Vol. 12, Issue 3 (2023)

Author(s):
Akhilesh Kumar Singh, Manoj Kumar and Manvendra Singh

Abstract:
Yoghurt recognized as a healthy and multifunctional food. It is a coagulated milk product obtained from the lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus. In this present studies, kiwi fruit extract was added in milk and their effects during yogurt fermentation were investigated. The changes in pH and Titratable Acidity (TA) were measured during fermentation and after 20 days of storage at 5 °C. The yogurt extracts were subsequently analysed for their syneresis, proteolysis, peptide content, total phenolic content, antioxidant activities, inhibitory activities on α-amylase and α-glucosidase, presence of exo polysaccharides (EPS) and organoleptic properties. pH values for both dragon fruits yogurt showed significant reduction while titrabel acidity showed higher percentages compared to plain-yogurts during fermentation and after days of storage. Syneresis in yogurt (27.93%) also has been increased (p>0.05) with the addition of kiwi fruit compared to the control (29.67%) The total phenolic content (TPC) in kiwi fruit yogurt (36.44-64.43 ug GAE/ml) showed a greater increase (p<0.05) than plain yogurt (20.25 ug GAE/ml). Kiwi showed the highest score for visual appearance (7.77), aroma (5.9) and sweetness (4.22) while plain yogurt showed highest scores for body texture (6.81), sourness (7.13) and overall taste (5.45). In conclusion, the addition of kiwi fruit in yogurt gave enhanced effects on physicochemical, therapeutic properties, production of EPS and organoleptic properties in Yoghurt.