Vol. 6, Issue 5 (2018)
Studies on physico-chemical and microbiological attributes for development of soy blended herbal frozen yoghurt
Author(s): Akhilesh, DK Thompkinson, Binod Kumar Bharti, Shiv Bhushan Singh, Chandra Shekhar Mourya and Keerti Singh Yadav
Abstract: Yoghurt is popular cultured dairy product in most countries. It is healthy and delicious food due to its high nutritive and therapeutic value. Yogurt also provides amount of growth factors and minerals which includes vitamin B1, vitamin B2 and vitamin B12 along with Ca, P, Mg, folic acid and niacin. Soy milk provides all essential amino acids in the amount needed for human health. Cinnamon as a supplement has effects on health and disease is loaded with powerful antioxidants such as poly phenols. The present investigation was conducted for development of acceptable soy blended herbal frozen yoghurt prepared from admixture of soy and buffalo milk in the ratio of 50:50, 60:40 and 40:60. To this preparation cinnamon was added as herbal additive at two different level of 0.05 and 0.08 percent and orange pulp was added to each preparation at 10 and 15 percent level. The data was collected and statistically analysed it was found that the among all the treatments T7 (60:40:0.05:15) scored higher in overall acceptability and was considered as optimized product. The physico-chemical analysis revealed that the optimized product had fat (4.82%), protein (5.29%), carbohydrate (15.71%), ash (1.03%), T.S. (26.85%), moisture (73.14%) and acidity (0.74) and microbiological analysis revealed that the optimized product had SPC(×103cfu/ml) 15.47 and coliform had nil.
Pages: 158-163 | 635 Views 60 Downloads
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How to cite this article:
Akhilesh, DK Thompkinson, Binod Kumar Bharti, Shiv Bhushan Singh, Chandra Shekhar Mourya, Keerti Singh Yadav. Studies on physico-chemical and microbiological attributes for development of soy blended herbal frozen yoghurt. Int J Chem Stud 2018;6(5):158-163.
