Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Sunday, October 17, 2021

Mango yoghurt

Yoghurt is a fermented dairy product and widely consumed for its nutritive, therapeutic and sensory properties. Yoghurt is prepared by fermenting the milk with the use of symbiotic culture of streptococcus thermophilus and lactobacillus bulgaricus as starter culture.

Mango is a delicious fruit, appearing in a variety of sizes and shapes, and contains 15% sugars, 1% protein, significant quantities of antioxidants, carotenoids, minerals and vitamins A, C and B complex. The mango pulp is pale golden yellow or red yellow, while the texture is firm, soft or juicy and sometimes fibrous. The pulp has a subacid taste and a characteristic flavor. The nutritional composition in mangoes is very high. Its characteristics can provide the characteristic flavor, color and aroma to the yoghurt.

There were a reported that the addition of fruit preparations, fruit flavors, fruit purees, and flavor extracts enhances versatility of taste, color, and texture for the consumer. Sensory appeal also is one of the essential strategies associated with market success of fermented product like yoghurt.

Production step of mango yoghurt
*Extraction and homogenizing of mango juice
*Filtering of fresh milk to remove foreign matters
*Pasteurization at 72 °C for 15 C.
*Milk temperature cooling to 42 °C.
*Adding 3% of starter culture.
*Adding mango juice
*Incubation at 42 °C until complete coagulation of yoghurt for 5-6 hours.
Mango yoghurt

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