USE OF METEROXYLON SAGU AS A STABILIZING AGENT IN YOGHURT

Abstract

Yoghurt is popular fermented milk product with higher nutritional value and significant health beneficial effects. The formulation of yoghurt with optimum texture, appearance, consistency and stability to synersis, and shelf life is major challenge to dairy industries. Usually, syneresis is reduced by either increasing the total solids of yoghurt or by using stabilizers. The main objective of the present study was to use Metroxylon sagu as stabilizing agent in yoghurt and to evaluate its influence on the composition, shelf life, texture and sensory characteristics of yoghurt.  Enrichment of yoghurt with Meteroxylon sagu (Sagudana) at different levels was studied for physicochemical (pH, acidity, fat, synersis, viscosity, protein, water holding capacity), sensory evaluation (flavour, body and texture, acidity, appearance and container closure) and microbiological analysis (TVC and Colliform). Yoghurt prepared by incorporation of Meteroxylon sagu (@ of 0.1%, 0.25% and 0.5%) was compared for these characteristics to the yoghurt containing stabilizer gelatin (0.5% w/w).  These attributes were significantly affected by the use of stabilizer and its rate of incorporation. Use of Meteroxylon sagu produced better results in terms of lowering syneresis Y0 (0.43mL), Y1(0.83 mL) and improving appearance, body and texture. The decrease in water holding capacity for controlled and treated samples was 2.84%, 18.47%, 10.64% and 18.24% for Y0, Y1, Y2 and Y3 respectively. Addition of Meteroxylon sagu upto 0.5% did not influence taste and overall acceptability. Meteroxylon sagu @ 0.25% gave best results for overall sensory acceptability and yoghurt shelf life was increased upto 30 days.