Analysis of preservation method with fruit yoghurt based on physicochemical & microbiological parameters
Anoop M, Gayathri Premkumar, Madhavankutty, Sreeraj
Processed foods are fastly gaining importance in developing countries. This century has witnessed the evolution of many modern techniques of food processing and packaging. The work presented an attempt that studied the importance of fermentation as preservation technique with fruit yoghurt. The fruit yoghurt mix was sufficiently acidic that prevents the growth of undesirable organisms at the initial stages itself. By adding selective organisms, the growth of other microorganisms has been controlled. Fermentation accompanied with aseptic packing and normal refrigerated storage has been found to provide improved nutritional value and keeping quality. A medium fat composition of 3.40 was calculated and presented 0.77 acidity values. The coliform and yeast and mould counts were found to be nil which revealed an effective preservation strategy. The consumer evaluation suggested 70% of acceptance for the product.