DEVELOPMENT OF DRINKING YOGURT USING CITRUS FIBER AS A STABILIZER
2019
Samarasingha, Vidanelage Hansika Srimali, | Weerasingha, W.V.V.R. | iNayananjalie, Wettapperuma Arachchige Deepthi
The study was conducted to evaluate the potential of citrus fiber as a natural stabilizer for development of yogurt drink. Five different levels of citrus fiber, 0.10%, 0.15%, 0.20%, 0.25%, and 0.30% (w/v) were evaluated to select the best incorporation level of citrus fiber for the development of yogurt drink. The selected citrus fiber level was compared with the optimum level of two stabilizers viz 0.3% and 0.035% (w/v) of gelatin and carrageenan, respectively. Authenticated control was conducted without adding any stabilizers. According to sensory evaluation, citrus fiber incorporated product had the highest overall acceptability compared with other treatments and control sample. The pH of all treatment samples increased with storage period (p<0.05) and the highest influence on acidity was observed in yogurt drinks supplemented with citrus fiber. Fat content of citrus fiber added yogurt drinks were significantly higher compared to the control sample. Yeast and mold counts were within the acceptable range during the storage period in all treatments. In conclusion, 0.2% (w/v) level of citrus fiber could be used to develop a yogurt drink with desired physico-chemical, and sensory properties compared with other two stabilizers and it could be stored under refrigerated condition up to 21 days without any hazardous contamination of yeast and molds.
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