production of yoghurt using tigernut. chapter 1 and 2

Pakistan Journal of Nutrition, 2008

Yoghurt is the most popular fermented milk product in the most parts of world. It involves use of specific symbiotic culture of L. bulgaricus and S. thermophilus. Yoghurt consists of valuable nutrients as in milk but it seems to have more than milk. In the present study different food additives from local source are used as additives and the effect is estimated for possible influence on the quality of yoghurt. Yoghurt was prepared by using different stabilizers like carboxymethyl-cellulose (CMC), guar gum, gelatin, cornstarch and their combinations like CMC-gelatin, gelatin-cornstarch and CMC-cornstarch at different levels i.e. 0.1, 0.2, 0.3, 0.4 and 0.5% at 0, 7, 14 and 21 day of storage interval. Guar gum at 0.1% gives best result for low acidity and low pH where as total solid free fatty acid, acetaldehyde contents comes best with the cornstarch. Food additives have influence on pH, acidity, total solid and acetaldehyde contents. During the storage of 21 days with increasing amounts of food additives, there was an increase in acidity, free fatty acids, total solid and acetaldehyde contents but decrease in pH.

2010

Lactobacillus acidophilus. The preparation was made by 3, 4 and 5% concentrations. It was stored at 4°C for 12 days. To analyze the effect of the two different cultures and their concentrations on the properties of yoghurt, different physio-chemical tests were performed. These two starter culture slightly enhanced the quality of yoghurt. The results showed that the protein, lactose, ash, fat, acidity and total solid mass were slightly increased while pH and moisture values gradually decreased during the storage period of 12 days. The comparative study of starter cultures showed that L. acidophilus produced good quality yoghurt as compared to L. bulgaricus.

Lactobacillus acidophilus. The preparation was made by 3, 4 and 5% concentrations. It was stored at 4°C for 12 days. To analyze the effect of the two different cultures and their concentrations on the properties of yoghurt, different physio-chemical tests were performed. These two starter culture slightly enhanced the quality of yoghurt. The results showed that the protein, lactose, ash, fat, acidity and total solid mass were slightly increased while pH and moisture values gradually decreased during the storage period of 12 days. The comparative study of starter cultures showed that L. acidophilus produced good quality yoghurt as compared to L. bulgaricus.

Journal of Biological Researches, 2011

Bifi dobacteria bifi dum is probiotic bacteria which inhibit negative bacteria in human ulcer. Adding B. bifi dum in commercial yoghurt starter, may increase yoghurt quality. To know yoghurt quality, organoleptic and physic characteristics and lactic acid contents of yoghurt with commercial starter added B. bifi dum was observed. B. bifi dum concentrations added were 1:4, 2:4, 3:4 (v/v). Organoleptic characteristics were conducted by 18 panelists, physics were visually detected and lactic acid contents were by titration method. The results show that accepted yoghurt characteristics were yoghurt with commercial starter added B. bifi dum 1:4 (v/v), and fat yoghurt were more acceptable than that skim. The higher B. bifi dum concentrations used, the stronger fl avours (after expiry date) and colours (at and after expiry date) of yoghurt, while yoghurt homogenity decreased (at and after expiry date). Fat yoghurt fl avours were stronger than that of skim. The higher B. bifi dum concentrations and storage times, the higher yoghurt lactic acid contents. Lactic acid contents of fat yoghurt with various starters, were higher than that skim at storage 0-15 days. The fat yoghurt lactic acid contents were 0.99%-1.44%, while that skim were 0.95-1.20%. Based on organoleptic and physic characteristics and lactic acid contents, fat yoghurt were more acceptable that that skim.

for the production of yoghurt should be critically monitored periodically to get a product of good quality.

Advances in animal and veterinary sciences, 2024

Yogurt is a functional food that has recently become popular in Indonesia. Making yogurt requires a starter culture, which can be found in liquid or powder form in microencapsulated form. This powdered yogurt starter will be applied using back-sloping fermentation for the practicality of the yoghurt-making process. This research aimed to determine how many cycles the back-sloping fermentation using microencapsulated yogurt (MY) starter was applied and evaluate the quality of yogurt in each back-sloping fermentation cycle. The lactic acid bacteria contained in MY starter were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus in a 1:1 ratio. The research results showed that yogurt made from ultra-high temperature milk UHTM had a water content of 84.18-86.12%, protein content of 3.52-3.78%, a fat content of 3.34-3.38%, pH 4.72-5.05, titratable acid (TTA) 0.74-1.24%, total lactic acid bacteria (LAB) 7.69-12.07 log CFU/mL, viscosity 285.15-2417.9cP, and Syneresis 0.00-0, 14%. Yoghurt made using fresh cow's milk (FCM) had the following characteristics: water content 84.02-86.18%, protein content 3.43-3.74%, fat content 3.32-3.38%, pH 4.13-4.44, TTA 1.77-2.06%, total LAB 10.32-10.76 log CFU/ml, viscosity 2430.15-4497.55cP, and Syneresis 0.00−0.07%. This research concluded that using MY starter for making yogurt using the back-sloping fermentation method could be used for up to seven and nine cycles for yogurt made from UHTM and FCM. The yogurts produced all meet probiotic drink standards with LAB content exceeding WHO standards, namely LAB content of more than 7 log CFU or 107CFU/ml.

The proximate composition, microbiological and sensory properties of 5 different commercial yoghurt, (coded as Y1, Y2, Y3, Y4and Y5 yoghurt) sold in Makurdi metropolis were analyzed. The result of the proximate composition indicated that, the fat, Crude fibre, moisture and carbohydrate contents of the yoghurt samples differs significantly (p<0.05). However there was no significance difference (p>0.05) between the protein content of Y1 yoghurt and Y5 yoghurt, and also between the ash content of Y2 yoghurt and Y4 yoghurt. The result showed that, the total solids content, total solids non-fat content and viscosity of all the samples differed significantly (p<0.05). There was no significance difference (p>0.05) between the titratable acidity of Y1, Y3 and Y5 yoghurt, but result deferred from that of Y2 and Y4. The microbiological analysis indicated that, Y2 yoghurt had the highest bacterial load of 1.77x104cfu/ml while Y4 yoghurt recorded yeast and mould count of 5.8x102cfu/ml. From the result of the organoleptic analysis, there was a significance difference (p<0.05) in appearance between Y1 yoghurt Y2 yoghurt. There was also a significance difference (p<0.05) between Y2 yoghurt and Y3 yoghurt in aroma, the taste of Y2 and Y4 yoghurt, Y5 and Y4 yoghurt differed significantly (p<0.05). However, there was no significance difference (p>0.05) between all the yoghurt samples in the texture and overall acceptability.

Jurnal Serambi Engineering, 2021

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat&#39;s milk and cow&#39;s milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body&#39;s immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt&#39;s quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat&#39;s milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, past...

International Dairy Journal, 1997

Yoghurt samples were prepared after fortification of pasteurized milk by addition of the suitable level of calcium lactate (CaL) or calcium gluconate (CaG), which were determined by a preliminary study. A combination of CaL and CaG (CaL + CaG), providing approximately the same level of calcium as the dosage in the case of individual salts was also included in the study. Fortification of yoghurt with CaL or CaG at the levels tested significantly affected the titratable acidity and the pH of yoghurt (P < 0.05). However, there was no significant difference between the acidity values of the control and CaL+CaG fortified yoghurts. CaL fortification increased the numbers of lactobacilli. Statistical analysis revealed significant differences in the ratios of cocci to rods only between CaL-and CaG-fortified yoghurt during storage (P < 0.05). Fortification with CaG increased the ratios of cocci to rods in yoghurt. The highest overall sensory scores among the fortified yoghurts were obtained with the CaL fortified one at the 1st storage day. CaG-fortified yoghurt had lower sensory scores than CaL-or CaL + CaG-fortified yoghurts. The results of this study indicate that yoghurt is a suitable vehicle for fortification with calcium salts. Calcium content of the fortified yoghurts could be increased with about 34.3, 37.6, and 39.4% by addition of CaL, CaG and CaL + CaG, respectively. It is concluded that CaL and its appropriate combination with CaG may be preferred for fortification of yoghurt. 0

Pure and Applied Biology, 2016

The study was carried out to evaluate the effect of milk source and stabilizers on the compositional and sensorial quality of yoghurt. The buffalo and cow milk was used as milk source, gelatin and pectin used at a concentration of 0.2% as stabilizer to prepare the yoghurt. Results showed that the fat, protein content, titratable acidity and Total solids of buffalo milk yoghurt was higher 6.70%, 4.46%, 0.88% and 16.50% respectively, than the cow milk yoghurt 5.90%, 4.43%, 0.73 % and 14.00%. Non-significant (P>0.05) different were found in both types of yoghurt with the addition of pectin and gelatin. While total solids content was significantly (P<0.05) increased in buffalo milk yoghurt with pectin 17.43% and gelatin 16.83%. Whereas, pH of yoghurt with addition of pectin and gelatin was 4.60 and 4.58, respectively, as compared to the cow milk yoghurt showed 4.85 and 4.59. Further, it was found that the syneresis in control cow milk yoghurt was higher (6.76 ml/2h) than control buffalo milk yoghurt (5.32 ml/2h). Sensory analysis showed that buffalo milk yoghurt with gelatin ranked higher in score for body/texture,flavor and overall acceptability. The study concluded that better quality yoghurt can be prepared from buffalo milk with the addition of 0.2% gelatin as stabilizer.