Premium
Physicochemical and textural properties of yogurt fortified with psyllium ( Plantago ovate ) husk
Author(s) -
Bhat Suman Vikas,
Deva Aamir Manan,
Amin Tawheed
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13425
Subject(s) - psyllium , food science , husk , probiotic , dietary fiber , plantago ovata , titratable acid , chemistry , bacteria , biology , botany , genetics
This study was undertaken to determine the amount of psyllium husk that could be incorporated into yogurt without affecting quality and acceptability of yogurt. Control yogurt, T 0 (with no added psyllium husk), yogurt fortified with 0.1% (T 1 ), 0.3% (T 2 ), 0.5% (T 3 ), and 0.7% (T 4 ) were prepared. Sensory evaluation results revealed that yogurt (T 3 ) fortified with 0.5% psyllium husk scored highest overall acceptability (3.85 ± 0.09). However, physicochemical properties and total bacterial count of T 3 were comparable with T 1 , T 2 , and T 4 . Therefore, 0.5% of psyllium husk was recommended for the development of fiber‐fortified yogurt. The results of the storage studies indicated the significant ( p < .05) decrease in pH and titratable acidity with the days of storage under refrigerated conditions (0–3 °C). Overall acceptability was also found to decrease significantly ( p < .05) with increase in days of storage under refrigerated conditions. Practical applications Yogurt has a power‐boosting protein and bone‐building calcium. Yogurt usually contains good‐for‐you bacteria (probiotics) thus providing several health benefits. The addition of fiber would, however, make it even healthier. High fiber diet confers several health benefits including the alleviation of the risk of heart disease by lowering cholesterol, improving glucose control, maintaining a healthy gastrointestinal gut by promoting the growth of probiotic, or healthy bacteria in the intestinal tract. Adding high fiber yogurt to the diet can be a good way to help increase your intake and dose of fiber gap. Besides, the addition of fiber to yogurt may support the growth of probiotics present in yogurt thus increasing its health benefits.