Abstract:
This review describes a development and evaluation of yoghurt fortified with nutritional
and health valuable mushroom using different milk. The higher consumption rate of
dairy products such as yoghurt, fortification of these products will more effectively
reduce or prevent lots of diseases, associated with nutritional deficiencies. There are
number of researchers are developed mushroom yoghurt using different milk such as
cow milk, buffalo milk and goat milk. According to that produce different
concentrations of dehydrated mushroom powder (DMP; 0.05% , 0.1%
, & 0.2%) were
adjunct during buffalo milk yoghurt production. Its properly is affected like its
physiochemical, nutritional, rheological as well as sensory value during storage period.
Mushroom powder concentration of 0% ,0.5%, 1% and 1.5% were added on the cow
milk to be fermented. The result showed that mushroom powder addition to the cow
milk yoghurt resulting lactic acid concentration, reduced its acidity and a concentration
of 1.5% powder addition is the optimum concentration for fermentation.
Other one is optimized goat milk yoghurt formula by mixture design with three
components such as white oyster mushroom skim milk and goat milk. The result
indicate that the optimum formula was a mixture of 0.5% white oyster mushroom, 3%
skim milk and 96% goat skim milk. The formula was low pH, high viscosity, and high
total lactic acid bacteria.
The addition of oyster mushroom powder to cow, buffalo and goat milk yoghurt
significantly affects the functional yoghurt properties.
