Formulation of Value Enriched Probiotic Fruit Yoghurt

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. Introduction