Vol. 12, Special Issue 12 (2023)

Author(s):
Hariharan V, Karthikeyan N, Sivakumar GM and Marx Nirmal R

Abstract:
Greek yoghurt is also known as concentrated yoghurt or strained yoghurt. The present study is to develop functional Greek yoghurt using Lactobacillus acidophilus (LA-5) by incorporating Cassia auriculata flower powder which is a shrub used for medicinal purposes. The initial trials of functional Greek yoghurt with Lactobacillus acidophilus (LA-5) was prepared by incorporation of Cassia auriculata flower powder in different concentrations viz., 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5% and 4%. By using semi-trained panelists the sensory evaluation was done using nine point Hedonic scale. As a result the incorporation of 3.0% of Cassia auriculata flower powder in Greek yoghurt was determined as the acceptable level and subjected for further research. Based on the sensory parameters like colour and appearance, flavour and taste, body and texture and overall acceptability, the inclusion level of 3.0% of Cassia auriculata flower powder was selected as the optimum inclusion level for developing Greek yoghurt with good organoleptic properties as compared to the control Greek yoghurt.