PREPARATION AND SHELF LIFE STUDY OF CINNAMON OLEORESIN INCORPORATED YOGHURT

Abstract

The yogurt was prepared using cow milk with different concentration of cinnamon with 2% starter culture of Lactobacillus acidophilus and Streptococcus thermophilus. Design expert® version 10 one factorial design was employed for the formulating the recipe of yoghurt. The obtained five formulations coded A (0 ml), B (0.1 ml), C (0.2 ml), D (0.3 ml) & E (0.4 ml) of cinnamon oleoresin incorporated yoghurt were prepared in laboratory. The samples were subjected to sensory evaluation by 9 points hedonic scoring method. Based on these quality parameter and sensory analysis score, the data were analyzed by two ways ANOVA (no blocking) using Genstat and means were compared using LSD at 5% level of significance. From sensory evaluation, formulation of 0.1 ml cinnamon incorporated yoghurt was found to be significantly (p<0.05) best using LSD at 5% level of significance. The total solid, fat, acidity, protein, total ash, lactose content pH and polyphenol content were found 16.02%, 4.43%, 0.6%, 4.64%, 0.6%, 3.52%, 4.71 and 103.36 mg/g sample respectively. Shelf life of the best product was estimated in terms of pH, acidity, syneresis and total microbial count. The product having microbial count greater than 10.5×104 cfu\ml respectively was unacceptable. From this statement we can conclude that the shelf life was found to be 5 days at room temperature and 10 days at refrigeration.