7 and 100 rpm agitation. Functional yoghurt TI and T2 was prepared using L. pseudomesenteroides as adjunct culture along with standard yoghurt cultures. Control (C) was prepared with standard yoghurt cultures, whereas C1 and C2 were added with L. mesenteroides as adjunct culture along with standard yoghurt cultures. Sample T2 and C2 were supplemented with 4 per cent sugar. Significantly high (p≤0.05) mannitol content was observed in functional yoghurt samples T1 (12.27 ± 0.18 g/l) and T2 (14.13 ± 0.30 g/l) when compared to control samples. Calorific value obtained for yoghurt samples viz., C1, C2, T1, and T2 (86, 95, 98 and 92 kcal/100g respectively) was less than control yoghurt C (99 kcal/100gm). Microbial and chemical quality parameters of the functional yoghurt were in safe and acceptable zone. On sensory evaluation of yoghurt samples, significantly higher overall score and flavour score was observed for sample T2. It can be concluded that Leuconostoc pseudomesenteroides can be added to develop low calorie yoghurt with acceptable sensory, chemical and microbial quality.