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Preparation and evaluation of yoghurt like fermented dairy product containing transesterified palm olein

Authors :
Muhammad Abdullah
M. Ilyas
Muhammad Nadeem
I. Hussain
Saima Inayat
Anjum Rashid
Talat Naseer Pasha
Source :
Mediterranean Journal of Nutrition and Metabolism. 5:39-44
Publication Year :
2012
Publisher :
IOS Press, 2012.

Abstract

Main objective of this research work was to develop yoghurt like fermented dairy product by replacing milk fat with enzymatically transesterified palm olein. Milk fat was replaced with enzymatically transesterified palm olein at different levels, i.e., T1 (1.5% enzymatically transesterified palm olein and 2% milk fat), T2 (2.5% enzymatically transesterified palm olein and 1% milk fat), T3 (3.5% enzymatically transesterified palm olein and 0% milk fat). All these treatments were compared with a control T0 which did not contain any vegetable fat replacement (3.5% milk fat). Yoghurt like fermented dairy product was prepared from buffalo milk and stored for 21 days at 4 °C. The addition of enzymatically transesterified palm olein on physico-chemical analysis and sensory characteristics were determined at the interval of 7 days. Incorporation of palm olein up to T1 level did not have any adverse effect on compositional attributes, pH and acidity of yoghurt like fermented dairy product, flavor, texture and overall acceptability scores.

Details

ISSN :
19737998 and 1973798X
Volume :
5
Database :
OpenAIRE
Journal :
Mediterranean Journal of Nutrition and Metabolism
Accession number :
edsair.doi.dedup.....ae97b467892b855595e113e5545ed621
Full Text :
https://doi.org/10.3233/s12349-011-0068-5