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VOL. 11, ISSUE 1 (2026)
Development of functional yoghurt by incorporation of probiotics and Aloe Vera
Authors
A Thivya, P K Mandal, U K Pal, S Kasthuri, G Gawdaman
Abstract
The main objective of the present investigation was to develop
functional yoghurt using suitable level of probiotic culture and aloe vera, to
evaluate its physico-chemical, sensory and microbial quality under refrigerated
storage. In experiment-I probiotic culture was added at the levels of 0.002, 0.003
and 0.004% and the products were subjected to physico-chemical, microbial and
sensory quality to select the suitable level of probiotic culture. Among the
three levels of probiotic culture 0.004% was selected as the best level based
on the sensory quality and other parameters (pH, TA and lactobacillus count).
In experiment-II selected level of probiotic culture (0.004%) in experiment-I,
was used to prepare yoghurt with three different levels of aloe vera at 7, 10,
13% with a control (without aloe vera) and the products were subjected to
physico-chemical, microbial and sensory quality analysis. Among the three
levels, 7% aloe vera was selected as the suitable level based on the sensory
evaluation and other parameters. Both control and treated samples were found to
be acceptable on 5 point Hedonic scale. Based on the physico-chemical, sensory
and microbilogical quality, 0.004% probiotic culture, 7% aloe vera was found to
be ideal combination for preparing functional yoghurt. Prebiotic activity of
aloe vera could be found as indicated by the better growth of lactobacillus.
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Pages:165-169
How to cite this article:
A Thivya, P K Mandal, U K Pal, S Kasthuri, G Gawdaman "Development of functional yoghurt by incorporation of probiotics and Aloe Vera". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 165-169
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