Physical, textural and sensory attributes of plain set yoghurt made employing ultrafiltration technique as affected by titratable acidity during incubation

Abstract

Effect of stopping incubation at different treatable acidity levels {0.738±0.01% lactic acid (LA) (T1), 0.815±0.005% LA (T2) and 0.927±0.01% LA (T3)} of plain set yoghurt made employing ultrafiltration technique was investigated on physical, textural and sensory properties. Water holding capacity was observed to be significantly (p<0.05) higher in T2 compared to T1 and T3. Textural attributes increased significantly (p<0.05) with increasing yoghurt acidity level. Treatment T1 had significantly (p<0.05) lower flavour and acidity scores. Body & texture and overall acceptability scores were observed to be significantly (P<0.05) higher in T2 treatment. Hence, maintaining yoghurt acidity of around 0.815±0.005% LA during incubation was observed to be optimum.