ISSN 2394-5125
 

Research Article 


SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu.

Abstract
Yogurt is one of the most popular fermented dairy products which have great consumer acceptability due to its higher health benefits. It provides calcium and milk proteins to the consumers. Azolla is dichotomously branched free floating aquatic fern naturally available on moist soils. Due to its high nutritional values and protein content, it is suitable for human consumption. In this study, yogurt was prepared by incorporating Azolla pinnata extract in different concentration (1%, 2% and 3%) and its shelf life was evaluated. Then the organoleptic and physiochemical properties were evaluated. Organoleptic evaluation was done using Nine-point Hedonic scalewith a panel of experts. Physiochemical properties of yogurt samples were analyzed in terms of pH, moisture content, ash content and water holding capacity. The shelf life of Azolla pinnatain corporated yogurt was analyzed for Coliform, mold and yeast. The nutritional profile in terms of protein and fat content for the different trials was also estimated. All these parameters were tested in the storage interval of 0, 5 and 10 days which was stored under refrigeration.[1-6].

Key words: Azolla pinnata, Yogurt, Organoleptic Evaluation, Physiochemical Properties.


 
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How to Cite this Article
Pubmed Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu. SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT. JCR. 2020; 7(7): 770-773. doi:10.31838/jcr.07.07.140


Web Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu. SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT. http://www.jcreview.com/?mno=108923 [Access: April 17, 2021]. doi:10.31838/jcr.07.07.140


AMA (American Medical Association) Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu. SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT. JCR. 2020; 7(7): 770-773. doi:10.31838/jcr.07.07.140



Vancouver/ICMJE Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu. SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT. JCR. (2020), [cited April 17, 2021]; 7(7): 770-773. doi:10.31838/jcr.07.07.140



Harvard Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu (2020) SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT. JCR, 7 (7), 770-773. doi:10.31838/jcr.07.07.140



Turabian Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu. 2020. SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT. Journal of Critical Reviews, 7 (7), 770-773. doi:10.31838/jcr.07.07.140



Chicago Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu. "SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT." Journal of Critical Reviews 7 (2020), 770-773. doi:10.31838/jcr.07.07.140



MLA (The Modern Language Association) Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu. "SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT." Journal of Critical Reviews 7.7 (2020), 770-773. Print. doi:10.31838/jcr.07.07.140



APA (American Psychological Association) Style

P. Divya, K. Kanimozhi, S. Poornima, S. Tamilarasu (2020) SHELF LIFE AND PHYSICOCHEMICAL EVALUATION OF AZOLLA PINNATA INCORPORATED YOGURT. Journal of Critical Reviews, 7 (7), 770-773. doi:10.31838/jcr.07.07.140