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Optimization and Textural properties of set Yoghurt prepared with Hydrocolloids, Milk and Tender Coconut Water

Author: G. Swarnalatha, K. Sudharani and K. Rajgopal

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Abstract

New and innovative type of yoghurt products are being marketed resulting in a phenomenal increase in the per-capita consumption of this product. Recently, there is a great demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. Set yoghurt was prepared by addition of different levels of 10:90, 20:80, 30:70 (v/v) of tender coconut water and milk respectively and the control yoghurt was prepared from 100% cow milk. Different hydrocolloids were used namely carrageenan, sodium alginate and modified starch at 0.05-0.25% and cultures (1 & 2%) in the preparation of set yoghurt. Textural properties of prepared set yoghurt were analyzed using texture analyzer. The firmness of the product improved at all the levels tried by using modified starch. In preliminary trails, carrageenan and sodium alginate had increased the wheying off in TCW–milk blended yoghurt considerably, especially at higher concentrat

Keywords

Tender coconut water, set yoghurt optimization, hydrocolloids, firmness and texture.,

Conclusion

From this experimental study it was concluded that tender coconut water can be successfully incorporated in set yoghurt by addition of hydrocolloids. The results showed that addition of modified starch at 10:90-TCW-milk blends gave better results when compared with control. Firmness of yoghurt prepared with sodium alginate and carageenan had negative effect with increase in concentration. In addition, the level of 2% culture showed good results than those of 1% culture. Hydrocolloids plays an important role for improving textural properties of set yoghurt incorporated with tender coconut water

References

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How to cite this article

Swarnalatha, G., Sudharani, K. and Rajgopal, K. (2021). Optimization and Textural properties of set Yoghurt prepared with Hydrocolloids, Milk and Tender Coconut Water. Biological Forum – An International Journal, 13(3): 71-75.