Effect of different herbal infusions on texture of yoghurt on various storage periods

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dc.contributor.authorRaghunath, BV
dc.contributor.authorKumaresan, G
dc.contributor.authorElango, A
dc.contributor.authorSureshkumar, S
dc.contributor.authorChandrashekara, N
dc.contributor.authorTANUVAS
dc.date.accessioned2020-09-07T11:25:17Z
dc.date.available2020-09-07T11:25:17Z
dc.date.issued2020
dc.descriptionTNV_PIJ_2020_9(7)10-15en_US
dc.description.abstractYoghurt is a widely consumed functional food due to its good taste and nutritional properties. According to FAO/WHO (2003) standards, yoghurt is ‘the coagulated milk product obtained by lactic acid fermentation through the action of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus’ (Krasaekoopt et al., 2005). Herbal infusions like Aloe barbadensis collected from campus of Veterinary College and Research Institute, Namakkal. Anethum graveolens purchased from local markets of Kolar district, Karnataka. Costus igneus and Hibiscus Sabdariffa collected from Horticulture College, GKVK campus, Bangalore were employed in the study. On texture profile analysis significant (P˂0.05) increase in hardness, gumminess, chewiness was observed during entire storage period of 21 days in all the yoghurt, whereas the springiness and cohesiveness were found increased up to 14th day and then a gradual decrease on 21st day. A significant reduction in adhesiveness was observed during storage period. A reduction in hardness, gumminess and chewiness on zero day was noticed due to the addition of herbal extracts and a non significance (p>0.05) reduction was observed on storage period.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810150969
dc.keywordsHerbal, yoghurt, storage period, hardness, textureen_US
dc.language.isoenen_US
dc.pages10-15en_US
dc.relation.ispartofseries;7
dc.subjectVeterinary Scienceen_US
dc.titleEffect of different herbal infusions on texture of yoghurt on various storage periodsen_US
dc.title.alternativeThe Pharma Innovation Journalen_US
dc.typeArticleen_US
dc.volume9en_US
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