Vol. 11, Special Issue 7 (2022)

Author(s):
Harshita Sonarthi, Sivakumar S, Rekha Chawla and Veena N

Abstract:
Yoghurt, the most popular fermented dairy product blended with functional ingredients like whey protein isolate and sodium caseinate based resveratrol encapsulated powder was the target of study to provide health benefits to the consumers. To evaluate the shelf life of product functional yoghurt the product was stored at refrigeration (4±1 ^oC) temperature till its spoilage. The product was analysed for its sensory attributes and microbiological parameter at the regular interval of 3 days at refrigeration (4±1 ^oC) temperature conditions. During storage all the sensory attributes viz., colour and appearance, texture, flavor, and overall acceptability decreased in both control and experimental samples at refrigeration temperature. The microbiological analysis of the yoghurt samples during storage revealed that control yoghurt and experimental sample was acceptable up to 15 days. After this period, coliform and yeast & mould counts were increased beyond the prescribed limit of FSSAI standards. The microbial counts correlated with the sensory scores of the product.