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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 1440-1450
DOI: https://doi.org/10.20546/ijcmas.2018.703.172


Formulation of Value Enriched Probiotic Fruit Yoghurt
V. Meenakshi*, Suganya and T. Umamaheswari
Community Science College and Research Institute, Madurai, Tamil Nadu Agricultural University, Tamil Nadu, India
*Corresponding author
Abstract:

This study aimed at standardization of plain and probiotic fruit yoghurt by blending with fruits such as banana, papaya, sapota at a ratio of 5%, 10% and 15%. Among the different fruits used banana, sapota incorporated fruit pulp secured higher sensory scores whereas papaya Plain probiotic yoghurt was prepared using three different probiotic cultures such as Lactobacillus plantarum NCDC 25, Lactobacillus casei NCDC 298, Lactobacillus rhamnosus, NCDC 19 along with yoghurt culture. Based on the sensory evaluation probiotic yoghurt prepared using Lactobacillus casei along with yoghurt culture was found to be highly acceptable.Similarly probiotic fruit yoghurt using Lactobacillus casei was prepared using the fruits such as banana and sapota @ 5%, 10% and 15% and stored at refrigeration condition for 14 days to study the physico-chemical and organoleptic changes over storage period. Probiotic yoghurt with 10% fruit pulp had secured highest value for sensory score. Acceptable level of acidity was maintained after 14 days of storage in banana (0.93 %) than control sample (1.30%). Probiotic banana yoghurt had maximum - probiotic count 21 x108 than other samples at the end of 14 days of storage.


Keywords: Probiotics, Syneresis, Fruit yoghurt
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How to cite this article:

Meenakshi, V., Suganya and Umamaheswari, T. 2018. Formulation of Value Enriched Probiotic Fruit Yoghurt.Int.J.Curr.Microbiol.App.Sci. 7(3): 1440-1450. doi: https://doi.org/10.20546/ijcmas.2018.703.172