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Development of yogurt with bioactive molecules

DOI: 10.18805/ajdfr.v35i4.6626    | Article Id: DR-1023 | Page : 283-287
Citation :- Development of yogurt with bioactive molecules .Asian Journal of Dairy and Food Research.2016.(35):283-287

J. Deepa*1, P. Rajkumar2 and P. Preetha3

deepakdadv@gmail.com
Address :

Department of Food Technology, Sri Shakthi Institute of Engineering & Technology, Coimbatore - 641 062, India.

Submitted Date : 28-05-2015
Accepted Date : 23-11-2016

Abstract

Bioactive yogurt an innovative functional dairy food refers to the incorporation of bioactive components from aloe vera to promote better health. The process parameters like incubation temperature, percentage of (total solids, starter culture and bioactive component) were optimized based on the incubation time and quality of the developed bioactive yogurt. The optimized process parameters were 4 hours Incubation time, 43°C Incubation temperature, 23 % Total Solids, 1 % Aloe vera and   2 % Starter cultures (L.lactis : L.acidophilus). The quality parameters such as hardness, firmness, cohesiveness, consistency and the index of viscosity of bioactive yogurt were found to be 10.5 g, 69.97 g, -17.29 g, 366.29 g mm, -5.89 g mm respectively. The pH and the titratable acidity were found to be 4.59 and 0.96, respectively. The microbial analysis revealed that the bioactive yogurt had a shelf life of 12 days under refrigerated condition with overall acceptability of 7. 
 

Keywords

Bioactive Incubation Starter culture Yogurt.

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