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VOL. 11, ISSUE 2 (2026)
Storage studies of functional yoghurt developed by incorporation of probiotic, Aloe vera and honey
Authors
A Thivya, P K Mandal, G Gawdaman, S Kasthuri
Abstract
Yoghurt is a widely consumed fermented dairy
product known for its nutritional richness and health-promoting properties.In
recent years, functional yogurt formulations incorporating natural sweeteners
and aloe vera have gained significant attention due to consumer demand for
healthier alternatives.Hence, the present study was envisaged to assess the
changes in quality of functional yoghurt prepared by using probiotic culture,
aloe vera and honey at refrigerated storage. The control yoghurt with (0.004%)
probiotic culture, treatment yoghurt 1 (T1) without aloe vera (7%) and treatment
2 yoghurt (T2) with aloe vera (7%) and honey (7%) were subjected to storage
studies under refrigeration (5±10C).The control and treated products
were evaluated for physico-chemical, sensory and microbiological quality on 1,
5, 9, 12 and 14 days of storage.As the storage days progress,there was significant
(P<0.05) reduction in pH and proximate composition, whereas, significant
(P<0.05)increase in titratable acidity (%) of yoghurt were observed within
and between product.There was gradual but significant (P<0.05) increase in
standard plate count and yeast and mould count, whereas, lactobacillus count
shows significant reduction as the days progress. The microbiological values
were much below the permissible limit for all the products. All the products
had very good sensory score for all the sensory attributes throughout the
storage period.Based on the findings of the present study it may be concluded
that yoghurt containing 0.004% probiotic, 7% aloe vera and 7% honey was found
to be optimum.It was found to be acceptable upto 14 days at refrigerator (5±10C).
The present study shows that probiotic culture, aloe vera and honey can be used
in yoghurt for developing functional food.
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Pages:77-82
How to cite this article:
A Thivya, P K Mandal, G Gawdaman, S Kasthuri "Storage studies of functional yoghurt developed by incorporation of probiotic, Aloe vera and honey". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 77-82
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