Vol. 9, Issue 7 (2020)

Author(s):
Dr. Raghunath BV, Dr. G Kumaresan, Dr. A Elango, Dr. S Sureshkumar, Dr. Chandrashekara N and Dr. Ramesh D

Abstract:
Yogurt is a dairy product made by fermenting milk with a yogurt culture. It provides protein and calcium, and it may enhance healthy gut bacteria. The present study investigate commonly used herbs Aloe barbadensis (Aloe vera), Anethum graveolence (dill), Costus igneus (insulin plant) and Hibiscus sabdariffa (roselle) on yoghurt formation. In the preparation of herbal yoghurt plants like Aloe barbadensis, Anethum graveolens, Costus igneus and Hibiscus sabdariffa were standardized for incorporation into yoghurt at the level of 14, 0.6, 0.7 and 0.6 per cent, respectively based on sensory evaluationusing nine point scale method. Statistical analysis showed that these concentrations were optimum for inclusion in yoghurt based on significantly (P˂0.05) higher sensory scores of sensory panel to the parameters like colour and appearance, flavour and taste, body and texture and overall acceptability.