Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Abstract

Fruit yoghurt with tulsi enhance the nutritional value and satisfy rising demands for healthy food products. Three different concentrations of TLE (0.5%, 1%, and 1.5%); and apple pulp (10%) were used for the formulation of herbal fruit yoghurt. The enriched milk (26.42-28.58 min) showed lower heat stability than that of control (29.80 min), however, sufficient to withstand sterilization treatment up to 1% TLE addition. Furthermore, physicochemical properties viz. pH, water holding capacity, acidity, moisture, water activity, setting time, and whey-off experiment were not affected significantly (p > .05) in comparison to control yoghurt. The tulsi addition significantly (p < .05) increased (from 32.43% to 45.47% inhibition) the antioxidant activity of yoghurt. The firmness of herbal fruit yoghurt was decreased than control yoghurt. Sensory scores were decreased with an increase in the concentration of TLE (88.75 to 85.14) in comparison to control (91.96), however, yoghurt was suitable for consumption up to 1% TLE. Practical applications Dahi, Tulsi, and fruit mix are considered as religious food and known as Panchamrite. Yoghurt is considered as western dahi in India, however, no such mixture is tried with yoghurt. Therefore, the feasibility of yoghurt with tulsi and apple was carried out, as yoghurt has higher health benefits even than tulsi. A good quality yoghurt was developed using tulsi and apple pulp, therefore, it will capture a huge place in the Indian market.

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

“…It is a good source of proteins, calcium, potassium, phosphorus, and vitamins [ 7 ]. Compared to other dairy products, yoghurt is gaining more popularity due to the presence of probiotics, nutrients in higher digested form, gel-like structure, taste, and mouthfeel [ 8 ]. It also has protective capacity against pathogenic bacteria, viruses, and intestinal infections that often lead to diarrhoea.…”

“…The protective capacity comes from either the acidity of yoghurt or the inhibitor molecules generated by fermentation and specific starter cultures [ 7 ]. Many researchers have supplemented yoghurt with different fruit juices, pulp, seeds, and pomace and investigated changes in textural and rheological properties as well as antioxidant activity associated with the addition of fruit-derived bioactive compounds [ 8 , 9 , 10 , 11 ]. Yoghurts also provide an ideal environment to carry bioactive phytochemicals to the human body.…”

Green coffee polyphenols in formulations of functional yoghurt and their quality attributes

“…The studies carried out by Mittal et al . (2020), Świąder et al . (2020) and Demirkol and Tarakci (2018) also support our findings, stating the alteration of sensory characteristics of yoghurt as an impact of phenolic compounds.…”

“…Variation in pH, acidity, colour and syneresis in yoghurt (C and GY with varying SGC percentage) is given in Table 2. The yoghurt production process is considered to be complete when a pH of 4.7 is attained and the level of titrable acidity is not <0.6% (Mittal et al 2020). The pH of GY was markedly lower than that of C. Titrable acidity was also higher in the former than the latter.…”

Classification and Mechanism of Bacteriocin Induced Cell Death: A Review

“…Out of which LAB described as GRAS (generally regarded as safe) for human consumption (Balciunas et al, 2013;Indumathi et al 2015;Sing, 2021). The bacteriocins show inhibitory action on food deterioration and foodborne pathogenic microorganisms, additionally, the bacteriocins from lactic acid microorganisms widely known for both food preservative and therapeutic potentials (Kumari et al, 2018;Mittal et al, 2020. Bacteriocins from different species of bacteria, in contrast to all other antibiotics, show killing action on the same or closely related species (Peter R, 1965).…”