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VOL. 6, ISSUE 5 (2021)
Effect of incorporation of microcrystalline cellulose extracted from shallot Bio-waste into low-fat stirred yogurt and its characterization
Authors
Shery M Varghese, Aruna Nair U K, Sinija V R
Abstract
Microcrystalline cellulose (MCC) extracted from shallot peel was incorporated to develop low fat stirred yogurt. MCC was added at various concentrations ranging from 0.25-1% (P1-P4) and maintained at incubation temperatures at 37(T1) and 43˚C (T2). The effect of concentration of MCC and incubation temperatures on the properties of the developed yogurts were studied. The increase in incubation temperature caused an increase in fermentation rate. Hence, pH of yogurt samples was decreased from 6.66 to 4.58 in P3 and P4 within 5 hours at T2 and 10 hours at T1. The concentration of MCC did not seem to affect the titrable acidity. At T1, a decrease of TSS in P4 from 12.7 to 6.3 in the 5th hour of the fermentation was observed. As compared to T2, T1 showed uniform increase of LAB count with time. Addition of MCC did not significantly affect the colour parameters, but caused an increase in moisture content upto 92.05±0.074 (P4). Total ash content increased with increase in MCC at both temperatures, while protein content reduced with increase in MCC. Syneresis was observed to be higher in samples without MCC. With an increase in temperature and concentration of MCC, a significant increase in textural characteristics was observed. The pH and TSS values of yogurt decreased over the storage period with a simultaneous increase in bacterial count, more so at T1. The sample with concentration of 1 % of MCC treated at 43 °C showed the best results compared to control samples with an acceptable microbial load.
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Pages:577-585
How to cite this article:
Shery M Varghese, Aruna Nair U K, Sinija V R "Effect of incorporation of microcrystalline cellulose extracted from shallot Bio-waste into low-fat stirred yogurt and its characterization ". International Journal of Botany Studies, Vol 6, Issue 5, 2021, Pages 577-585
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