PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF FUNCTIONAL YOGHURT
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Date
2022
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401
Abstract
Yoghurt is one of the most popular dairy products in the world. Hence, to meet the some of the essential nutrients, an attempt has been made to utilize the functional ingredients like kiwi fruit juice, WPC and FOS. The functional yoghurt was prepared by adding 5, 10, 15 per cent levels of kiwi fruit juice in which 10 per cent level product showed maximum acceptance score of 8.45. Further addition of WPC (2, 4 and 6 per cent), yoghurt with 4 per cent WPC secured maximum overall acceptability score of 8.60 and 6.02 per cent protein. The sugar is completely replaced by FOS at 10 per cent level resulted in higher sensory score of 8.62 and 2.82 per cent protein. The functional yoghurt showed good physico-chemical attributes such as viscosity of 38.20 cP, water activity of 0.68, fat of 3.60 per cent, protein of 5.25 per cent. Vitamin C content of 11.67 per cent mg and the fibre content of 2.49 per cent was recorded. The storage studies for functional yoghurt revealed that the product can be stored up to 20 days at refrigeration temperature (7±1°C) whereas control can be stored for 16 days. The developed product recorded 1.19 per cent acidity and 0.23 per cent FFA on 20th day. The coliform count found nil and yeast and mold count was 1.82 cfu/g on 20th day of storage were well within the limits.