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ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

Ahluwalia Shilpi1* and Kumar P2

1UICET, Panjab University, Chandigarh-160014, India

2Food Engineering and Technology Department, SLIET, Longowal, Sangrur, India

*Corresponding Author:
Ahluwalia Shilpi
UICET, Panjab University
Chandigarh-160014, India
E-mail: [email protected]

Received date: March 11, 2013; Accepted date: May 22, 2013; Published date: May 30, 2013

Citation: Shilpi A, Kumar P (2013) Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy). J Food Process Technol 4:239. doi:10.4172/2157-7110.1000239

Copyright: © 2013 Shilpi A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Mango soy fortified probiotic yoghurt (MSFPY) was prepared by using blends of 78.3% toned milk, 14.5% soy milk and 7.2% mango pulp. Effect of yoghurt cultures Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and probiotic culture Bifidobacterium bifidus (BB), Lactobacillus acidophilus (LA) on physicochemical properties and sensory properties were studied using different inoculum levels as per Response Surface Methodology (RSM). The optimized concentration of cultures was found out to be 1.75%, 1.95%, 2.44% and 1.37% for ST, LB, BB and LA respectively which yielded an acceptable quality of MSFPY having acidity 0.73%, total solids 14.02%, syneresis 14.12% and scored 8.5 on hedonic rating.


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