Development and characterization of probiotic pineapple drinking yogurt | [Abstract Book on Global Science Technology and Management Conference • 2023]

Author(s):

1. Muhammad Asif Khan: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

2. Muhammad Waseem: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

3. Zulfiqar ahmad: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

4. Umair Ali: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

5. Hammad Hafeez: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

6. Baila Ahmad: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

7. Tahir Mehmood: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

Abstract:

Objectives: Yogurt is a lactic acid fermentation based probiotic dairy product consumed throughout the globe owing to its substantial nutritional significance. Methods: The study was aimed at developing the nutritionally enriched pineapple pulp-based yogurt using the probiotics@ 0.02%, 0.04%, 0.06% and 0.08% for evaluation of their physicochemical features, nutritional profile and storage stability at 21 days. Results: The results of study revealed substantial nutritional profile wherein yogurt supplementation with probiotics exhibited significant increase in the ash, soluble sugars and fiber contents. Also, physico-chemical results of yogurts exhibited the T3 as the best treatment. The fat, pH and total solids were decreased with the addition of probiotics with the highest observance in T1 i.e., 0.02% probiotics. Protein and acidity levels were increased on storage at 21 days.Conclusion: The sensory findings revealed T3as the best treatment among other all treatment groups as the best as it retained the best physico-chemical and textural attributes.

Page(s): 218-218

DOI: DOI not available

Published: Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023

Keywords:

Dairy products , probiotics , nutritional drink , Nutrition , yogurt

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