Abstract
Mango soy fortified yoghurt (MSFY) samples were prepared by using blends of 78.3% milk containing 3% fat, 14.5% soymilk containing 8.2% total solids and 7.2% mango pulp containing 18% total solids. The physico-chemical, textural properties and yoghurt bacteria counts of MSFY were analyzed at an interval of 30 min during fermentation upto 270 min. The fermentation time had a positive effect on acidity but a negative effect on pH, total solids and sugars in MSFY. Quadratic model were well fitted into different physico-chemical properties of MSFY during fermentation. Textural profile data of MSFY during fermentation were: hardness (46.44 - 154.6 g), cohesiveness (0.4133 - 0.8137), adhesiveness (-2.57 to -59.77 g.s), springiness (1.037 - 1.416) and gumminess (26.22 - 93.80 g). The Streptococcus thermophilus counts increased from 1.3 × 108 to 1.75 × 109 cfu/ml and Lactobacillus bulgaricus from 0.9 × 108 to 1.17 × 109 cfu/ml. Specific growth rate of S. thermophilus is higher than that of L. bulgaricus during MSFY fermentation. Key words: Yoghurt, mango, soymilk, fermentation, texture, physico-chemical properties.
Highlights
Milk, for thousands of years, has been transformed through microbial fermentation into various food products with high nutritional value (Tamime and Robinson, 1999)
Addition of mango pulp adds a variety for consumer to select as they both add to the nutritional value of the yoghurt
All the physico-chemical, textural properties and yoghurt bacteria counts were analyzed at an interval of 30 min after the two cultures that is ST and LB had been allowed to grow for 270 min
Summary
For thousands of years, has been transformed through microbial fermentation into various food products with high nutritional value (Tamime and Robinson, 1999). Bonezar et al (2002) studied the effects of certain factors on the properties of ewe’s milk and observed that the overall properties of yoghurt, such as acidity level, the production of aroma compounds (diacetyl, aceteldehyde) as well as the nutritional value are important traits of the product. These aspects are influenced by the chemical composition of the milk base, processed conditions, the added flavors and the activity of starter culture during the incubation period. The effect of fermentation time on physico-chemical, textural and growth kinetics of yoghurt bacteria in Mango soy fortified yoghurt (MSFY) is discussed
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