Abstract:
Freshly drawn buffalo milk after clarification,
standardization (3% fat), addition of skim milk powder
(SMP) (4 %), sugar (7 %) and sodium alginate (0.4%)
was pasteurized (900C, 5 min), cooled (360C), mixed
with papaya (10%) and mango (20%) pulp and then
inoculated with 1.5 % Lactobacillus delbrukii spp.
bulgaricus + 1.5 % Streptococcus thermophilus and
Biofidobacterium (1 %) for preparing bio-fruit yoghurt.
Incubation was carried out at 42 ± 10C for 3-3.5 h. The
control and experimental samples were kept at 30 ± 1
and 4 ± 10C to study the effects of probiotics, fruit pulp
and storage temperatures on the quality parameters of
products. Results indicated that curd tension, viscosity,
pH and acetaldehyde content registered a declining
trend while syneresis, acidity and content of soluble
nitrogen and free fatty acids (FFA) followed an
increasing trend irrespective of storage temperature,
fruit pulp and culture. Total plate count increased
during storage at 30 ± 10C but an opposite trend was
observed at 4 ± 10C. Yeast and mold, and coliforms
were not detected during the entire period of storage
at the either temperature. Overall acceptability of all
the three samples was maintained only upto 4 h when
stored at 30 ± 10C while control, papaya and mango
yoghurt were acceptable upto 3, 3 and 6 days of storage,
respectively at 4 ± 10C. Statistically, the effects of
storage on the quality attributes was found significant
