The study of probiotic yogurt from jackfruit seed milk and coconut milk development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main goal of developing probiotic vegan yogurt is to develop a lactose free vegan product for lactose intolerant groups with minor or no symptoms as well as for people who follow a vegan diet. Probiotic vegan yogurt is good for the digestive system, as it boosts the immune system and improves calcium absorption. Physical measures were conducted on the developed yogurt in terms of colour, appearance, texture, taste, and overall acceptance measurement. The yogurt was prepared by adding specific starter cultures (Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium longum, Bifidobacterium bifidum, and Streptococcus thermophilus) to pasteurized vegan milk. In addition to that, strawberry crush and edible agar were added to provide flavour and a desirable texture, respectively. Three formulations (T0, T1, and T2) were created by varying the amounts of edible agar (1%, 2%, and 2%) and strawberry crush (0%, 15%, and 20%). Flavoured yogurt with the formulation of T2 was accepted on the basis of sensory characteristics like taste, texture, colour, smell, mouthfeel and overall acceptability. Selected flavoured yogurt were assessed for physico-chemical, microbial, and sensory characteristics. The final product was found to have 0.40% fat, 1.00% protein, 0.22% ash, and 78.67% moisture.
Jackfruit seeds milk, coconut milk, probiotic, vegan yogurt
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