Home > Home Science > Food and Nutrition > Volume-7 > Issue-1 > Development and Physico-Chemical Analysis of Probiotic Vegan Yogurt using Artocarpus Heterophyllus (Jackfruit Seed) and Cocos Nucifera (Coconut Milk)

Development and Physico-Chemical Analysis of Probiotic Vegan Yogurt using Artocarpus Heterophyllus (Jackfruit Seed) and Cocos Nucifera (Coconut Milk)

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Development and Physico-Chemical Analysis of Probiotic Vegan Yogurt using Artocarpus Heterophyllus (Jackfruit Seed) and Cocos Nucifera (Coconut Milk)


Smita Ghule | Prof. Nisha Wagh



Smita Ghule | Prof. Nisha Wagh "Development and Physico-Chemical Analysis of Probiotic Vegan Yogurt using Artocarpus Heterophyllus (Jackfruit Seed) and Cocos Nucifera (Coconut Milk)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1, February 2023, pp.817-821, URL: https://www.ijtsrd.com/papers/ijtsrd52763.pdf

The study of probiotic yogurt from jackfruit seed milk and coconut milk development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main goal of developing probiotic vegan yogurt is to develop a lactose free vegan product for lactose intolerant groups with minor or no symptoms as well as for people who follow a vegan diet. Probiotic vegan yogurt is good for the digestive system, as it boosts the immune system and improves calcium absorption. Physical measures were conducted on the developed yogurt in terms of colour, appearance, texture, taste, and overall acceptance measurement. The yogurt was prepared by adding specific starter cultures (Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium longum, Bifidobacterium bifidum, and Streptococcus thermophilus) to pasteurized vegan milk. In addition to that, strawberry crush and edible agar were added to provide flavour and a desirable texture, respectively. Three formulations (T0, T1, and T2) were created by varying the amounts of edible agar (1%, 2%, and 2%) and strawberry crush (0%, 15%, and 20%). Flavoured yogurt with the formulation of T2 was accepted on the basis of sensory characteristics like taste, texture, colour, smell, mouthfeel and overall acceptability. Selected flavoured yogurt were assessed for physico-chemical, microbial, and sensory characteristics. The final product was found to have 0.40% fat, 1.00% protein, 0.22% ash, and 78.67% moisture.

Jackfruit seeds milk, coconut milk, probiotic, vegan yogurt


IJTSRD52763
Volume-7 | Issue-1, February 2023
817-821
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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