DEVELOPMENT OF FUNCTIONAL YOGHURT DRINK
| dc.contributor.advisor | H. M. JAYAPRAKASHA | |
| dc.contributor.author | NANDINI V. | |
| dc.date.accessioned | 2023-12-14T11:37:51Z | |
| dc.date.available | 2023-12-14T11:37:51Z | |
| dc.date.issued | 2021-02-01 | |
| dc.description.abstract | An attempt has been made in the present research to develop functional yoghurt drink utilizing various functional ingredients like African bitter leaf, WPC, honey and date syrup which increases the therapeutic value of product so can be used as immune boosting drink, food for diabetic and dietetic consumers. The functional yoghurt drink was prepared by adding 5, 6, 7 per cent levels of African bitter leaf extract in which 5 per cent level product showed maximum acceptance score of 7.86. Addition of WPC (3, 4 and 5 per cent), yoghurt drink with 4 per cent WPC secured maximum overall acceptability score of 8.63. The sugar is completely replaced by honey and date syrup (1:1) at 10, 15 and 20 per cent levels among which product with 15 per cent level resulted in higher sensory score of 8.96. The functional yoghurt drink exhibited physico-chemical attributes such as viscosity of 29.20 cP, specific gravity of 0.97, water activity of 0.80, fat of 3.30 per cent, protein content of 5.45 per cent and sugar content of 9.30 per cent. The ash content was 1.23 per cent, total solids content of 21.0 per cent. The storage studies conducted indicated that the product was stable upto 2 days at ambient temperature (27±1 °C) where as it was highly stable upto 12 days at refrigeration temperature (7±1 °C) in the polypropylene cups, glass bottles which showed good sensory, microbiological quality within the prescribed limits of FSSAI (2015). The cost of production of functional yoghurt drink is 16.17 Rs/100ml which is economical when compared to existing market sample there by it can be reached to all groups of corner to ensure its therapeutic benefits | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810202993 | |
| dc.language.iso | English | |
| dc.pages | 139 | |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR | |
| dc.sub | Dairy Technology | |
| dc.theme | Dairy Technology | |
| dc.these.type | M.Tech. | |
| dc.title | DEVELOPMENT OF FUNCTIONAL YOGHURT DRINK | |
| dc.type | Thesis |