IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

Sensory Profile of Fresh Goat Milk Based Probiotic Yogurt Incorporated with Stevia Extract and Stevia Powder and Assessment the Impact on PH and Titratable Acidity During Storage

Main Article Content

Jaspreet Kaur, Dr. Sarla Lakhawat


Yogurt is a popular fermented product. Due to health awareness people want to reduce sugar consumption, finding the availability of suitable alternative sweeteners and the new vehicle for delivery of probiotics due to their benefits for health. Goat milk can deliver probiotics and stevia provides a sweet taste along with an alternative other calorie-dense sweeteners. So goat milk-based probiotic yogurt samples from L. helvaticus (Probiotic culture) incorporated with stevia extract, stevia powder and different flavours (Kevda, Kesar Pista and Raspberry) reduce the gotty flavours were amalgamated. By observing the mean score of overall acceptability yogurt prepared with stevia powder and extract, Yogurt prepared with stevia extract obtained more scores compared with yogurt prepared with stevia powder; however, control obtained lower scores compared flavoured probiotic yogurt. Among all the samples highest score was obtained, in yogurt highest score was Kevda, Kesar Pista and Raspberry which was prepared with stevia extract and stored for 11 days. The pH levels varied for YS0, YS1, YS2 and YS3 were 4.03-4.36, 4.00-4.38, 4.01-4.37 and 3.99-4.37, respectively. The titratable acidity varies for YS0, YS1, YS2 and YS3 was 0.86-1.20, 0.85-1.23, 0.85-1.21 and 0.84-1.26 per cent, respectively. The significant impact of storage was observed on the yogurt samples

Article Details