Development of mango blend corn milk yoghurt
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Date
2019
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CCSHAU
Abstract
Present work was an effort in developing a new potentially probiotic food by blending the milk analogue of cereal origin i.e. corn and mango fruit pulp, with no added preservatives. Corn milk extrudate was mixed with full cream milk (in 60:40 ratio) and 0.2% pectin to produce corn milk yogurt which contributed the highest overall liking score. Two variants each of corn milk yogurt and milk yogurt were prepared with L. casei and L. delbrueckii alongwith Streptococcus thermophilus, by addition of sugar @ 12gm/100ml and mango pulp @ 25gm/100ml. Yogurt variants were stored at refrigeration temperature and analysed on weekly basis upto 3 weeks for evaluation of physicochemical properties. Regular increase in TTA was observed in all samples every week. At the end of three weeks TTA of CLCY (1.35) was found to be highest among samples. The pH, TSS and fat content showed a regular decline across samples during weekly estimation. The pH of CLCY (4.54), at the end of three weeks was significantly lower than all other treatments, while MLDY had the lowest TSS (14.83). Fat content was higher in milk yogurt variants. The protein content and WHC decreased significantly in the 1st week in all the variants, but increased thereafter. Among all the mango blend yogurt variants, CLCY was found to have the highest overall acceptability score of 7.48 at the end of storage period. No coliform, yeast and mold counts were observed till three weeks of storage. Probiotic count of 8 log10 CFU/ml, fulfil the minimum requirements of a probiotic food at the end of storage. Maximum antimicrobial activity of MLDY (9mm), CLDY (9mm) and CLCY (9mm) against food pathogen B. subtilis was observed. While there was no zone of inhibition against all the three pathogens B. subtilis, E. coli and S. aureus after one week of storage. All the yogurt variants were found to be resistant against amoxycillin, nalidixic acid and vancomycin at zero day of storage in the antibiotic susceptibility test of 32 antibiotics. The total cost of production for mango blend corn milk yogurt and milk yogurt was calculated and was found as Rs. 4.97 and Rs 6.65 respectively for per 100g of formulation. Plant-based or non-dairy milk alternative, corn milk yogurt could be of global interest in response to major trends in food consumption, such as lactose intolerance, vegetarianism, veganism and low-fat content foods. It can serve as an inexpensive alternative to poor economic group of developing countries and in places, where milk supply is insufficient.
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