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Quality characteristics of set yoghurt blended with Tender Coconut Water – Milk -
Carrageenan
G.SwarnalathaAssistant professor, College Of Dairy Technology
Sri Venkateswara Veterinary University Tirupati
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OUTLINES
Introduction and Objectives
Materials and Methods
Results
Conclusion
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Introduction
Yoghurt is a fermented milk product with a custard- like consistency which differentiates from other fermented milk products.
It is characterized as a smooth, viscous, gel with specific taste of sharp acid and green apple flavor.
The most important textural characteristics of yoghurt are firmness and the ability to retain water.
- Contd….
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Tender Coconut Water (TCW)
Healing property
Good for feeding infants
Reduction in body weight
Effective in the treatment of kidney
Cures malnourishment
Several nutritional advantages over milk
- Contd….
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Stabilizer – Carrageenan
Two basic functions
The binding of water and
Improvement in texture.
The product provides a number of benefits
Including additional quick setting
Good demolding
Low syneresis
Increased heat stability and
An extended shelf life. - Contd….
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Objectives:
Optimization of different levels of Carrageenan, tender coconut water – milk blends for the preparation of set yoghurt.
Evaluation of the physico –chemical characteristics of the set yoghurt prepared by using TCW – milk blends.
Evaluation of the sensory and textural characteristics of the set yoghurt prepared by using TCW – milk blends.
To study the storage stability of set yoghurt prepared by using TCW – milk blends.
- Contd….
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Materials and Methods
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Fresh cow milk
Tender coconut water (TCW)
k –Carrageenan
Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB) (1:1)
Nandini butter and Nestle milk powder
50 ml polystyerene cups.
- Contd….
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1. Optimization of set yoghurt blended with TCW – milk by using different 1. Optimization of set yoghurt blended with TCW – milk by using different levels of Carrageenan levels of Carrageenan ..
Fresh whole milk
Standardization (4.5% fat and 9.5% SNF by using SMP and butter )
Homogenization (60-65°C) at 2500 psi –I stage, 500 psi-II stage
Heat Treatment of Mix (90O C/10min)
Cooling to 42O C
Inoculation with yoghurt culture (ST and LB; 1 %)
Packaging in polystyrene cups
Incubation at 42°C /4-5 hrs
Addition of TCW - milk blend (10:90, 20:80 & 30:70)
Storage at 4-5OC
Heat to 50-60°C
Addition of Carrageenan (0.15-0.25%)
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2. Physico chemical analysis of set yoghurt
Curd strength
Curd setting time
Syneresis
Titratable acidity
- Contd….
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3. Sensory evaluation of set yoghurt
Yoghurt samples were given to a panel of
five judges for sensory evaluation. Each
judge was supplied with standard score card
of a total of 100 points for firmness,
whey separation, body & texture, flavour.
- Contd….
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Sensory Score card of Yoghurt
Sample code
Characteristics Remarks
Perfect score →
Firmness (30)
Body and
Texture (20)
Whey separation
(10)
Flavour
(40)
Total (100)
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4.Storage stability of set yoghurt
The samples were stored at room and refrigeration temperature .
Viability of Streptococcus thermophilus and Lactobacillus bulgaricus, Soluble nitrogen, and Titratable acidity.
- Contd….
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RESULTS
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1. Optimization of different levels of Carrageenan, TCW – Milk blends
Stabilizers
Level of
cultureControl
Tender coconut water: Milk blends
10:90 20:80 30:70
Carrageenan (g %)
0.05 0.15 0.25 0.05 0.15 0.25 0.05 0.15 0.25
Carrageenan 1% +++ ++++ +++ ++ ++ ++ + ++ + -
++++: Very firm curd ++: Slightly Firm curd - : Very weak curd +++: Firm curd +: Weak curd
Carragenan at higher levels decreased the firmness which may be due to •Higher levels of minerals•Presence of 3,6 anhydrogalactose units•Low content of sulfate and• Hydrophobic nature
- Contd….
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2. Effect of Carrageenan on Physico chemical characteristics of the set yoghurt prepared with TCW – milk blends
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270
280
270
285
280
295
280
250 260 270 280 290 300
Control
10:90 blends at 0.05% cg
10:90blens at 0.15% cg
20:80 blends at 0.05% cg
20:80 blends at 0.15% cg
30:70 blends at 0.05% cg
30:70 blends at 0.15% cg
Setting time
Setting time (min)
Decreased protein content.
Affects ionic equilibrium & precipitates casein
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Curd strength
Curd strength (mm/5sec)
Higher minerals &Decreased casein to whey protein
Carrageenan is an anionic hydrocolloid capable of interacting with casein micelles, strengthens the protein network and improves the firmness of yoghurt.
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Acidity
Availability of concentrations of free sugars from TCW
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Syneresis
1.751.5
1.69 1.8
3.13
3.693.5
0
0.5
1
1.5
2
2.5
3
3.5
4
Control 10:90 at 0.05% cg
10:90 at 0.15% cg
20:80 at 0.05% cg
20:80 at 0.15% cg
30:70 at 0.05% cg
30:70 at 0.15% cg
Syneresis (ml/35 ml yoghurt)
•Carrageenan at higher level caused casein destabilization and wheying off in milk.
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3. Effect of Carrageenan on sensory characteristics of set yoghurt prepared with TCW –milk blends.
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4. Effect of carrageenan on storage stability of set yoghurt prepared with TCW –Milk blends
At room (30±1°C) & refrigerated temperature (5 ±2°C)
- Contd….
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1. Viability of ST & LB
The initial viable counts for ST and LB was ≥ 107 cfu/g
Reached to 102 cfu/gm after 3days of storage at room temperature Reached to 105cfu/gm after 15 days of storage at refrigerated temperature
- Contd….
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2. Soluble nitrogen
Due to increase in the lactic acid which inhibited the proteolytic activity of the viable bacteria.
Days
Soluble
nitrogen
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3. Titratable acidity
0.86
0.93
0.96
0.98
0.85
0.91
0.94
0.97
0.75
0.8
0.85
0.9
0.95
1
0 5 10 15
Tit
ra
tab
le a
cid
ity
(%L
A)
Days
Control Carrageenan at 0.05% & 10:90 TCW-milk blends
- Contd….
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Conclusion
As tender coconut, water has its own healing and therapeutic properties it’s blending with the milk in the development of yoghurt in the presence of carrageenan will have a better nutritive value.
The yoghurt incorporated with tender coconut water and carrageenan may be useful to alleviate intestinal disturbances, malnourishments, to reduce obesity, for oral rehydration in the instances like diarrhea, maintenance of acid –base balance and to reduce risk of cancer.
It is concluded that Carrageenan may be used at 0.05% in 10:90 TCW-milk blends to prepare nutritionally superior yoghurt.
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