Development and Quality Evaluation of a Probiotic Sweetened Yoghurt by Incorporating Carrot (Daucus Carota Subsp Sativus)

Development and Quality Evaluation of  a  Probiotic Sweetened Yoghurt by Incorporating Carrot (Daucus Carota Subsp Sativus)

VARUN  S PRAKASH,  DR LIGIMOL JAMES AND FRANJO THOMAS

DEPARTMENT OF DAIRY SCIENCE AND TECHNOLOGY, VKIDFT, MANNUTHY, THRISSUR

 Abstract

Yoghurt is one of the most popular fermented milk product gaining worldwide importance in current scenario due to its ability to reduce lifestyle diseases. Being itself a highly nutritious product, an effort was made to fortify yoghurt prepared from homogenized toned cow milk with carrot to furthe r improve its nutrients and health promoting effects. Initially, the preliminary trials were conducted to standardize sugar at 15% from 5, 10,15and 20% sugar added samples at a constant inoculation(1%) and inoculum was standarised at 1% from 1,2,3and 5% yoghurt culture added samples at constant sugar(15%) by one-factor-at-a time method. The processing steps included boiling of toned homogenized cow milk (3% Fat,8.5% Snf) followed by keeping it simmered for 5 mins after addition of 15% sugar. Then,carrots (14%) and nuts (2%) were added, grinded thoroughly by a mixer and filtered, followed by addition of 1% yoghurt culture and incubation. The quality (78.76% people liked) evaluated on the basis of composition, organoleptic and physiochemical properties revealed the proximate composition of the optimized product: Ash:0.695%, Acidity:0.74%LA, pH@25.6°c:4.23, Fat:4.6%, Protein:3.4%, Microbial count:10 6 dilution:3×10 6 cfu/ml,Total solids:24.56%, Moisture:75.44% and Total sucrose:18%, shelf life:15days. Thus, the most acceptable carrot based yoghurt is made by using “toned and homogenised cow milk,15% sugar and inoculums (yoghurt culture) @1% and incubated at 37°C for 14 hrs”giving a yield of 126.6% at a cost of Rs 200/litre of milk used.

Keywords: Yoghurt, Carrot, Cow milk, Inoculum