Effect of different condiments and salt concentration on physico-chemical, microbiological and sensory properties of yoghurt spread


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Authors

  • TRISHNA BORPUZARI COLLEGE OF VETERINARY SCIENCE ASSAM AGRICULTURAL UNIVERSITY KHANAPARA CAMPUS, GUWAHATI - 781022 ASSAM
  • MASUK RAQUIB COLLEGE OF VETERINARY SCIENCE ASSAM AGRICULTURAL UNIVERSITY KHANAPARA CAMPUS, GUWAHATI - 781022 ASSAM
  • ARUP KR SHARMA COLLEGE OF VETERINARY SCIENCE ASSAM AGRICULTURAL UNIVERSITY KHANAPARA CAMPUS, GUWAHATI - 781022 ASSAM

Abstract

An investigation was carried out to determine the effects of various condiments (mint, curry leaves and
green chilli @ 2.50% paste) and salt concentrations (1.00%, 1.25%, 1.50% and 2.00%) on proximate,
microbiological and sensory attributes of yoghurt spread. Yoghurt was prepared with NCDC 263 culture.
Significant differences were observed between the condiments used in respect of total solids (TS) (P<0.001),
moisture (P<0.001), protein (P<0.01) and fat (P<0.05) of the product. Salt concentrations, however, had
a significant difference only on ash content (P<0.001). The average pH and titratable acidity (TA) of
yoghurt spread were 4.80 and 0.411% lactic acid (LA), respectively. The total aerobic count of the samples
proportionately decreases with increase in salt concentration. Tucky’s HSD test showed significant impact of
interaction between the condiments and salt concentration with respect to all sensory parameters. Superior
overall ratings for yoghurt spreads containing Curry Leaves with 1.50% salt concentration is reported

Author Biographies

  • TRISHNA BORPUZARI, COLLEGE OF VETERINARY SCIENCE ASSAM AGRICULTURAL UNIVERSITY KHANAPARA CAMPUS, GUWAHATI - 781022 ASSAM

    PROFESSOR

    DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY

  • MASUK RAQUIB, COLLEGE OF VETERINARY SCIENCE ASSAM AGRICULTURAL UNIVERSITY KHANAPARA CAMPUS, GUWAHATI - 781022 ASSAM

    ASSISTANT PROFESSOR

    DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY

  • ARUP KR SHARMA, COLLEGE OF VETERINARY SCIENCE ASSAM AGRICULTURAL UNIVERSITY KHANAPARA CAMPUS, GUWAHATI - 781022 ASSAM

    PROFESSOR

    DEPARTMENT OF LIVESTOCK PRODUCTION & MANAGEMENT

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Submitted

10-03-2017

Published

11-09-2017

How to Cite

Effect of different condiments and salt concentration on physico-chemical, microbiological and sensory properties of yoghurt spread. (2017). Indian Journal of Animal Production and Management, 32(3-4). https://epubs.icar.org.in/index.php/IJAPM/article/view/68598