Development of a Ripened Jack (Artocarpus heterophyllus Lain) Fruit 
 and Soy (Glycine max) Milk Incorporated Set Yoghurt

Sarmini, N.; Sinniah, J.; Silva, K.F.S.T.

doi:10.3923/ijds.2014.15.23

Cited by 5 publications

(4 citation statements)

References 8 publications

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“…Although after passing the 9th-day bacterial count does not exceed the normal range i.e. the standard level for the bacterial count is ≤10 7 [20] but coliform and fungal count exceeds the normal range in every sample. It was shown in the experiment that various types of microbial (TPC, TCC, TFC) counts declines from plain yogurt to 15% strawberry juice yogurt due to increase the percentage of strawberry juice addition which was high in acidity.…”

Section: Microbiological Quality Assessments Of Different Yogurt Samplesmentioning

confidence: 99%

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Development of Quality Parameters for Yogurt with Strawberry Juice

Rahman¹,

Zubair²,

Shima³

et al. 2020

FNS

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Section: Microbiological Quality Assessments Of Different Yogurt Samplesmentioning

confidence: 99%

“…These tests were also measured for yogurts after the addition of 5%, 10% and 15% mango juice [6]. Some other fruits like jackfruit [7] [8], banana [9], blueberry [10], carob [11], 1:1 ratio of apple and orange [12], etc. were also used in many studies for the development of yogurt.…”

Section: Introductionmentioning

confidence: 99%

Development of Quality Parameters for Yogurt with Strawberry Juice

Rahman¹,

Zubair²,

Shima³

et al. 2020

FNS

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“…Whey separation is affected by various factors such as pH, acidity, total solid content, microbial culture, the addition of stabilizers, and hydrocolloid (Athar, Shah, & Khan, ; Celik & Bakirci, ; Koksoy & Kilic, ; Lee, Kim, Watkins, & Batt, ; Selvamuthukumaran & Farhath, ). Various literature cited that dried or partially dried fruit can improve the stability of yoghurt due to the low acidity and higher solid content compared with fruit juice (Athar et al., ; Celik & Bakirci, ; Sarmini, Sinniah, & Silva, ; Selvamuthukumaran & Farhath, ). It is not only necessary to prevent syneresis but also increase the health benefits of The research aimed to utilized the under‐rated mulberry fruit (in context to Nepal) as a potential source of bioactive components in yoghurt and also to minimize syneresis.…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Sigdel

Ojha

Karki

2018

Food Science & Nutrition

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The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of yoghurts, with or without Osmo‐dried mulberry, were developed using standard culture (Streptococcus thermophilus and Lactobacillus bulgaricus), and changes at refrigerated temperature (<5°C) were studied. Fruit yoghurt showed high total soluble solids (TSSs) and low‐fat content (dry basis) (17.67% and 11.84%) compared with normal yoghurt (9.5% and 17.21%). The addition of fruits increased the ascorbic acid (0.77 to 5.96 mg/100 g yoghurt), anthocyanins content (0 to 7.9 mg/100 g yoghurt), total phenol content (TPC) (6.63 to 68.03 mg GAE/100 g yoghurt), and antioxidant activity (20.73% to 47.6% radical scavenging activity) in yoghurt. During 18 days of storage at refrigerated condition (<5°C), the acidity of all samples increased, while pH decreased. Syneresis increased with a storage period in control samples while fruit incorporated yoghurt showed decreased syneresis with time. The viability of lactic acid bacteria (LAB) count went on decreasing at similar rates for both with and without the Osmo‐dried mulberry incorporated yoghurt. There is an ample opportunity for utilization of Osmo‐air‐dried mulberry in yoghurt to prevent syneresis during storage with increased bioactive components.

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“…Fruit yogurt from more dairy products fermented salability by consumers, especially children, by adding seasonal fruits to yogurt (Tarakci. and Kucukoner, 2003, Sarmini et al 2014, Ali, 2016. Damunupola et al (2014) and Srivastava et al (2015) showed that added vegetables to yogurt increases the health benefits of yogurt.…”

Section: Introductionmentioning

confidence: 99%

Production of Nontraditional Food for Children after Weaning

El-Sisy¹,

El-Gendy

Ali

2016

Journal of Food and Dairy Sciences

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This study aimed at manufacturing of camels' milk, and its yogurt made with barley and certain fruits and vegetables for the benefit of feeding children after weaning. Different technological options were assayed, including characterizing the physical, chemical, microbiological, functional and sensory properties. The chemicals composition between different camels' milk being fermented and non-fermented for fortified barley, fruits and vegetables products for children nutrition are significant (p≤0.05). The total viable count in the samples was higher due to the increase of the solids. The viscosity of fermented camels' milk was also better than non-fermented camels' milk. The effect of children food fermented camels' milk for fortified barley, fruit and vegetables had the highest antioxidant activity. Sensory evaluation of children food showed that fermented camels' milk fortified with barley and fruits better of overall acceptability of appearance, color body, texture and flavor than non-fermented camels' milk fortified with barley and fruits. In contrast, fermented camels' milk made from barley and vegetables were less than those made from non-fermented. Economic evaluation for children food made to camels' milk (fermented and non-fermented) showed it is cheapest than the commercial children food. Finally, in the case of manufacturing of children food after weaning from non-fermented camels' milk fortified with barley prefers mixed vegetables, while it may be fermented camels' milk when mixed with fruit.

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Development of a Ripened Jack (Artocarpus heterophyllus Lain) Fruit and Soy (Glycine max) Milk Incorporated Set Yoghurt

Cited by 5 publications

References 8 publications

Development of Quality Parameters for Yogurt with Strawberry Juice

Development of Quality Parameters for Yogurt with Strawberry Juice

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Production of Nontraditional Food for Children after Weaning

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