Development and Characterization of Biocolour Fortified Yogurt: A New Pathway towards Functional Foods

Development and Characterization of Biocolour Fortified Yogurt: A New Pathway towards Functional Foods

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
  
© 2020 by IJETT Journal
Volume-68 Issue-4
Year of Publication : 2020
Authors : Shairee Ganguly, Kakali Bandyopadhyay, Riya Dasgupta
DOI :  10.14445/22315381/IJETT-V68I4P201S

Citation 

MLA Style: Shairee Ganguly, Kakali Bandyopadhyay, Riya Dasgupta "Development and Characterization of Biocolour Fortified Yogurt: A New Pathway towards Functional Foods" International Journal of Engineering Trends and Technology 68.4(2020):1-6.

APA Style:Shairee Ganguly, Kakali Bandyopadhyay, Riya Dasgupta. Development and Characterization of Biocolour Fortified Yogurt: A New Pathway towards Functional Foods  International Journal of Engineering Trends and Technology, 68(4),1-6.

Abstract
At present, the demand for functional foods is increasing worldwide due to the increased awareness on therapeutic and medicinal properties and their benefits among public because they provide health benefits beyond the provision of essential nutrients. Numerous plant foods or physiologically active ingredients derived from plants have been investigated for their role in disease prevention and health. Natural dyes are those derived from plants, insects, animals and minerals. In this study, color extracted from purple cabbage was used for the development of fortified yogurt, since dairy products or the milk derived products can be considered as functional foods as they are health beneficial for human. The physiochemical and rheological properties of fortified and plain yogurt were checked. Plain yogurt is considered as control. The rheological properties were measured using rheometer which shows a similar flow behavior of Bingham plastic nature. The color stability in terms of anthocyanin content was determined at 560nm at different pH. The polyphenol content (in terms of mg GAE/ gm dry sample) of both fortified and control yogurt were determined spectrophotometrically which shows an increase in values of 1.78 times than control. Thus it can be concluded that the overall acceptability of fortified yogurt is better than the control in terms of sensory analysis, syneresis as well as functional properties.

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Keywords
fortified yogurt, biocolour, purple cabbage, anthocyanin, functional foods.