STUDIES ON PREPARATION OF MISTI BIOYOGHURT ENRICHED WITH DIFFERENT FIBRES

MADURA .V [1], DR.M.ANISA ATHHAR[2], DR. K.M. NATARAJAN [3]
Page No. 109-113

The present paper deals with the preparation of quality Misti bioyoghurt enriched with different
fibres. Misti bioyoghurt is a popular ethnic delicacy. It is added with commercial dietary fibres
such as Inulin, Wheat fibre, Maida, Tomato, Fructo oligosaccharides, with cultures like
Streptococcus thermophilus, Lactobacillus bifidum were incorporated and their effect on the
product quality in terms of physiochemical, sensory and texture quality were observed. These
dietary fibres shows decrease in viscosity and firmness,, increase in lightness, yellowness,
percentage of Brix, Acidity, protein, and Microbial ratio.
Keywords: Streptococcus thermophilus, Lactobacillus bifidum, viscosity, Brix, Firmness.