Abstract:
A research was conducted at the Department of Bio System Technology. Faculty of
Technology, Eastern University, Sri Lanka to produce yoghurt with different plant
based stabilizers such as kithul flour and agar instead of gelatin and to investigate
physical, chemical and sensory parameters.
in my research. there was five treatments of yoghurt prepared to incorporate different
levels of above mentioned Gelatin substitutes 6 gl-1 .The other ingredients were used in
similar proportion in all treatments. The live treatment in this study were T1 -Yoghurt
with Gelatin stabilizer (Control), T2- yoghurt with 10% kithul flour extract, T3- yoghurt
with 30% kithul flour extract, T4- yoghurt with 10% agar extract, T5- yoghurt with
30% agar extract yoghurt.
The experiment was laid out with a completely randomized design with two
replications. All five treatment of freshly prepared yogurts were analyzed for nutritional
quality and organoleptic qualities. The nutritional qualities such as pH, Total
Suspended Solid, Ash, Fat, Protein, Syneresis and tritratable acidity were analyzed
according to AOAC (2002) method.
The nutritional qualities pH, Ash. Fat, Titratable Acidity, Protein, Total
Suspended Solid and syneresis were significant differences (P>0.05) among the
treatments. Based on the above result all treatment were kept for storage in a refrigerator
for 21 days. There was a slight decrease in pH but slight increase in protein, titratable
acidity, fat, ash, syneresis and total suspended solid. The Result of the organoleptic
characteristics revealed that treatment T1- Yoghurt with gelatin stabilizer (Control) had
the highest mean score of overall quality of all sensorial properties namely, color, taste,
aroma, and overall acceptability and the treatment with T5- 30% Agar extract had the
next best level after 21 days of storage in a refrigerator.
Based on these results during the storage study the T5 treatment with 30% agar
extract was selected as the best treatment. Thus it can be concluded that Plant based
stabilizer of 30% agar can be used to replace gelatin in yoghurt preparation completely.
