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Effect Of Encapsulated Yoghurt Starter Culture On Physico Chemical And Organoleptic Properties Of Yoghurt

By: Aamir Shahzad (2008-VA-430) | Dr. Sanaullah Iqbal.
Contributor(s): Dr. Naureen Naeem | Dr. Saima Inayat.
Material type: materialTypeLabelBookPublisher: 2016Description: 43p.Subject(s): Food Safety and ControlDDC classification: 2643-T Dissertation note: Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive than milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt cultures are responsible for the production of aromatic flavor compounds. Purpose of this study was to prepare yoghurt using encapsulated starter culture and effect on physico-chemical and organoleptic properties of yoghurt. For this, harvested starter culture was encapsulated using sodium alginate solution. As per this study, yoghurt starter culture remains active at 2% concentration of sodium alginate used for encapsulation process. Physico chemical and sensory attributes remains same as compared to yogurt made by non-encapsulated yoghurt starter culture. Encapsulation technique protects cultures from any condition acidic pH of yoghurt or any other bacteriosins produced by microorganisms. As a result, CFU/ml increased in protected. During storage the prepared yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 14-point hedonic scale. The sensory evaluation of the product at 0, 7, 14 and 21 day. There was significant effect of storage on sensory attributes of yoghurt made with encapsulated and non-encapsulated yoghurt starter culture. Yoghurts were evaluated for physico-chemical ………………………………………………………………………………………………..Summary 35 parameters (Fat, protein, total solid, acidity and pH ) during storage of 21 days with 7 days interval acidity contents was continuously increased and pH decreased while protein, fat and total solid values remains same all treatments. Feature Recommendation:  Encapsulation can be used for different purposes like probiotic consumption.  By the use of immobilization technique we can repeatedly use encapsulated culture for many times in manufacturing of stirred yogurt.
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Thesis Thesis UVAS Library
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Veterinary Science 2643-T (Browse shelf) Available 2643-T
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Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive than milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt cultures are responsible for the production of aromatic flavor compounds.
Purpose of this study was to prepare yoghurt using encapsulated starter culture and effect on physico-chemical and organoleptic properties of yoghurt. For this, harvested starter culture was encapsulated using sodium alginate solution. As per this study, yoghurt starter culture remains active at 2% concentration of sodium alginate used for encapsulation process.
Physico chemical and sensory attributes remains same as compared to yogurt made by non-encapsulated yoghurt starter culture.
Encapsulation technique protects cultures from any condition acidic pH of yoghurt or any other bacteriosins produced by microorganisms. As a result, CFU/ml increased in protected.
During storage the prepared yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 14-point hedonic scale. The sensory evaluation of the product at 0, 7, 14 and 21 day. There was significant effect of storage on sensory attributes of yoghurt made with encapsulated and non-encapsulated yoghurt starter culture. Yoghurts were evaluated for physico-chemical
………………………………………………………………………………………………..Summary
35
parameters (Fat, protein, total solid, acidity and pH ) during storage of 21 days with 7 days interval acidity contents was continuously increased and pH decreased while protein, fat and total solid values remains same all treatments.
Feature Recommendation:
 Encapsulation can be used for different purposes like probiotic consumption.
 By the use of immobilization technique we can repeatedly use encapsulated culture for many times in manufacturing of stirred yogurt.

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