Formulation of novel value enriched yoghurt and its quality evaluation

Abstract

Abstract

The objective of the study was aimed to develop value added yoghurt with soy milk and mango pulp. At the first stage, level of soy milk inclusion in yoghurt has been optimized using 10, 20 and 30 per cent of soy milk.  Based on the results of sensory evaluation and protein value, it is found that soy milk can be added up to the 30%  in value enriched yoghurt production. In the second stage, addition of pasteurized mango pulp @ 5 , 10 and 15% level was tried in to the 30% soy milk yoghurt. Based on the sensory scores and physico chemical properties, 15% mango pulp was optimized to produce the value enriched yoghurt. There were significant changes (P<0.05) in protein and total solids content in 30% soy milk yoghurt when compared with control  yoghurt. Highest values for protein and total solids of yoghurt with 30% soy milk and 15 % mango pulp were 7.0 and 16.6% respectively.  An increase in lactose and total solids was observed when there was increase in mango pulp addition. The microbial quality evaluation was done in the random samples of valued enriched yoghurt  and it is found that there is absence of coliform count and 1.477 (log 10) cfu/ml of yeast mould count. Based on the keeping quality study, the developed yoghurt could be stored for 15 days at refrigeration temperature.