Background: The aim of the study was to develop a Sapodilla flavoured yogurt enriched with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Millet milk was extracted by simple soaking and pressure cooking method.&nbsp; 
 
Methods: Four variations and control sample of the yogurt were developed with incorporation of millet milk in the proportions; 10%, 20%, 30% and 40%, where 0% served as the control. Sensory evaluation was performed using the nine-point hedonic scale. Variation 2 of the yogurt (Y2-20%) having the highest overall acceptability (7.70&plusmn;0.05) was finalized for further analyses. 
 
Result: The physicochemical analysis including texture (hardness- 75.66&plusmn;0.57), syneresis (4.50&plusmn;0.10), pH (4.46&plusmn;0.05), total titratable acidity (0.86&plusmn;0.05) and total solids (23.2&plusmn;0.20) were studied for the developed product. Antioxidant activity revealed 87.93% inhibition and total Phenolic content was found to be significant (P value &lt;0.001) in comparison with the control. Development of flavored yogurt enriched with kodo millet milk is a novel technique. Hence, as indicated, great prospects exist in India for such value added ingredients made with traditional millets and milk byproducts along with advanced technologies for their processing.

Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet)

Bioactive yogurt an innovative functional dairy food refers to the incorporation of bioactive components from aloe vera to promote better health. The process parameters like incubation temperature, percentage of (total solids, starter culture and bioactive component) were optimized based on the incubation time and quality of the developed bioactive yogurt. The optimized process parameters were 4 hours Incubation time, 43&deg;C Incubation temperature, 23 % Total Solids, 1 % Aloe vera and &nbsp; 2 % Starter cultures (L.lactis : L.acidophilus). The quality parameters such as hardness, firmness, cohesiveness, consistency and the index of viscosity of bioactive yogurt were found to be 10.5 g, 69.97 g, -17.29 g, 366.29 g mm, -5.89 g mm respectively. The pH and the titratable acidity were found to be 4.59 and 0.96, respectively. The microbial analysis revealed that the bioactive yogurt had a shelf life of 12 days under refrigerated condition with overall acceptability of 7.&nbsp; 
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Development of yogurt with bioactive molecules

<div>Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. 
 
Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4&deg;C for 8 hours. 
 
Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples.</div>

Studies on Development of Fibre Rich Probiotic Frozen Yogurt

<div style="text-align: justify;">Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of &nbsp;FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control &ndash; FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly (&lt; 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased (&lt; 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher (&lt; 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.</div>

<div style="text-align: justify;">Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour</div>

Background: Despite the widespread consumption and economic significance of Greek yogurt, there are no universally recognized standards. This has resulted in variations in its nutritional composition, production methods, and labeling practices, leading to inconsistencies in quality across brands and markets. This study investigates the physicochemical, microbial, and sensory properties of plain and flavored Greek yogurts produced in Oman to address consumer preferences and establish quality benchmarks. 
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Methods: Physicochemical analyses were conducted to measure density, moisture, fat, protein, Ash, pH, acidity, total solids, non-fat solids, color and viscosity of plain and flavored Greek yogurts. Microbial assessments were performed to determine total viable counts, yeast and mold, E. coli&nbsp;and S. aureus. While sensory evaluations were carried out to assess aroma, color, texture, flavor, acidity, sweetness, and overall acceptability. 
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Result: Flavored yogurts exhibited lower moisture content (71.69-72.32%) compared to plain yogurt (77.87%), contributing to a creamier texture. Fat content varied by flavor, with peach and apricot yogurt containing the highest level (5.475%), while plain yogurt had the highest protein content (2.35%). Flavored variants showed increased acidity (1.037-1.110%) and higher viscosity (32,965-34,400 cP), enhancing their sensory appeal. Microbial analyses confirmed the safety of all samples, with lower total viable counts in flavored yogurts attributed to the antimicrobial properties of fruit acids. Sensory evaluations revealed that strawberry yogurt was the most preferred, scoring highest in flavor, sweetness, and overall acceptability (93.3% acceptability index). These findings underscore the importance of optimizing sensory attributes and product formulations to improve consumer satisfaction in the dairy industry.

The Quality of Plain and Flavored Greek Yogurt

<div style="text-align: justify;">The state fruit of Kerala, jack, is a miraculous fruit due to its nutrient profile, health benefits and greater potential for value addition. It can be better utilised if consumer acceptable products are prepared from this fruit. The growing demand for &quot;healthy food&quot; is stimulating the innovation and development of new products nationally and internationally. Yogurt, a milk-based product, is a healthy food which offers high nutritional value with concentrated amounts of protein, carbohydrates, and fat. The added value of yogurt over milk lies in the presence of beneficial bacteria as well as certain bioactive components. The study was aimed at developing a low-fat yogurt. Hence in this study, yogurts were prepared by incorporating varying proportions of blanched jackfruit pulp (10%, 20%, and 30%) along with equal volumes of homogenized and skimmed milk. Both koozha and varikka variety of jackfruits were prepared. The jackfruit bulbs were steam blanched for five minutes and pulped to prepare the yogurt. Plain yogurt served as the control. The prepared yogurts were organoleptically evaluated using a 9 point hedonic scale with a panel of 15 judges. The selection of the best sample was done based on Kendall&#39;s coefficient of concordance. Among the fruit yogurts, the yogurt with 30% jackfruit pulp scored maximum for the sensory attributes. Chemical parameters like pH, moisture, fat, protein, crude fiber and a total ash content of the yogurts were determined.</div>

<div style="text-align: justify;">Standardization and Quality Evaluation of Jackfruit based Low Fat Yogurt</div>

<div style="text-align: justify;">Background: Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. To investigate what level of sugar reduction is accepted in set-type yogurt, we conducted a hedonic test focusing on the sensory attributes and assessed the nutritional quality of the yogurt.&nbsp; Methods: We prepared a total of 12 set-type yogurt samples using four sugar concentrations (viz. 0, 4, 5 and 12%). The starter culture was used as a 1:1 ratio mixture of Streptococcus thermophilus and Lactobacillus bulgaricus. The sensorial, chemical and microbiological analyses were performed. Result: From the investigation, yogurt containing at least 4 and 5% added sugar was found acceptable based on overall sensory score. On the hedonic scale, yogurt containing 12% sugar was more often described as too sweet compared with yogurt containing 4 and/or 5% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 0% sugar was judged as too low. The 4 and 5% added sugar yogurt was recorded highest with protein content 4.35 and 4.53%, respectively. The initial total viable count (TVC) of the yogurt made was found highest in 4 and 5% sugar yogurt each with &raquo; 5 log10 cfu/mL. These results indicate that consumers would accept set-type yogurts with 4 to 5% added sugar instead of 12 to 15%, but 0 to 3% sugar would be too low.</div>

<div style="text-align: justify;">Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture</div>

Background: The aim of the present study was to formulate a reconstituted yogurt powder enriched with foxtail millet protein.&nbsp; 
 
Methods: The incorporation of foxtail millet protein in the range of 0.5-1.5% in the nutrient conditions on physicochemical and reconstitution properties of high protein fresh yogurt and reconstitution yogurt product was investigated. 
 
Result: The results obtained that various range of protein isolate of reconstitution yogurt product was significantly different (p&lt;0.05) in the physicochemical properties such as pH, titarable acidity, total solids, water holding capacity, syneresis and color. Incorporation of millet protein isolate in both fresh and reconstitution yogurt was significantly increased nutritional properties than that control products. Similarly, the physicochemical properties such as total solids, acidity, color parameters and antioxidant properties results showed that significant increase (p&lt;0.05) in the reconstitution yogurt. The results of sensory attributes evidenced that the reconstituted yogurt had greater acceptance than the control yogurt, probably due to the addition of protein isolate which positively affected sensory properties. Results suggested that the reconstitution yogurt enriched with millet protein isolate met all nutrient, sensory attributes and physicochemical and high shelf life recommendations dairy products.&nbsp;

Effect of Foxtail Millet Isolates on the Quality Parameters of Reconstituted Yogurt

Background: This project is aimed at developing a milk-based beverage combining the nutrient properties of milk, amaranth and dates. Inclusion of amaranth and dates in flavoured milk could provide product diversification and benefits to the health-conscious consumers. The objective of the present study was to develop a procedure for manufacture of an amaranth date flavoured milk (ADFM) using amaranth and date.&nbsp; 
Methods: To select the level of fat in milk, four batches of ADFM were prepared from milks containing different levels of milk fat viz. F1 (4.5%), F2 (3.0%), F3 (1.5%) and F4 (0.1%). To carry out their optimization in the final product formulation, the data was analysed using response surface methodology (RSM) using an advanced statistical software program named design expert (Version 8.0.3) was employed. 
Result: On the basis of overall acceptability score, ADFM prepared from milk containing fat at 3.0% fat was preferred the most. From amongst different types and levels of stabilizing salts it was found that addition of 0.15% sodium citrate prevented coagulation during sterilization. The levels of roasted amaranth flour (% w/w of milk), date extract (% w/w of milk) and sugar (% w/w of milk) for preparation of ADFM was optimized using RSM with CCRD using three independent variables. The suggested solution from RSM analysis for ADFM was: level of roasted amaranth flour: 1.61 % w/w of milk, level of date extract: 5.16% w/w of milk and sugar: 6.0% w/w of milk. The developed product has 20.83% total solid, 2.77% fat, 3.07% protein, 14.15% carbohydrate, and 0.84% ash. Results of the study revealed that an acceptable quality ADFM can be manufactured by incorporating roasted amaranth and date.

Amaranth and Date Flavoured Milk

Background: The research aimed to create a new probiotic jelly drink using goat milk yogurt and hydrocolloids. It assessed the drink&rsquo;s quality, physicochemical properties, sensory attributes and microbial stability during refrigerated storage. 
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Methods: The goat milk yogurt jelly drink consisted of 50% goat milk yogurt and various hydrocolloids. Evaluation of samples was carried out during storage to determine the syneresis, pH, total acidity, total soluble solids, color, rheology, microbiological assessments and sensory evaluations. 
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Result: During refrigerated storage of the drink, both syneresis and total acidity increased, while pH and total soluble solids decreased. The drink had high positive L* values, low negative a* values and low b* values, exhibiting pseudoplastic behavior characterized by an increased consistency index and a decreased flow behavior index. Texture profile parameters declined throughout storage. Total bacterial counts exceeded 104 cfu/g by day 21; no significant changes were observed in sensory attributes up to day 14 of storage. Extending the shelf life of the drink product would increase the potential for its successful commercial launch.