Evaluation of Quality Attributes of litchi (Litchi chinensis Sonn.) flavoured Honey Yoghurt during Storage

Author: Gaurav Chaudhary, Ameeta Salaria, Sharanagouda, B., Shalini Arora and Girraj Kishore

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Abstract

Yoghurt is one of the widely popular dairy products. Various sweetening agents are used for enhancing their perceptibility. The inclusion of honey in yoghurt not only provides the desired sensorial attributes but further promotes probiotic growth and functional characteristics. Litchi could be utilized for further enhancement of desired attributes such as natural flavour, colour, and other nutritional, pharmacological, and techno-functional characteristics. The major challenge was to see, effect of addition of lithi fruit with honey as sweetener. In this study fresh litchi pulp at @ 2, 4, and 6% was used. The formulated litchi-flavoured stirred honey yoghurt was examined for several physicochemical parameters such as pH, acidity, syneresis, and tyrosine value during refrigerated storage at an interval of 5 days for 20 days. Our investigation revealed a substantial (p<0.05) reduction in pH and an increase in acidity, syneresis, and tyrosine value among different treatments during storage. Plain (natural) and litchi-flavoured stirred honey yoghurt were also reported to be considerably different. The outcomes of study is there is significant increased syneresis and degree of proteolysis as a result that the product could be kept well up to15 days of refrigerated storage.

Keywords

Litchi, yoghurt, tyrosine value, acidity, syneresis

Conclusion

According to the research presented, adding fruit pulp in varying quantities had an impact on the overall quality of stirred fruit yoghurts. Lichi pulp @ 4% concentration, was significantly better in terms of chemical changes. The plain and fruit and honey yoghurt may be kept for up to 15 days at 5°C..The future studies must focus on increasing the shelf life of such products and reducing the increase in syneresis and proteolysis. There is a scope to study the effect of the addition of litchi pulp and honey as sweetener on sensory perception and use of different stabilisers to improve the overall quality of yoghurt.

References

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How to cite this article

Gaurav Chaudhary, Ameeta Salaria, Sharanagouda, B., Shalini Arora and Girraj Kishore (2022). Evaluation of Quality Attributes of litchi (Litchi chinensis Sonn.) flavoured Honey Yoghurt during Storage. Biological Forum – An International Journal, 14(4): 253-257.