Physicochemical, Sensory and Microbial Assessment of Newly Formulated and Fortified Yogurt

Abstract

Yogurt is an ideal source of gut microbes. Newly formulated six yogurt samples apart from control were prepared using 10 % and 20 % of coconut milk as a partial substitute of milk; followed by incorporation of date molasses (10 %, 15 %, and 20 %). Samples were analyzed for physicochemical properties such as moisture, ash, fat, protein, total solids (TS), total soluble solids (TSS), pH, and titratable acidity, total phenolic contents (TPC) along with microbial and sensory properties. PH, acidity and microbiological characteristics were examined on the 1st and 7th day (refrigeration at 4⁰C). A significant (p<0.05) decrease in moisture content (ranged69.06% to 76.12%) in enriched samples was observed in comparison with control (80.33%). Significant (p<0.05) positive effect of treatment in TS, TSS, fat, protein, ash, and TPCs of yogurt samples had been noticed. PH and acidity for each treatment level were not significant (p<0.05) in paired comparison (1st day and 7th day) but the significant effect of treatments in pH and acidity (p<0.05) was marked. The total coliform count was observed as nil in control and experimental yogurt at 1st and 7th day (storage at 4⁰C). For all developed samples, total viable bacteria count at 7th day was significantly higher than that of on 1st day (p-value < 0.05). However, these results were significantly lower than in the controlled sample. Yogurt formulated using 10% coconut milk followed by 20% date molasses revealed significantly higher value for taste, flavor, and overall acceptability (p<0.05) but the color and texture change were not significant (p<0.05).