Author(s):

Vipul Jaglan, Ankur Ojha, Anurag Singh, Ravinder Singh, Shashank Gaur

Abstract: Value added products based on combination of dairy & plant derived foods provide ample scope to satisfy rising demand for health products. The study was carried out to develop novel Herb Supplemented- Fruit based- Soy milk fortified- Yoghurt. Toned milk was used as base material, and was fortified with different concentrations of soy milk (10,20,30,40,50%), mango pulp (5,10,15,20%) &Tulsi herb (Holy Basil) leaf extract (0.5,1,1.5%). Based upon sensory evaluation the level of ingredients was selected. Yoghurt prepared using 10% soy milk 15% mango pulp & 1% Tulsi leaf extract gave best sensory score. The novel yoghurt samples were analysed for physicochemical properties viz. pH, titrable acidity, water activity, Total soluble solids, ash, carbohydrate, fat, antioxidant activity and protein and was compared with market available sample of mango fruit Yoghurt. The novel product found good acceptability. The protein content & antioxidant activity for novel yoghurt was found to be higher whereas fat, carbohydrate content was lower which can be attributed to soy milk

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