Physiochemical Assay of Lycopene Supplemented Yoghurt

Abstract

Tomato (Lycopersicumesculentum L.) is one of the predominant lycopene source. Lycopene is an essential nutrient as it is not synthesized internally. It is a carotenoid abundantly found in tomato and tomato. It is found in red vegetables and fruits such as pink grapefruits, watermelons, tomatoes and papayas. The uptake of lycopenerich foods can result in positive health benefits.

Objective: To perform physiochemical assay of Lycopene supplemented yoghurt.

Methods: Various organic solvents (i.e. hexane) were used to extract lycopene and to used in yoghurt preparation. Hexane residues were removed from the extract before being used for the product development. Chemical analysis, acidity, and viscosity and sensory analysis were carried out during storage period at intervals of 0, 7 and 14 days.

Results: Acidity was increased due to the production of lactic and acetic acid. Acidity was increased significantly from 0.92 to 1.03%. Yoghurt was evaluated for different sensory attributes such as taste and mouth feel. A decline trend in the scores for sensory characteristics was observed during 14 days of storage period. At zero day maximum score (9) was recorded for T₃ and  minimum score for (8.26) was awarded to T₀ After 0, 7 and 14 days of storage, judges observed a slightly decline due to the storage time of the yoghurt samples.

Conclusions: The present analysis suggested that lycopene has a great antioxidant potential, which could be utilized in dairy products to increase quality and shelf life.