Development of Symbiotic Yoghurt

Abstract

The product was developed with both probiotic and Prebiotic incorporation. The probiotics used were Lactobacillus Bulgaricus and Sreptococcus 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. So the study was conducted to develop a symbiotic yoghurt incorporating sweet potato, to know the 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 prebioic combinaion. The product formulations were done in three combinations with different proportions of ingredients. As T1, T2 and T3, the proportions prepared as T1( Plain yoghurt ), T2 ( Plain Yoghurt + FOS ), T3 (Live Active Culture 3%). So the double tonned milk was used for the development of low fat yoghurt. The milk was pasteurized, homogenised and stabilized with boiled and mashed sweet potato divided into three samples with different formulations. The respective formulations are made and kept in incubator for 3 hours, at 41 – 42C and immediately transferred to refrigerator, stored at 4C for further analysis. All the three formulations were subjected to evaluation for Physico chemical and nutritional analysis. 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. 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 high compared to T1 and T2 as the live active culture incorpaorated in 1:1 ratio. In appearance T2 scored more thanT1 and T3. In texture and acceptability T3 sample was the best accepted from 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.