Development and Physico Chemical Analysis of Fortified Vegan Probiotic Fruit Yogurt with Ashwagandha Withania Somnifera

The study of Herb fortified Probiotic Vegan Fruit Yogurt development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul University, Vadodara. The main idea of study was to develop a herb fortified fruit yogurt as it can be served to the Lactose Intolerant group of people with minor or no symptoms as well those who have diverted their diet towards vegan. Herb fortified yogurt was developed using Ashwagandha Withania somnifera and Fig Ficus carica . Yogurt provides immunity, helps in reducing high blood pressure and improves digestion and in addition, ashwagandha is a condiment that provides Immuno boosting, anti inflammatory and anti cancer properties. It helps in reducing blood sugar level and cholesterol levels. This yogurt was prepared by adding five strains of probiotic culture Lactobacillus acidophilus, Lactobacillus Rhamnosus, Bifidobacterium Bifidum, Bifidobacterium Longum, Streptococcus thermophilus in pasteurised milk in addition, Ashwagandha condiment and Fig pulp were further added. Three distinct formulations T0, T1 and T2 were developed with different formulation of Ashwagandha 0.5 , 1 and 2 and Fig pulp 5 , 20 and 30 . The named expression was further analysed for physio chemical and microbiological characteristic. Herbal probiotic fruit yogurt with T1 formulation with 1gm of Ashwagandha and 20 ml of fig crush was set up to be best on the basis of sensory evaluation like taste, texture, colour, mouth feel, and overall acceptability. The herbal fruit yogurt contains fat 0.69 , Protein 1.20 and Ash 0.17 . The overall acceptability of herbal fruit yogurt was found to 8.03. Prasad Surve | Prof. Nisha Wagh | Harishikesh Joshi "Development and Physico-Chemical Analysis of Fortified Vegan Probiotic Fruit Yogurt with Ashwagandha (Withania Somnifera)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52765.pdf Paper URL: https://www.ijtsrd.com/home-science/food-and-nutrition/52765/development-and-physicochemical-analysis-of-fortified-vegan-probiotic-fruit-yogurt-with-ashwagandha-withania-somnifera/prasad-surve