Year: 2016 | Month: December | Volume 6 | Issue 2
Development of Yoghurt with Bioactive Molecules
Abstract:
Bioactive yoghurt 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 yoghurt. The optimized process parameters were Incubation time, Incubation temperature 4 hours (43°C), Total Solids (23 %), Aloe vera (1%) and (2%) Starter cultures (L.lactis : L.acidophilus). Quality parameters such as hardness, firmness, cohesiveness, consistency and the index of viscosity of bioactive yoghurt were found to be 10.5 g, 69.97 g, -17.29 g, 366.29 g mm, -5.89 g mm, respectively. pH and the titratable acidity were found to be 4.59 and 0.96 %, respectively. The microbial analysis revealed that the bioactive yoghurt had a shelf life of 12 days under refrigerated condition (8±2˚C) with overall acceptability score of 7.
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