Vol. 6, Issue 7 (2017)

Author(s):
Chaitali Chakraborty, Kakali Bandyopadhyay, Shairee Ganguly, Urmi Sarkar And Shreosi Das

Abstract:
Fermented foods and beverages possess various nutritional and therapeutic properties. Lactic acid bacteria (LAB) play a major role in determining the positive health effects of fermented dairy products. Amongst them, yoghurt is redefined as a probiotic carrier food. In order to expand the consumer market of this product, many flavours are added with it. However using synthetic flavour could be harmful for health. In today’s progressive world a shift from synthetic to natural flavour is observed. In the present study two types of flavoured yogurt were prepared and the characteristics were compared with the control sample (C). In both the samples coffee was used as natural flavouring agent and as sweetening agent sucrose was used for Y1 and low calorie sweetener, aspartame was used for Y2. The rheological properties of all the samples were analyzed by using Brookfield rheometer and it was found that all the samples follow pseudo plastic nature by following power law model of viscosity. Flow index for C, Y1 and Y2 were found as 0.57, 0.401 and 0.395 respectively. Sensory analysis were done by 9 point hedonic scale and it revealed that overall acceptability of Y2 (7.95) was higher than Y1 (7.55). Syneresis, acidity (%LA) and pH of all the samples were measured. The syneresis percentage was revealed that it was highest in case of control yogurt and lowest in case of Y2. The pH values of all the samples were lie between ranges of 4.2 to 4.4. The highest acidity was observed in case of control yogurt. Therefore it can be concluded from the values of overall acceptability and flow index that sugar-free yogurt (Y2) can get easily accepted by the consumers in the worldwide market.