Standardization of process for the development of Butterfly pea (Clitoria ternatea L.) flower powder supplemented functional yogurt

Abstract

Abstract The present investigation was carried out to develop functional yogurt enriched with dried Butterfly Pea (Clitoria ternatea L.) flower. Initially, physicochemical, microbiological, and sensorial attributes of yogurt prepared from different concentrations (0 to 3%) of Butterfly pea flower were studied. Yogurt supplemented with 1%, w/v butterfly pea flower showed better overall acceptability in sensorial terms and was optimized. The optimized BPF-rich yogurt showed 0.74 ± 0.3% ash content and 16.12 ± 0.02 total soluble solids which were higher than control yogurt. Rheological attributes (viscosity and syneresis), pH, and titratable acidity were similar in optimized BPF-rich yogurt and control yogurt. The DPPH inhibition activity (61.50%) and total phenolic content (87.23 mg GAE/g) and texture of optimized BPF-rich yogurt were better than control. The effect of storage period on free fatty acid, whey separation, acidity, total lactic acid bacteria count, coliform, yeast and mold count, and sensory parameters were studied. A significant increase was observed in free fatty acid value, acidity, and whey separation, while the lactic acid bacteria count was observed to be decreasing significantly (p < 0.05) in BPF-rich yogurt during 21 days of storage. Scanning Electron Microscopy analysis revealed better morphological characteristics and hydration properties in optimized BPF-rich yogurt. Ultra-Performing Liquid Chromatography analysis of BPF yogurt showed bioactive compounds such as delphinidin derivatives and cyanidin derivatives exhibiting functional attributes.