Authors:

Abstract

Edible oils constitute valuable natural antioxidants as the bio active compounds and therefore yoghurt can be enriched by fortification with edible oils. Therefore, the aim of this present study was to investigate the nutritional and physical properties and shelf life of yoghurts incorporated with edible oils namely, sunflower oil, and olive oil and sesame oil, at the rate of concentration 1.5% (w/w). Yoghurt samples analyzed for physico-chemical and sensory properties during refrigerated storage at 4oC and sensory characteristics analyzed, at day 1, week 1, week 2, week 3 and week 4 of storage. Ash, dry matter, fat, pH, titratable acidity and mineral contents were significantly difference (p<0.05) among the treatments at day one. The results of this study revealed that, the ash (0.85±0.05%) and dry matter (26.28±1.55%) content were significantly (p<0.05) higher in yoghurt incorporated with of olive oil. Fat content was significantly (p<0.05) higher in yoghurt incorporated with of sesame oil, (8.70±0.17%). pH was significantly higher in yoghurt incorporated with olive oil (4.97±0.02%). Sesame oil added yoghurt showed the highest antioxidant activity (0.311) and least value (0.166) showed in without oil added yoghurt at 593 nm absorbance. Syneresis of yoghurt was significantly (p<0.05) higher in yoghurt with olive oil after 1 hour of syneresis. During storage, the ash and dry matter content and fat content was significantly (p<0.05) increased. pH was significantly (p<0.05) decreased and titratable acidity increased with the storage period. Finally, 1.5% of sunflower oil added yoghurt had the highest mean score of overall quality of all sensory properties among sensory panelists.

Keywords: Edible oils, Physic-chemicals, Yoghurt, Storage, Sensory attributes

How to Cite: Madushani, V.M.S. and Pagthinathan, M., 2020. Development of set yoghurt adding three different edible oils. AGRIEAST: Journal of Agricultural Sciences, 14(1), pp.1–10. DOI: http://doi.org/10.4038/agrieast.v14i1.80