Mango Soy Fortified Probiotic Yogurt: Effect of Culture Addition and Temperature on Textural Characteristics

Abstract

Mango soy fortified probiotic yogurt (MSFPY) samples were prepared by using blends of toned milk (78.3%; 3% milk fat and 8.5% milk solid not fat), soy milk (14.5%) and mango pulp (7.2%) using yogurt bacteria and probiotic bacteria, namely, Bifidobacterium bifidus and Lactobacillus acidophilus. This work was conducted to see the effect of varied levels (0.5, 1, 1.5, 2 and 2.5%) of inoculum of yogurt and probiotic culture and the effect of different temperatures (10, 20 and 30C) on textural profile (hardness, cohesiveness, adhesiveness, springiness and gumminess). As per central composite rotatable design for four variables and five levels, 31 experiments were conducted. Textural profile data obtained at different temperatures of MSFPY were used to calculate temperature coefficients of all the textural properties, which were fitted into the second‐order polynomial model. Hardness temperature coefficients ranged from−0.92 to−1.97% per C, cohesiveness temperature coefficients ranged from−0.42 to 0.53% per C, adhesiveness temperature coefficients ranged from−2.74 to−3.73% per C, springiness temperature coefficients ranged from−1.47 to 5.07% per C and gumminess temperature coefficients ranged from−0.94 to−1.92% per C. PRACTICAL APPLICATIONS Yogurt has been attributed nutraceutical, therapeutic and probiotic effects such as digestion enhancement, immune system boosting, anticarcinogenic activity and reduction in serum cholesterol. This study showed the effect of addition of yogurt bacteria and probiotic bacteria in combination andtemperature on textural properties. As health awareness increases among consumers, they also want the texture of the product to remain the same. If the product has to be consumed at either low or room temperature, one may predict the textural parameters of the mango soy fortified probiotic yogurt at different temperatures.