Vol. 6, Issue 5 (2018)
Development and studies on sweet corn blend milk yogurt
Author(s): Geetha P, Arivazhagan R and Payel Dasgupta
Abstract: The market potential of total dairy based fermented product was estimated to be around Rs.5, 20,780 crores in 2011. Yoghurt is one of the important fermented products. It has numerous health benefits and it is widely consumed product in India. The sweet corn has excellent nutritive value. Cow milk (4.5%) & sweet corn milk mixture was taken at different combinations ratios (20:80, 40:60, 60:40, 80:20, 70:30 and 100:0). The blend of 30% sweet corn milk and 70% cow milk (4.5%) was used for the development of probiotic sweet corn blend milk yoghurt. The premix was fermented with 2% probiotic culture: Streptococcus thermophilus MTCC 1938 and Lactobacillus acidophilus MTCC 447 at 42oC for 4h. It was stored for 16 days under refrigerated condition. The product characteristics like pH, whey drainage, Syneresis, water holding capacity, total soluble solids and colour were measured during 16 days of storage studies. The statistical significance of different composition on properties was done by one way ANOVA (p < 0.05). All the parameters showed significance with respect to composition Based on all the results, the product had good physio-chemical characteristics.
Pages: 1716-1721 | 444 Views 132 Downloads
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How to cite this article:
Geetha P, Arivazhagan R, Payel Dasgupta. Development and studies on sweet corn blend milk yogurt. Int J Chem Stud 2018;6(5):1716-1721.
