Browsing by Author "Jyothika, S"

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    Development of nutraceutical yoghurts fortified with herbs
    (Department of Community Science, College of Agriculture ,Vellayani, 2024-08-05) Jyothika, S; Anitha Chandran, C
    The study entitled “Development of nutraceutical yoghurts fortified with herbs” was conducted at the Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram during the period of 2021-2023. The objective of the study was to develop herb fortified yoghurts from different types of herbs and to determine its chemical and nutritional composition, as well as to study the storage stability. Hence, five herb fortified yoghurts namely mint yoghurt, coriander yoghurt, aloe vera yoghurt, tulsi yoghurt and oregano yoghurts were developed. For the purpose of the study, homogenized toned milk with 3g of fat content was selected. Fresh herbs viz; Mint, Coriander, Aloe vera, Tulsi and Oregano were selected for the preparation of the herbal yoghurts. The herbal yoghurts were prepared by the standardized procedure reported by Trivedi et al. (2014) with specific modifications. Standardization of yoghurt in different proportions of each herb extract viz 12, 14, 16, 18 and 20 per cent were blended with milk, sugar, salt and yoghurt cultures. The proportions of milk, herbal extract and yoghurt cultures were kept same for all the treatments viz., T1 (88:12:2), T2 (86:14:2), T3 (84:16:2), T4 (82:18:2), T5 (80:20:2) and control (100:0:2). The amount of added sugar (6g) and a pinch of salt (0.15g) were made as constant in all the treatments except the control. Yoghurt cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) were used for inoculation. The best proportion from each herbal yoghurts were identified based on sensory scores. Sensory assessment of herbal yoghurts displayed remarkable difference in appearance, colour, aroma, texture, taste and overall acceptability of the treatments. The best treatment selected from mint yoghurt was (T3M) with 16% extract, coriander yoghurt (T4C) with 18%, aloe vera yoghurt (T5A) with 20%, tulsi yoghurt (T2T) with 14% and oregano yoghurt (T3O) with 16%. The best selected treatments along with the plain yoghurt were subjected to nutritional analysis and stored at refrigerated temperature of 4°C for further analysis. The changes in physiochemical properties and microbial profile were studied on every 3 days interval for two weeks. The consumer preference through sensory evaluation of fresh herbal yoghurts were studied. Among the selected herbal yoghurts, coriander yoghurt got highest energy (45.73g/100g), vitamin C (2.26mg/100g) and vitamin A (0.76mg/100g). Aloe vera yoghurt obtained higher carbohydrates (4.44g/100g). Tulsi yoghurt scored maximum amount of 100 total antioxidant activity (0.46g/100g), while mint yoghurt got highest amount of iron content (1.88mg/100g). The highest crude fiber (0.74g/100g), total phenol (0.71g/100g), calcium (241mg/100g), potassium (550.18mg/100g), phosphorus (205.44mg/100g) and magnesium (300.15mg/100g) were found in oregano yoghurt. During the storage study, the physiochemical properties like acidity, moisture, peroxide value, syneresis showed gradual increase in all the herbal yoghurts, while pH and total soluble solids gradually decreased. On the fifteenth day of storage, oregano yoghurt had higher acidity (1.57%) and also had lower pH (4.19) among all other herbal yoghurts. The tulsi yoghurt was noted with higher percentage of moisture content (87.41%) and higher percentage of syneresis (14.61%). The higher amount of peroxide value of 2.25 mEq/kg and lower total soluble solids (7.88°B) was found in the coriander yoghurt at the end day of storage. In the microbial study, bacterial colonies were found from the initial day and decreased during storage period, whereas yeast colonies were found to be appearing from the third day onwards and observed to be decreasing when storage period increases. No mould and coliform were present throughout the storage study. Sensory evaluation for consumer preference shows that, tulsi yoghurt got highest consumer acceptability for its appearance, colour, aroma, texture and overall acceptability. The appearance of oregano yoghurt and tulsi yoghurt was found to be on par, while taste was found to be excellent for oregano yoghurt. Cost of production for one kg herbal yoghurts is Rs 190 for T3M, 200 for T4C, 150 for T5A, 170 for T2T and 180 for T3O respectively. The result of the present study “Development of nutraceutical yoghurts fortified with herbs” highlighted that herb fortified yoghurts contain increased nutrients than the plain yoghurt. All herbal yoghurts were good in nutrient composition, even though oregano yoghurt was found rich in more nutrients. The infusion of herbs adds unique and refreshing flavors to yoghurts. Developed yoghurts are packed with probiotics for gut health and found enriched with the unique properties of herbs, which supports digestion, boosts immunity, and enhances overall well-being. Herbal yoghurt production promotes sustainable herb cultivation, supports the dairy industry with increased milk demand, and encourages home yoghurt preparation using simple technology, thereby enhancing women's socio-economic empowerment.