Development of mint flavoured yoghurt spread Kumar T. Santosh1, Arvindakshan P., Sangeetha A.1, Pagote C.N., Rao K. Jayaraj National Dairy Research Institute, Regional Station, Bangalore-560030, India 1Deptt. of Food Prosessing, PGP College of Arts Science, Namakkal Online published on 16 September, 2013. Abstract The health benefits of yoghurt are well known and several yoghurt based products are consumed by people all over the world. A herbal flavoured spread based on yoghurt has been developed. Yoghurt was prepared from cow milk (3% fat and 8.5% SNF) and drained for whey removal to prepare a yoghurt concentrate (YC). Levels of salt addition and coriander addition were optimized to be 2% by weight of the YC. For optimization of mint level, the mashed raw leaves were added at 2, 4 and 6% by weight of YC. The spread prepared with 2% mint level was found to be optimum in all the sensory attributes. The shelf life of the spread was 10 days at 5°C. The mint flavoured yoghurt spread is recommended for use in sandwiches, burgers, chapattis and any other leavened bakery items. Top Keywords Coriander, Mint, Salt, Sensory attributes, Spreadability, Yoghurt spread. Top |