Formulation of Value Enriched Yoghurt with Soy Milk and Mango Pulp

Jayalalitha V,Elango A,Balasundaram B,Manoharan Ap

doi:10.4172/2155-9600.1000427

Abstract

The objectives of the study were aimed to develop novel value enriched yoghurt with soy milk and mango pulp. In the first stage, soy milk inclusion in yoghurt were tried at 0, 10, 20 and 30 percent and optimized that upto 30% can be included to improve the protein value of yoghurt without affecting the other physico-chemical and sensory quality of the yoghurt. In the second stage, the level and method of mango pulp addition was optimized. Mango pulp @ 5,10 and 15% was incorporated at the time of inoculation and after setting up of the yoghurt. It is concluded that 15% of mango pulp could be added after setting up of the yoghurt and stirred type of value enriched yoghurt could be manufactured. There were significant changes in protein and total solids content in control yoghurt and value enriched yoghurt. Highest values for protein and SNF of yoghurt with 30% soy milk and 15% mango pulp were 7.12 and 14.31% respectively. Dried mango pulp addition was tried to incorporate at the time of culture inoculation. Physico-chemical and sensory evaluation of dried mango incorporated yoghurt revealed that it cannot be stored beyond 5 days at refrigeration temperature due to high acidity, syneresis, flavor and overall acceptability.

Highlights

Yoghurt is a product obtained by the lactic fermentation of whole, skimmed or standardized milk by action of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and can be accompanied by other lactic bacteria which, for their part, contribute to the characteristics of the final product [1]
Soy milk incorporation increases the percentage of protein content with level of inclusion of yoghurt and mango pulp
The value enriched yoghurt could be manufactured with 30% soy milk and 15% mango pulp

Summary

Introduction

Yoghurt is a product obtained by the lactic fermentation of whole, skimmed or standardized milk by action of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and can be accompanied by other lactic bacteria which, for their part, contribute to the characteristics of the final product [1]. Yoghurt is a product obtained by the lactic fermentation of whole, skimmed or standardized milk by action of Lactobacillus delbrueckii ssp. Yoghurt can be enriched with milk powder, proteins, vitamins, minerals or fruits. Soy milk is richer in protein that is up to 40%. In addition to the high protein in soy milk, it contains a considerable amount of isoflavone compounds which have been known as a natural substance to replenish the female hormone oestrogen in order to relieve the menopausal symptoms. Soy milk can be incorporated in to yoghurt due to their reduced level of cholesterol and saturated fat (Table 1). With the advent of health foods, there has been an increasing trend to fortify the milk product with fruits [2] (Table 2). Use of fruits in the preparation of value added dairy products is inevitable

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Conclusion