Vol. 7, Issue 4 (2018)

Author(s):
Urmila Choudhary and Amrita Poonia

Abstract:
Bael (Aegle marmelos) being a natural antioxidant source has many health promoting effects. The aim of this study was to formulate the functional stirred yoghurt with adding bael polyphenolic (BPP) extract and its process optimization by standardizing the levels of variables. In the current study, bael polyphenol extract (0.2-0.5%), milk fat (2.5-4.5%) and sucrose (10-15%) levels in stirred yoghurt were varied and the assessment of product quality was characterised on the basis of antioxidant, textural and sensorial responses. Results show that the BPP extract, milk fat and sucrose affected the antioxidant activity as % DPPH inhibition and total phenolic content of the product, textural and sensory characteristics of product. The BPP extract significantly affected the % DPPH inhibition and total phenolic content and increased with increasing concentration of BPP extract. The sensory characteristics (body & texture, flavour, colour and appearance) of BPP extract yoghurt were significantly affected by milk fat and BPP extract.