Physicochemical and textural properties of yogurt fortified with psyllium ( Plantago ovate ) husk

Abstract

This study was undertaken to determine the amount of psyllium husk that could be incorporated into yogurt without affecting quality and acceptability of yogurt. Control yogurt, T0 (with no added psyllium husk), yogurt fortified with 0.1% (T1), 0.3% (T2), 0.5% (T3), and 0.7% (T4) were prepared. Sensory evaluation results revealed that yogurt (T3) fortified with 0.5% psyllium husk scored highest overall acceptability (3.85 ± 0.09). However, physicochemical properties and total bacterial count of T3 were comparable with T1, T2, and T4. Therefore, 0.5% of psyllium husk was recommended for the development of fiber-fortified yogurt. The results of the storage studies indicated the significant (p < .05) decrease in pH and titratable acidity with the days of storage under refrigerated conditions (0–3 °C). Overall acceptability was also found to decrease significantly (p < .05) with increase in days of storage under refrigerated conditions. Practical applications Yogurt has a power-boosting protein and bone-building calcium. Yogurt usually contains good-for-you bacteria (probiotics) thus providing several health benefits. The addition of fiber would, however, make it even healthier. High fiber diet confers several health benefits including the alleviation of the risk of heart disease by lowering cholesterol, improving glucose control, maintaining a healthy gastrointestinal gut by promoting the growth of probiotic, or healthy bacteria in the intestinal tract. Adding high fiber yogurt to the diet can be a good way to help increase your intake and dose of fiber gap. Besides, the addition of fiber to yogurt may support the growth of probiotics present in yogurt thus increasing its health benefits.