Vol. 12, Issue 12 (2023)

Author(s):
Ghuge GB, Machewad GM, Deshpande HW and Tathe DB

Abstract:
The study aimed to create probiotic yogurt with mango, dragon fruit, and apple, using a 1% culture of Lactobacillus casei and Lactobacillus plantarum, along with a 1% yogurt culture, and replacing sugar with jaggery. Assessments covered nutritional composition, physicochemical characteristics, texture, sensory evaluation, storage dynamics, and packaging material influence. Results revealed nutritional values for the probiotic yogurt: Carbohydrate 19.12±0.17 g, protein 16.08±0.12 g, fat 35.55±0.25 g, and Energy Value 70.75±1.2 kcal. Standardized preparation methods and acceptability, gauged through physicochemical and sensory evaluations, compared different formulations (T₁ to T₄) with T₄ (79% yogurt, 21% fruit juice) receiving the highest sensory ratings. Storage analysis showed decreasing plate counts over 14 days, from 57 x 10¹² to 9 x 10⁸ for the control and 42 x 10¹² to 21 x 10⁸ for probiotic fruit yogurt. Yeast and mold counts remained negligible. Color variations were documented for the control (T₀) and selected sample (T₄).