PRODUCTION AND QUALITY EVALUATION OF HERBAL YOGURT
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Date
2014
Authors
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Journal ISSN
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Publisher
Sam Higginbottom Institute of Agriculture, Technology & Sciences (SHIATS)
Abstract
Medicinal herbs are widely used in culinary and as therapeutic herbs in traditional medicine.
Herbal yogurt was fermented with yogurt culture, contain Lactobacillus delbrueckii ssp.
bulgaricus (NCDC009) and Streptococcus thermophilus (NCDC 0074) were incubated at 41ºC
and storage at 4ºC for 7 days. Control yogurt contain milk fat 3.5%, SNF 11% (Solid not fat),
Skim milk powder (2%).The experimental yogurt contain 0.5%, 1%, 1.5% of each herbs.
Cinnamon yogurts treatment (0.5%, 1%, 1.5%) reduces pH from 4.6 to 4.25, for Tulsi yogurt pH
value reduces from 4.43 to 4.40 and for Green tea yogurt pH range from 4.31-4.34 between 1 to
7 days of storage life. The total titrable acidity for herbal yogurt increases during storage life
(0.88-1.24). physico-chemical analysis was done for estimating (fat, acidity, moisture ,protein,
total solid ,ash respectively). The herbal yogurt viable bacterial count of L.bulgaricus
(80.36×10-4 to 103.46×10-4) and S.thermophilus (20.40×104to 69.20×104) increases during
storage life at 4ºC. All the herbal yogurt show the good antioxidant activity than plain yogurt.
The highest antioxidant activity shown in green tea (75.56%to 78.22%) at different treatment
level (0.5%,1% and 1.5%) between 1- 7 days of storage. The MIC was recorded against 3
pathogens (E.coli, S.aureus and P.aeruginosa). The highest MIC was recorded for E.coli is for
Green tea and Cinnamon yogurt (T1Ci3, T3Ca3,) at dilution 10-3, for S.aureus , highest MIC was
recorded for T3Ca3, T1Ci3 at dilution 10-3, 10-4 μl/ml and for P.aeruginosa Green tea yogurts
show MIC at dilution 107μl/ml.
The product was analyzed for organoleptic attributes like flavour and taste, body and
texture, colour and appearance and overall acceptability. Cinnamon yogurt was most desirable
yogurt among the entire herbal yogurt.
Description
A Thesis on “Production and Quality Evaluation of Herbal Yogurt” submitted in the partial fulfillment of requirement for the award of the degree of Doctor of Philosophy in Dairy Microbiology by Keerti Yadav