DEVELOPMENT OF MUNG BEEN ENRICHED STIRRED YOGURT

Abstract

Yogurt, one of the most popular fermented milk products, is known for its typical flavour, characteristic consistency and high nutritive and therapeutic value. The highest consumption of yogurt through out the country made an image to enrich the product with suitable pulse grains. Therefore studies were carried out to develop a green gram enriched yogurt with good sensory appeal.

Five samples were prepared by changing level of mung bean powder as 5%, 10%, 15%, 20%and 25%, while keeping other ingredients constant. Organoleptic qualities of sample were evaluated with the experienced tasting panel using seven-point hedonjc scale. Acidity and pH of the samples were observed over the 29 days of storage at 4°C with 4 days interval. Final product was analyzed for total solids, pH, fat, acidity and Brix value. Microbiological evaluation was earned out for yeast, mould and coliform.

Significant difference existed between the samples in the attribute of the appearance, colour, flavour, mouth feel, and overall acceptability. Highest rating was obtained by the sample with 10% mung bean paste. Sample with 10% mung bean paste was further evaluated for its keeping quality. Time series analysis of pH forecasted the shelf life of product as 27 days when pH was 4.1 at 4°C. No significant differences were found in pH and acidity development throughout the storage. Microbiological data (yeast mould) showed no significant difference with the storage and no coliforms were detected throughout the storage. The green gram enriched stirred yogurt with 26% total solids, 4.5%, 0.97 pH, acidity, 21° Brix and 3.5% fat showed 29 days of storage life at 4± °C without any deterioration of colour, texture and appearance.