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DEVELOPMENT OF SYMBIOTIC YOGHURT FOR ELDERLY PEOPLE

KrishiKosh

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Title DEVELOPMENT OF SYMBIOTIC YOGHURT FOR ELDERLY PEOPLE
 
Creator SHIREESHA, B
 
Contributor SHOBHA, S
 
Subject biological phenomena, bacteria, yoghurt, productivity, animal husbandry, sampling, acidity, milk products, economic systems, diseases
YOGHURT, ELDERLY PEOPLE
 
Description Yoghurt is a product which is obtained from a biological type of food
preservation (fermentation), or more precisely, from the spontaneous or controlled
acidification of milk. The product’s acidification happens when lactose, milk’s sugar, is
separated into two simpler components, glucose and galactose, with the production of
lactic acid. This quality makes the product more suitable for anyone who suffers from
milk intolerance, which is caused by the lack of an enzyme called lactase. The
fermenting process is triggered by lactic cultures belonging to two main bacterial groups
: Lactobacillus bulgaricus and Streptococcus thermophilus. Yoghurt is an excellent
source of calcium and protein.
The product was developed with both probiotic and prebiotic incorporation. The
probiotics used were Lactobacillus bulgaricus and Streptococcus thermophilus as live
starter cultures and the prebiotic was Fructo – oligosaccharide. In addition to this sweet
potato was also added for the stabilization of yoghurt. Thus the study was conducted to
develop a symbiotic yoghurt incorporating sweet potato, to know its consumer
acceptability, to determine the shelf life, to evaluate the physico chemical and
nutritional parameters of product.
In the research work product was formulated and standardised with live
probiotics and prebiotic combinaion. The product formulations were done in three
combinations with different proportions of ingredients. As T1, T2 and T3, the
proportions prepared were as T1( Plain yoghurt + sweet potato), T2 ( Plain Yoghurt +
FOS + sweet potato ), T3 (Live Active Culture 3% + sweet potato). So the double toned
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milk was used for the development of low fat yoghurt. The milk was pasteurized,
homogenized and stabilized with boiled and mashed sweet potato, divided into three
samples with different formulations. The respective formulations were made and kept in
an incubator for 3 hours, at 41 – 420C and immediately transferred to refrigerator, stored
at 40C for further analysis.
All the three formulations were subjected to evaluation for physico chemical and
nutritional analysis and the results showed that only slight variation in total solids,
solids non fat, specific gravity and titratable acidity as the product was formulated with
double toned milk (Low fat Yoghurt). In the nutritional parameters Protein and fat
showed difference in T3 sample (Live active culture) compared to T1 and T2. The
parameters such as CHO, Calcium, Phosphorous, Dietary fibre were almost same in all
three samples. In pH there was a difference in T3 sample maintained the optimum pH
until the end storage period of 21 days but not T1 and T2 samples in which the pH
decreased.
Microbial analysis was done to know the shelf life of product. The microbial
count estimation were done for bacteria, yeast and mould count for twice keeping the
product for 21 days of storage life. On 1st day of experiment there was no bacteria, yeast
and mould were not observed in T3 sample but in T1 and T2 the presence of microbes
were observed. After 21 days of storage there was a variation in T3 sample observed the
microbial count was 105 CFU/g of product. But in T1 and T2 samples the count was
considerably more.
The results from sensory analysis showed that there was a difference in colour
attribute T1 sample was more attractive than T2 and T3. In flavor T3 scored higher
compared to T1 and T2 due to the live active culture incorporated in 1:1 ratio. In
appearance T2 scored more than T1 and T3. In texture and acceptability T3 sample was
the best accepted by consumers. The product T3 sample yoghurt was the best suited
with correct proportion of ingredients, 30% sweet potato was suited for good quality
product development.
The Yoghurt prepared out of probiotic - live active starter culture, prebiotic –
Fructo - oligosaccharide, with 30% sweet potato was the best accepted product and
beneficial to health in treating the digestive disorders for all age groups especially to
elderly as they are more prone to Gastro intestinal problems.
 
Date 2016-06-07T12:16:03Z
2016-06-07T12:16:03Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66919
 
Language en
 
Relation ;D9238
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY