Abstract
Yoghurt is usually produced from cow milk which is unsuitable for vegetarian diet. Chemical preservative used for its preservation may have adverse effect on the lactic acid bacteria. This research was designed to evaluate the effect of ginger extract on the viability of lactic acid bacteria, physico-chemical property and sensory attributes of bio preserved functional yoghurt produced from dairy milk and soy milk during storage at refrigerated temperature. The result obtained showed that yoghurt produced from soy milk (5.67 – 7.52 CFU/ml) had higher lactic acid bacteria count than yoghurt from dairy milk (4.71 – 7.31 CFU/ml) throughout the period of storage. Ginger extract was more active against fungi in dairy yoghurt than (0 - 5.09 CFU/ml) soy yoghurt (0 – 5.29 CFU/ml). The pH was generally lower in dairy yoghurt (4.29 - 4.67) than soy yoghurt (4.69 – 5.14) while the titratable acidity was higher in dairy yoghurt (1.30 – 2-01%) than soy yoghurt (0.7 – 1.54%). Addition of ginger extract improved the texture and flavour of soy yoghurt. It is therefore suggested that functional yoghurt with good sensory attributes can be produced from soy milk and dairy milk using ginger extract as bio-preservative.
Highlights
Yogurt is one of the most widely distributed dairy products
Lactic acid bacteria count decreased in both dairy yoghurt and soy yoghurt with increase in ginger extract
Soy yoghurt support the growth of lactic acid bacteria more than dairy yoghurt during the period of storage
Summary
Yogurt is one of the most widely distributed dairy products It has a smooth texture, sour taste and pleasant flavor. It is obtained by inoculating dairy milk with Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus (Qureshi et al, 2011). Lactic acid bacteria produce organic acids which exerts a positive effect on food through their activities during fermentation by imparting desirable flavors and inhibiting a variety of food spoilage and pathogenic organisms (Fowoyo and Ogunbanwo, 2010; Okpara et al, 2014; Malomo et al, 2018). This study was carried out with a view to determining the effect of ginger extract on the viability of lactic acid bacteria, safety and consumer perception of dairy and soy yoghurt preserved with ginger extract and to advance the use of soy milk in the production of yoghurt
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
