Vol. 7, Issue 4 (2019)
Development of glycomacropeptide (GMP) fortified bio-yoghurt prepared from different probiotic cultures
Author(s): Pushpa BP, Jayaprakasha HM, Jayashree P Hiremath, Kempanna C and Prabha R
Abstract: The objective of this study was to analyze the physico-chemical and sensory attributes of glycomacropeptides (GMP) fortified bio-yoghurt prepared using Bifidobacterium bifidum (BB12), Lactobacillus acidophilus (LA) and combination of these two cultures (1:1 ratio) in short set yoghurt. The milk setting time of GMP fortified bio-yoghurt was decreased by 45 min at 1per cent GMP level when combination probiotic cultures were used as compared to control (without GMP). Addition of 0.25 per cent GMP to bio-yoghurt increased the titratable acidity significantly and controlled syneresis was observed at the same level of GMP. However, further increase in the levels of GMP upto 1 per cent did not show any significant effect on increase in acidity and syneresis. The sensory attributes of bio-yoghurt on 9 point Hedonic scale as evaluated by a panel of 7 judges showed maximum scores at 0.25 and 0.50 per cent levels of GMP in individual and combination probiotic cultures of Bifidobacterium bifidum (BB12), Lactobacillus acidophilus. The sensory attributes such as body and texture, flavour, sourness and overall acceptability of bio-yoghurt prepared from combination of probiotic cultures showed higher scores at 0.25 per cent GMP level as compared to individual cultures and control (without GMP). Addition of GMP to bio-yoghurt has brought significant difference in the physico-chemical properties of bio-yoghurt and improved sensory qualities at lower levels of fortification itself.
Pages: 2652-2658 | 233 Views 69 Downloads
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How to cite this article:
Pushpa BP, Jayaprakasha HM, Jayashree P Hiremath, Kempanna C, Prabha R. Development of glycomacropeptide (GMP) fortified bio-yoghurt prepared from different probiotic cultures. Int J Chem Stud 2019;7(4):2652-2658.
