National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
1Department of Agricultural Microbiology, Imayam Institute of Agriculture and Technology, Thuraiyur, India
2Imayam Institute of Agriculture and Technology, Thuraiyur, India
This study was carried out to investigate microbial fermentation and yogurt production with special emphasis on lactic acid bacteria (LAB) and vegetable juice fortification. Yogurt samples were collected from different sources and analyzed for total microbial load using standard plate count methods. LAB were isolated and purified on MRS agar, and characterized using cultural, morphological, and biochemical techniques. Further, carrot and beetroot juices at varying concentrations (0.1%, 1%, 2%, and 5%) were incorporated into yogurt to evaluate their effect on physicochemical and sensory properties. Results showed that both Vijay curd (C1)(2.6 × 10? cfu/mL) and Hostel curd (C2)(5.3 × 10? cfu/mL) contained abundant LAB populations. Carrot juice fortification caused a gradual decrease in pH from 6.0 to 3.0, with increasing firmness, pale orange coloration, and stronger acidic odour. Beetroot juice addition led to a more pronounced drop in pH (1–3), accompanied by creamy to reddish-pink coloration and stronger flavour development. In both treatments, shelf life remained constant at 3 days, and replication trials showed reproducibility of results. Overall, 20% juice fortification was found to provide the best balance between flavour, acidity, colour, and texture. Between the two replications, C1 performed better than C2 in both carrot and beetroot yogurt samples, showing stronger flavour, lower pH, and improved overall fermentation quality. The findings highlight the potential of using LAB fermentation along with natural vegetable fortification to develop functional yogurts with enhanced nutritional and sensory attributes.
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