QUALITY COMPARISON BETWEEN YOGHURTS PREPARED WITH INFUSION OF LACTOBACILLUS SPS. AGAINST COMMERCIALLY AVAILABLE YOGHURT

Abstract

In the present study, physicochemical characteristics of prepared flavoured yoghurt in comparison with the market yoghurt after storage at 5°C for 7 days was studied. More specifically, morphological and biochemical tests were performed for identification of probiotic Lactobacillus acidophilus and Lactobacillus bulgaricus isolated from curd. Furthermore, two different types of yoghurts were produced using the probiotic bacteria Lactobacillus acidophilus and Lactobacillus bulgaricus in combination with 15% w/v strawberry pulp. During storage of yoghurts, several physicochemical characteristics were monitored such as pH, fat, carbohydrate, protein, total solids and moisture content along with antioxidant property and shelf-life and compared with the commercially available strawberry flavoured yoghurt infused with Streptococcus thermophilus and Lactobacillus bulgaricus. The pH value of the yoghurt prepared was slightly less acidic than the market yoghurt and had more moisture and protein content and less total solids. No such differences were observed in shelf-life of both yoghurts (prepared and marketed). The carbohydrate evaluation of the produced yoghurt revealed the superiority of yoghurt for diabetic population with high antioxidant concentration.