Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture

Abstract

SummaryThe effect of yoghurt bacteria and probiotic culture on the textural characteristics of mango soy fortified probiotic yoghurt (MSFPY) is studied. The TA‐XT2 Texture Analyser was used to measure the textural characteristics of MSFPY prepared from blends containing varying proportions of yoghurt bacteria [Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)] and probiotic culture [Bifidobacterium bifidus (BB), Lactobacillus acidophilus(LA)]. MSFPY samples were prepared by using blends of 78.3% toned milk, 14.5% soy milk and 7.2% mango pulp. Texture profile data were used to develop regression models for dependent variables – hardness, cohesiveness, adhesiveness, springiness and gumminess. The optimisation of culture addition was done by comparing the yoghurt with the MSFY as control sample (ST and LB at 2%, 1:1) The mean optimum culture addition rate of –1.43 (0.79%) ST, –1.51 (0.75%) LB, –1.43 (0.79%) BB and –1.10 (0.95%) LA is recommended for yielding an acceptable and good quality of MSFPY.