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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(10): 179-186
DOI: https://doi.org/10.20546/ijcmas.2019.810.018


Process Standardization and Quality Evaluation of Yogurt Fortified With Noni Juice
H. W. Deshpande1, S. D. Katke1* and A. S. Kulkarni2
1Dept. of Food Microbiology & Safety, College of Food Technology, VNMKV, Parbhani, India
2Dept. of Food Processing Technology, A D Patel Institute of Technology, New V.V. Nagar,  Anand, Gujarat, India
*Corresponding author
Abstract:

The present study was planned to investigate the possibility of noni juice incorporation in yogurt prepared with artificial sweeteners and to observe its effects on physico-chemical, sensorial and microbiological quality. Yogurt was prepared by standardized method with 3 per cent inoculum and fermented at 45oC temperature with different concentration of Noni juice (viz. 3, 6 and 9 per cent). The results revealed that increase in addition of Noni juice linearly increased the setting time, acidity and synergies of the product while pH and TSS decreased. Proximate analysis showed that moisture content increased with increasing concentration of noni juice while fat, protein, carbohydrates and ash contents were not significantly affected. It was concluded that yogurts prepared from cow milk with addition of 3 per cent noni juice found to be more acceptable than other treatments. Moreover, noni juice incorporated also resulted in better microbiological quality of yogurt.


Keywords: Yogurt fortification, Noni juice, Lactobacillus bulgaricus, Streptococcus thermophilus
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How to cite this article:

Deshpande, H. W., S. D. Katke and Kulkarni, A. S. 2019. Process Standardization and Quality Evaluation of Yogurt Fortified With Noni Juice.Int.J.Curr.Microbiol.App.Sci. 8(10): 179-186. doi: https://doi.org/10.20546/ijcmas.2019.810.018