Vol. 11, Special Issue 8 (2022)

Author(s):
Kusuma N Waded and VR Sinija

Abstract:
Medium chain triglyceride (MCT) extracted from virgin coconut oil (VCO) was incorporated to develop a yogurt drink. MCT oil was added at two different concentrations of 0.5 and 1% (MY1, MY2) and maintained at incubation temperature of 43 °C (T). The effect of concentration of MCT and incubation temperature on the properties of the developed yogurt drink was studied. Incubation temperature caused an increase in fermentation rate. The pH of yogurt samples was decreased from 6.9 to 4.3 in MY1 and MY2 within 5 hours at 43C. Addition of MCT did not significantly affect the colour parameters and TSS range from 8.78 to 7.33° Brix did not showed significant difference. PH was decreased over a period of time and titrable acidity (TA) was increased in control sample than MCT oil incorporated yogurt sample. Physico-chemical analysis was not showed significant difference in the prepared yogurt drink, while protein content did not affect with MCT oil addition. The sample with 1% of MCT oil at incubation temperature of 43 °C showed the best results when compared to control sample with acceptable sensory characteristics. The present study noticeably demonstrates the effective use of MCT for creating distinctive health benefits and nutraceutical rich food products.