Utilization of lemongrass distillate in the preparation of yoghurt

Abstract

Lemongrass (Cymbopogon flexuosus), a tropical grass, possesses aromatic leaves whose extract can be used as flavouring material in fermented products. Yoghurt is similar to dahi in its physical appearance; it possesses excellent nutritional and therapeutic properties. In this project, natural lemongrass flavor was used in yoghurt preparation. Flavour from fresh lemongrass leaves was extracted by steam distillation and used in yoghurt @ 1, 2, 3 and 4% levels. Out of these two per cent level of addition was found to be optimum. The composition of yoghurt was: fat 3.42-3.47 %, protein 3.40-3.43 %, lactose 4.65-4.70 %, ash 0.80-0.83 %, sucrose 7.95-8.03 % and total solids 20.34-20.46 %. By lemon grass distillate incorporation, there was no significant change in pH and acidity (% L.A.) of yoghurt samples, which ranged from 4.26-4.30 and 0.84-0.86%, respectively. Firmness (N) of yoghurt as determined by Texture Analyzer varied from 0.912 -1.227 N and consistency of yoghurt varied from 1.725-2.249 N.sec. Shelf life of yoghurt was not affected by incorporation of lemon grass distillate and was observed to be 11 days at 5 0 C. The developed technology can be employed for large scale production of yoghurt incorporating lemongrass distillate.