YOGHURT DEVELOPMENT FROM NON-DAIRY PLANT SOURCES
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Date
2018
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AAU, Jorhat
Abstract
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.