KUSUMA N. WADED AND V. R. SINIJA
Abstract
Medium chain triglyceride oil based functional yogurt drink was prepared from skim milk with the addition of MCT at two different variations (0.5 and 1.0%) and transferred to a sterilized glass bottle with skimmed milk at (43 ðC). The pH and TSS values of yogurt decreased over the storage period with a simultaneous increase in bacterial count. The sample with concentration of 1 % of MCT treated at 43 ðC showed the best results compared to control samples with an acceptable microbial load. The highest lightness index was found in MY2 with 82.30 and lowest was in MY1 with 80.5 at the 1st day of the storage. At the end of the storage period (21st day), decreased lightness (L*) was observed in MY1 followed by control sample. TA was significantly increased in MYC than in MCT samples with value of 1.11ñ0.11% and 1.10ñ0.10% respectively. Acceptability index of sensory attributes of developed yogurt drink of 1 % MCT oil incorporated shows the best overall acceptability compared to other samples. Hence it is a potential replacement to the probiotic drinks with added health benefits.