African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 950

Full Length Research Paper

Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt

Ashu Walia1, H. N. Mishra2 and Pradyuman Kumar1*
  1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal - 148106 India. 2Department of Agricultural and Food Engineering, Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur 721302 India.
Email: [email protected]

  •  Accepted: 25 August 2009
  •  Published: 30 June 2013



Mango soy fortified yoghurt (MSFY) samples were prepared by using blends of 78.3% milk containing 3% fat, 14.5% soymilk containing 8.2% total solids and 7.2% mango pulp containing 18% total solids. The physico-chemical, textural properties and yoghurt bacteria counts of MSFY were analyzed at an interval of 30 min during fermentation upto 270 min. The fermentation time had a positive effect on acidity but a negative effect on pH, total solids and sugars in MSFY. Quadratic model were well fitted into different physico-chemical properties of MSFY during fermentation. Textural profile data of MSFY during fermentation were: hardness (46.44 - 154.6 g), cohesiveness (0.4133 - 0.8137), adhesiveness (-2.57 to -59.77 g.s), springiness (1.037 - 1.416) and gumminess (26.22 - 93.80 g). The Streptococcus thermophilus counts increased from 1.3 × 10to 1.75 × 10cfu/ml and Lactobacillus bulgaricus from 0.9 × 10to 1.17 × 109 cfu/ml. Specific growth rate of S. thermophilus is higher than that of L. bulgaricus during MSFY fermentation.


Key words: Yoghurt, mango, soymilk, fermentation, texture, physico-chemical properties.