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Biochemical, Rheological And Sensory Changes In Probiotic Yoghurt Made With Natural Microflora Of Dahi During Refrigerated Storage | 4912
ISSN: 2155-952X

Journal of Biotechnology & Biomaterials
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Biochemical, rheological and sensory changes in probiotic yoghurt made with natural microflora of dahi during refrigerated storage

3rd World Congress on Biotechnology

Tariq Masud and Talat Mehmood

AcceptedAbstracts: J Biotechnol Biomater

DOI: 10.4172/2155-952X.S1.021

Dahi is one of famous fermented milk products in SAARC countries that also possess anti-bacterial properties and provides relief in gastro intestinal problems. It was believed that dahi is rich source of probioitc bacteria that were well adapted to local environments. In this study probiotic yoghurt was prepared in three different combinations by selected probiotic strains i.e. L. acidophilus La06FT, L. bulgaricus TLb06FT and S. thermophilus S02FT which were previously characterized as probiotic and have non-antagonistic behavior. Biochemical, rheological and sensory changes in these combinations were recorded for 28 days of storage at the temperature of 4oC. Among the studied variables; change in titratable acidity and pH differ significantly (P <0.05) among various preparations during storage. At 0 day the highest acidity and lowest pH value was obtained with Y1 and consistent inverse relationship was maintained up till 28 days of storage. Similarly, syneresis, viscosity, viable counts and antibacterial activities changed significantly (P <0.05) during storage. Organoleptic evaluation of all yoghurt preparations revealed that Y1 has maximum overall acceptability followed by Y2, Y3 and Y0. It was ascertained that a yoghurt preparation Y1 made with 1:1:1 ratio of these probiotic strains have high keeping and sensory values. Y0: Non probiotic starter culture bacteria i.e L. bulgaricus (TLb07FT) and S. thermophilus (ST01FT) in ratio of 2:1 used as control Y1: Preparation of yoghurt with three probiotic strains L. bulgaricus TLb06FT, S. thermophilus ST02FT and Lb. acidophilus (LA06FT) in the ratio of 1:1:1. Y2: Preparation of yoghurt with two probiotic strains L. bulgaricus TLb06FT and S. thermophilus S02FT in the ratio of 1:2. Y3: Preparation of yoghurt with two probiotic strains L. bulgaricus (TLb06FT) and S. thermophilus (S02FT) in the ratio of 1:1.
Tariq Masud is a Professor/Chairman of the Department of Food Technology, PMAS, AAUR, Pakistan. He has a rich experience (> 29 years) in research and academics having 93 research publications in journals of international repute. He has 6 patents and 2 books in his credit and supervised > 63 M. Sc. (Hons.) and 6 PhD students. Being a food biotechnologist, he characterized probiotic cultures for fermented milk products and their phages. He also identified Withiania coagulans as a useful replacement for rennet. Moreover he has also generated new knowledge for the storage life of tomatoes, mangoes, potato, apricot and bread.