Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt. Issue 12 (2nd November 2020)

• Record Type: Journal Article
• Authors: Mittal, Mohit; Thakur, Ankush; Kaushik, Ravinder; Chawla, Prince
• Is Part Of: Journal of food processing and preservation. Volume 44:Issue 12(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-11-02
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14976
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Fruit yoghurt with tulsi enhance the nutritional value and satisfy rising demands for healthy food products. Three different concentrations of TLE (0.5%, 1%, and 1.5%); and apple pulp (10%) were used for the formulation of herbal fruit yoghurt. The enriched milk (26.42–28.58 min) showed lower heat stability than that of control (29.80 min), however, sufficient to withstand sterilization treatment up to 1% TLE addition. Furthermore, physicochemical properties viz. pH, water holding capacity, acidity, moisture, water activity, setting time, and whey‐off experiment were not affected significantly ( p > .05) in comparison to control yoghurt. The tulsi addition significantly ( p < .05) increased (from 32.43% to 45.47% inhibition) the antioxidant activity of yoghurt. The firmness of herbal fruit yoghurt was decreased than control yoghurt. Sensory scores were decreased with an increase in the concentration of TLE (88.75 to 85.14) in comparison to control (91.96), however, yoghurt was suitable for consumption up to 1% TLE. Practical applications: Dahi, Tulsi, and fruit mix are considered as religious food and known as Panchamrite. Yoghurt is considered as western dahi in India, however, no such mixture is tried with yoghurt. Therefore, the feasibility of yoghurt with tulsi and apple was carried out, as yoghurt has higher health benefits even than tulsi. A good quality yoghurt was developed using tulsi and apple pulp, therefore, it will capture a huge place in the Indian market.