alexa Quality Characteristics Of Set Yoghurt Blended With Tender Coconut Water-milk: Carrageenan
ISSN: 2157-7579

Journal of Veterinary Science & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading
Loading Please wait..
 

2nd International Conference on Animal & Dairy Sciences
September 15-17, 2014 Hyderabad International Convention Centre, India

Swarnalatha G
ScientificTracks Abstracts: J Veterinar Sci Technolo
DOI: 10.4172/2157-7579.S1.006
Abstract
New and innovative type of yoghurts and yoghurt products are being marketed resulting in a phenomenal increase in the per-capita consumption of this product. TCW is popular because of its healing property such as oral and intravenous rehydration during loss of body fluids due to acute gastrointestinal infections and in combating intestinal worms and relieving stomach problems. Therefore, an investigation was undertaken on the feasibility of use and comparative efficiency of carrageenan to enhance consumer acceptability of set yoghurt. Set yoghurt was prepared using carrageenan at 0.15-0.25%, tender coconut water(TCW) - milk blends at 10:90, 20:80, 30:70 using 1% Streptococcus thermophilus (ST)and Lactobacillus bulgaricus (LB) and control without carrageenan and TCW. carrageenan increased the wheying off in TCW- milk blended yoghurt considerably, especially at higher concentration (0.25%). However, the results showed the beneficial effect of carrageenan in improving the firmness of set yoghurt when it is used at an appropriate level (0.05-0.15%). Therefore, the lower levels (0.05%-0.15%) were used for further studies. The firmness improved at 0.05% of the carrageenan at 10:90 TCW ? milk blends. Penetration value, setting time, syneresis was evaluated. Sensory attributes were evaluated by 5 judges on 100 points for firmness, syneresis, flavour, body & texture. Viability of cultures was studied in yoghurt by withdrawing samples at 0, 3 and 0, 5, 10, 15 days at room and refrigerated temperatures respectively. Sensory scores were maximum for 10:90 TCW-milk 0.05% carrageenan compared to control. As concentration of carrageenan increased setting time decreased (280 to 270 min.)While, increased with increase in concentration of TCW-milk blends. Syneresis decreased with increase in concentration of carrageenan (1.5 ml /35 ml of yoghurt). Quality characteristics were non-significant (P≥ 0.05%) between control and treated samples. Initial counts of ST and LB were ≥ 107cfu/g , after 3 & 15 days of storage at room (30?2?C) & refrigerated temperature (5?2?C) , these were 105cfu/ gm respectively. It is concluded that carrageenan may be used at 0.05% in 10:90 TCW-milk blends to prepare nutritionally superior yoghurt.
Biography
Swarnalatha G is working as the Assistant Professor in the Department of Dairy Chemistry, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh.
image PDF   |   image HTML
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords