TAILIEUCHUNG - Formulation of value enriched probiotic fruit yoghurt

This study aimed at standardization of plain and probiotic fruit yoghurt by blending with fruits such as banana, papaya, sapota at a ratio of 5%, 10% and 15%. Among the different fruits used banana, sapota incorporated fruit pulp secured higher sensory scores whereas papaya Plain probiotic yoghurt was prepared using three different probiotic cultures such as Lactobacillus plantarum NCDC 25, Lactobacillus casei NCDC 298, Lactobacillus rhamnosus, NCDC 19 along with yoghurt culture. Based on the sensory evaluation probiotic yoghurt prepared using Lactobacillus casei along with yoghurt culture was found to be highly acceptable. Similarly probiotic fruit yoghurt using Lactobacillus casei was prepared using the fruits such as banana and sapota @ 5%, 10% and 15% and stored at refrigeration condition for 14 days to study the physico-chemical and organoleptic changes over storage period. | 2018 7 3 1440-1450 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 03 2018 Journal homepage http Original Research Article https Formulation of Value Enriched Probiotic Fruit Yoghurt V. Meenakshi Suganya and T. Umamaheswari Community Science College and Research Institute Madurai Tamil Nadu Agricultural University Tamil Nadu India Corresponding author ABSTRACT Keywords Probiotics Syneresis Fruit yoghurt Article Info Accepted 12 February 2018 Available Online 10 March 2018 This study aimed at standardization of plain and probiotic fruit yoghurt by blending with fruits such as banana papaya sapota at a ratio of 5 10 and 15 . Among the different fruits used banana sapota incorporated fruit pulp secured higher sensory scores whereas papaya Plain probiotic yoghurt was prepared using three different probiotic cultures such as Lactobacillus plantarum NCDC 25 Lactobacillus casei NCDC 298 Lactobacillus rhamnosus NCDC 19 along with yoghurt culture. Based on the sensory evaluation probiotic yoghurt prepared using Lactobacillus casei along with yoghurt culture was found to be highly acceptable. Similarly probiotic fruit yoghurt using Lactobacillus casei was prepared using the fruits such as banana and sapota @ 5 10 and 15 and stored at refrigeration condition for 14 days to study the physico-chemical and organoleptic changes over storage period. Probiotic yoghurt with 10 fruit pulp had secured highest value for sensory score. Acceptable level of acidity was maintained after 14 days of storage in banana than control sample . Probiotic banana yoghurt had maximum -probiotic count 21 x108 than other samples at the end of 14 days of storage. Introduction Yoghurt is a product obtained by the lactic fermentation of whole skimmed or standardized milk by action of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus .

• Nông nghiệp
• Fruit yoghurt
• Value enriched probiotic fruit yoghurt
• Yoghurt culture
• Fruits such as banana
• Lactobacillus plantarum NCDC 25
• Lactobacillus brevis
• Synbiotic drinkable fruit based yoghurt
• Nutritional balance is increasing
• Symbiotic yoghurt
• Lactobacillus brevis as probiotics
• Toned milk
• Vitamin D
• Polyphenolic extract
• Vitamin D stability in yoghurt
• Ethanolic goji berry
• Red dragon fruit
• Freeze dried
• Lactobacillus delbrueckii subsp
• Streptococcus thermophilus
• Dehydrated yogurt
• fermented milks
• Fermentation process
• Homogenisation
• Heat treatment
• Fruit handling
• mixing units