Advancements in functionality and quality characteristic of yoghurt- a fermented dairy product: a review

Abstract

Yoghurt a fermented product is a wholesome, nutritious food product, liked by every segment of the population. There has been a continuous effort in increasing the quality of the product by fortification and technological interventions. Researchers have focused on the addition of vitamins and minerals to eradicate micronutrient deficiency as well as the addition of health-promoting bioactive functional ingredients such as Hibiscus sabdariffa (calyx) extract and natural antimicrobial agents such as essential oils to increase the shelf life and quality parameters of yoghurt. In the case of low-fat yoghurt, carbohydrate-based fat replacers like barley beta-glucan, guar gum and inulin were used and compared with milk fat. Present review focuses on the influence of antioxidant-rich fruits such as Rutub date, mulberry pekmez and concentrated grape juice on the fermentation and quality of fruit flavoured yoghurt. There has been an innovation in product design such as carbonated yoghurt prepared from sweetened low-fat yoghurt and yog-ice cream by addition of inulin. The present review signifies that enrichment of yoghurt with functional ingredients leads to enhancement in the quality, storage stability as well as health benefits making it a product suitable for maintaining good health and curing diseases of the population in a whole.