Vol. 10, Issue 12 (2021)

Author(s):
Rakshith Kumar S, Poornima and Jayashri P Hiremath

Abstract:
Value addition of yoghurt with functional ingredients like probiotics and oats’ (Avena sativa) enhances its nutritive and bioactive value. Oats have gained significant importance due to β-glucan content and antioxidant potential whereas probiotic culture like Bifidobacterium bifidum BB-12 has shown to be potent for health befitting properties like antibacterial, immunomodulating and anti-cancer. Hence, an attempt was made, where the effect of different levels of starter culture inoculation, raw and roasted oats’ powder on yoghurt were studied. Based on sensory evaluation, yoghurt with 2% starter culture, 4% Bifidobacterium bifidum BB-12 and 0.5% oats’ powder secured the highest scores and was found to be optimum. The optimized probiotic yoghurt incorporated with raw oats’ powder had 5.31, 61.95, 6.86, 16.34, 1.49 & 8.05% of moisture, carbohydrates, fat, protein, ash & crude fibre content respectively whereas, the corresponding values were 2.64, 64.01, 6.96, 16.82, 1.50 & 8.07% respectively for roasted oats’ powder probiotic yoghurt.