Effect of Blackgram (Phaseolus Mungo) Husk on Microbial, Physiochemical and Sensory Attributes of Synbiotic Yogurt

The present study introduces the potential of black gram husk as a prebiotic in yogurt. Black gram husk in the concentration of 0.5% - 2% was supplemented to probiotic yogurt containing Lactobacillus casei NCIM No. 2364 and Lactobacillus fermentum NCIM No. 2165. Evaluation of the microbial, physicochemical and sensory properties of the probiotic and synbiotic yogurt samples was carried out. The samples were examined for bacterial counts, pH value, total titratable acidity (TTA), syneresis and sensory properties over a period of 28 days of cold storage. At the end of the storage, the bacterial counts observed in probiotic yogurt and 2% synbiotic yogurt were 6.4 log CFU mL-1 and 8.15 log CFU mL-1 respectively. The pH values of the yogurts were found to decrease with an increase in the concentration of husk. The sensitivity to syneresis was significantly higher in case of synbiotic yogurts than in probiotic yogurt. The overall sensory evaluation for texture, flavor and color of the yogurt samples revealed that yogurt containing 1% husk was the best.