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Kerala Veterinary and Animal Sciences University, Wayanad

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Author: HELNA PIOUS × End date: 2022 × Start date: 2022 ×
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    ThesisItemOpen Access
    EFFECT OF INCORPORATION OF ORGANOGELS ON PHYSICOCHEMICAL CHARACTERISTICS OF YOGHURT
    (COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR 6, 2022-02-16) HELNA PIOUS; Divya M.P
    The effect of incorporation of canola oil organogels prepared with sunflower wax and candelilla wax on physicochemical properties of yoghurt were studied in this work. The key objectives of the work were to compare the characteristics of organogels prepared from plant waxes (Candelilla and Sunflower) and Canola oil combinations, and also to study the physicochemical, microbial, sensory, textural and nutritional characteristics of yoghurt incorporated with organogels. Initially organogels at different plant wax concentrations were prepared and analyzed. The critical concentration of candelilla and sunflower wax was 2% and 1% respectively. Sunflower wax exhibited higher gelling ability whereas the oil binding capacity was higher for candelilla wax. A stable gel was formed by candelilla and sunflower wax at 4% and 3% respectively and organogels at these concentrations were incorporated in yoghurt. There were no impact in physicochemical characteristics like acidity and pH of yoghurt up to 3% addition of organogels. At the same time, a significant difference was observed in fat, protein, lactose and syneresis in yoghurt. Addition of organogels led to a remarkable decrease in syneresis compared to that of control yoghurt .Up to 3% addition of organogel, matched with the sensory score of control yoghurt. The lactic acid bacteria count of all samples were above 107 CFU/g, and yeast and mould count of all samples were within the FSSAI standards up to 14 days of storage. There was an improvement in textural characteristics like hardness and cohesiveness by addition of organogels to yoghurt. GC-MS analysis for fatty acids exposed a remarkable increase in unsaturated fatty acids in organogel incorporated yoghurt sample. Findings of this study open up the potential of organogels in food products to improve the textural and nutritive properties.