Abstract
In this research, we improve the quality parameter of prepared yogurt using different levels (5%, 10%, and 15%) of strawberry juice. We investigated different organoleptic, chemical and microbiological quality characteristics. We found that plain yogurt is clearly better than 15% strawberry juice yogurt while 5% strawberry juice yogurt is almost as like as the plain yogurt. Acceptance of 10% strawberry juice yogurt is between 5% and 15%. We note that the organoleptic characteristics decrease with the addition of strawberry juice level. Analyzed chemical composition showed that strawberry juice incorporation increases the moisture content and acidity from 0% to 15% as strawberry juice contains higher moisture content (90.329%) and acidity (1%) than collected milk which contains 87.15% moisture content and 0.19% acidity. On the other hand, ash and fat content decreases as strawberry juice contains low ash (0.311%) and fat (1.64%) content than collected milk which contains 0.74% ash and 4.36% fat. Thus, nutritional quality decreases with the addition of strawberry juice. After performing the microbiological tests, it was recommended to consume the samples before the 5th day. We also found that various types of microbial (TPC, TCC, TFC) counts decline due to the high acidity of strawberry juice.
Highlights
We found that plain yogurt is clearly better than 15% strawberry juice yogurt while 5% strawberry juice yogurt is almost as like as the plain yogurt
Nutritional quality decreases with the addition of strawberry juice
After performing the microbiological tests, it was recommended to consume the samples before the 5th day because after investigating in 5th day the number of coliform bacteria 1.2 × 105 was found in 15% strawberry yogurt which was not in the normal range
Summary
Though yogurt is a nutritious food, we need to improve the nutritional quality of it because nutritional related problems are prevalent all over the world and there is always seen a shortage of food because of the increasing population. For this reason, eating a small amount of food and getting a high amount of energy is the best way to solve this problem. To complete this experiment, we need to find a nutritious source to improve the nutritional quality of yogurt
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