Abstract:
The study was conducted to evaluate the potential of citrus fiber as a natural stabilizer for development of yogurt drink.
Five different levels of citrus fiber, 0.10%, 0.15%, 0.20%, 0.25%, and 0.30% (w/v) were evaluated to select the best
incorporation level of citrus fiber for the development of yogurt drink. The selected citrus fiber level was compared with
the optimum level of two stabilizers viz 0.3% and 0.035% (w/v) of gelatin and carrageenan, respectively. Authenticated
control was conducted without adding any stabilizers. According to sensory evaluation, citrus fiber incorporated
product had the highest overall acceptability compared with other treatments and control sample. The pH of all
treatment samples increased with storage period (p<0.05) and the highest influence on acidity was observed in yogurt
drinks supplemented with citrus fiber. Fat content of citrus fiber added yogurt drinks were significantly higher
compared to the control sample. Yeast and mold counts were within the acceptable range during the storage period in
all treatments. In conclusion, 0.2% (w/v) level of citrus fiber could be used to develop a yogurt drink with desired
physico-chemical, and sensory properties compared with other two stabilizers and it could be stored under refrigerated
condition up to 21 days without any hazardous contamination of yeast and molds.
