Vol. 11, Special Issue 6 (2022)

Author(s):
L Vijay, R Ilavarasan, N Karthikeyan and C Pandiyan

Abstract:
An investigation was carried out to find out the feasibility of incorporating palm jaggery to replace cane sugar and to study the physico-chemical, microbiological and organoleptic qualities of dietetic yoghurt, and turmeric powder was added as a colouring agent to mask the colour of palm jaggery in the final dietetic yoghurt. No variation was found in the curd setting time of control and treatment samples. The pH value of control and treatments was uniformly maintained at 4.5. The fat and total solids content of the control and treatments exhibited no significant difference among them. The textural properties like firmness and consistency of control and treatments exhibited a significant difference (P< 0.01). As the cane sugar replacement level increased, the firmness and consistency scores of the treatments also increased. The coliform and yeast and mould count of control and treatments exhibited no significant difference among them. On sensory analysis, the appearance score of control and treatments exhibited no significant difference, but the body & texture and flavour score exhibited a significant difference (P< 0.01) among them. The total sensory scores of control and treatments exhibited a significant difference (P< 0.01). The replacement of cane sugar with palm jaggery along with turmeric powder as a colouring agent did not affect the acceptability as reported by the sensory panel. Hence, it can be concluded that the yoghurt samples can be prepared by replacing cane sugar with palm jaggery up to 100 per cent level without affecting the physicochemical, microbiological and sensory properties.