Faizan ul Haq, Aysha Sameen, Qamar u Zaman, Bilal Sajid Mushtaq, Muhammad Bilal Hussain, Ahsan Javed, Sergey Plygun, Olga Korneeva, Mohammad Ali Shariati
Development and evalutation of yogurt supplemented with lentil flour
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
Klíčová slova: Lentil yogurt, viscosity, water holding capacity, synersis
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Anotace: Yogurt is well known and most consumed fermented dairy product due to its health promoting effects and better sensory attributes, but consumers’ demand the value added foods with least defects and more nutrition. Different naturally occurring foods like fruits and lentils have been supplemented in yogurt to enhance the physic-chemical, nutritional and sensorial attributes. In this research milk was supplemented with 1%, 2%, 3% and 4% lentil (Lens culinaris) flour (LF) for development of lentil yogurt; LY0 (0% lentil), LY1 (1% lentil), LY2 (2%lentil), LY3 (3% lentil) and LY4 (4% lentil). The proximate composition of LY included; total solids (TS), solid not fat, crude fat, moisture, crude fiber, ash nitrogen free extract (NFE) and crude protein. While during storage of 28 days at 4+1o C pH, acidity, water holding capacity, viscosity, synersis and sensory evaluation were recorded to assess the effect of lentil flour on its physic-chemical and sensorial improvement. The proximate composition of LY revealed that as the LF proportion was increased the nutritional profile; mineral contents and protein, was also improved significantly (p<0.01). There was significant (p<0.01) increase in resistance of change of pH and acidity of LY as compared to control. Similarly, LF had highly significant effect on synersis, water holding capacity and viscosity (p<0.01) due to the presence of complex carbohydrates and glycoprotein. Moreover, the sensory evaluation was considerably improved and LY containing 2% LF stood out to be the best sample of LY. Considering outcomes of all the parameters, it is suggested that lentil flour can serve as potential supplement for the value addition of yogurt and other fermented dairy products.