Process Standardization for the Manufacture of Mango flavoured steamed Sweetened Concentrated Yoghurt (Bhapadahi)

Abstract

The present investigation was carried out with the objective of developing a ‘value-added’ mango flavoured sweetened concentrated yogurt (SCY referred to in India as Bhapa dahi) based on chakka(an intermediate dairy product obtained by partial draining of whey from yogurt) and sweetened (partly skimmed) condensed milk (SCM). Bhapa dahi was prepared adopting the process standardized by Bhattacharya et al. [1]; the modifications being substituting plain condensed milk with SCM and increasing the steaming period. The process standardization involved (i) Selecting the thermophilic starter culture from amongst Y-170F, Yo-Flex and Y-480F, (ii) Choosing the best admixture of chakka and SCM from amongst three proportions (viz., 40:60, 45:55 and 50:50 w/w), and (iii) Selecting the optimum steaming treatment required to for a gelled fermented product. The rate of addition of mango pulp was kept constant at 18.0 % by weight of base mix (i.e. chakka plus SCM). The SCY samples were subjected to analysis for their proximate composition, texture profile and sensory quality. (iv) The standardized process for the manufacture of mango flavoured SCY involved use of Y-170F thermophilic yoghurt culture at the rate of 0.15 g/l of milk to obtain the curd; utilizing chakka plus SCM in the proportion of 1:1 (w/w) as the base mix and steaming (cooking) the blend of base mix plus mango pulp for a period of 15 min.