Characteristics of yogurt supplemented with different concentrations of Carissa carandas L.
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Abstract
Yogurt is a fermented dairy product claimed to confer health benefits due to the remaining viable bacteria. This study investigates the influence of using Carissa carandas L. (CC) as supplements in the yogurt. The yogurt samples were examined for their physicochemical, microbiological sensory properties. The results showed that CC berry supplementation in yogurt improved yogurt quality when compared with yogurt sample without CC berry supplementation. Yogurt with 20 % CC berry exhibited the highest phytochemical contents which could provide health benefit. LAB present in yogurt was remained above 8 log CFU/g after 21-day storage period at 4 oC. Yogurt with CC berry supplements showed better sensory properties (moderately like to like very much) than yogurt without CC berry supplement (p≤0.05). The finding of this study suggests that CC berry is a potential plant-based component to improve both phytochemical and sensory properties in yogurt production.
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