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IJSTR >> Volume 7 - Issue 8, August 2018 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Storage Changes And Shelf Life Of Strawberry Set Yogurt Made By Milk Standardized Using Ultrafiltered Skim Milk Retentate

[Full Text]

 

AUTHOR(S)

Narayana Mudiyanselage Nayana Kumari Narayana, Vijay Kumar Gupta

 

KEYWORDS

acetaldehyde, retentate, textural attributes, ultrafiltration, water holding capacity

 

ABSTRACT

Strawberry set yogurt was manufactured by keeping milk solids level at 10.5% and fat at 1.5% in yogurt mix, by addition of calculated amount of 5 fold ultrafiltered cow skim milk retentate and cow milk cream, respectively. Strawberry pulp and sugar level was maintained at 6% and 8%, respectively. Physicochemical, physical, textural and microbiological quality of developed yogurt was investigated during storage at 41C against control yogurt made by milk standardized with skim milk powder. Significant (p<0.05) increase of acidity development and pH reduction was observed with advancing storage period, irrespective of the type of yogurt. Whey syneresis appeared only in control yogurt on 13th day of storage. Water holding capacity was significantly (p<0.05) higher in developed compared to control yogurt. Acetaldehyde concentration significantly (p<0.05) decreased with advancing storage period and was significantly (p<0.05) higher in developed yogurt throughout the storage. Values of textural attributes increased significantly (p<0.05) with increasing storage period irrespective of the type of yogurt and significantly (p<0.05) higher in developed yogurt. Lactic acid bacteria count decreased significantly (p<0.05) and yeast and moulds increased significantly (p<0.05) with advancing storage period in both yogurts. After 13th day of storage, overall acceptability of the developed yogurt decreased significantly (p<0.05) due to flavor and acidity related changes. Developed strawberry yogurt had 1.30 times more protein and 1.24 times less lactose compared to control. On the basis of increased yeast and mould count and sensory defects, shelf life of developed yogurt was observed to be 13 days at 41C.

 

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