Effect of dietary fiber enrichment on Physicochemical attributes of buffalo milk yoghurt

Abstract

Yogurt has a higher consumer acceptance due to claimed health benefits and sensory characteristics. It provides 40% calcium and 30-45% phosphorus of an adult's requirements in a day, as well as the vital amino acids proline and glycine. It is an excellent source of protein, carbohydrates, calcium and phosphorus, vitamin A, thiamine, riboflavin, niacin, folate, and cobalamin, but low in fiber. Yogurt's health benefits might be enhanced by adding a source of dietary fiber to it. Objective: To investigate the impact of fiber addition on physicochemical and nutritional attributes of buffalo milk yogurt during storage. Method: Overall Six samples were prepared, one for control, four by adding 10% and 20% puree for each carrot and turnip in 200 mL buffalo milk yoghurt along with one composite sample of carrot and turnip. All six samples were analyzed for moisture, pH, acidity, ash, and protein after 07 and 14 days of ripening. Results: A significant decrease in pH was observed during storage of yoghurt. Acidity of yoghurt rise significantly with storage. Lowest acidity level was observed in control sample 0.83. Conclusion: Addition of Turnip and carrot puree improved therapeutic potential of yoghurt significantly by modifying its dietary fiber contents.