Preparation and evaluation of yoghurt like fermented dairy product containing transesterified palm olein

Abstract

Main objective of this research work was to develop yoghurt like fermented dairy product by replacing milk fat with enzymatically transesterified palm olein. Milk fat was replaced with enzymatically transesterified palm olein at different levels, i.e., T₁ (1.5% enzymatically transesterified palm olein and 2% milk fat), T₂ (2.5% enzymatically transesterified palm olein and 1% milk fat), T₃ (3.5% enzymatically transesterified palm olein and 0% milk fat). All these treatments were compared with a control T₀ which did not contain any vegetable fat replacement (3.5% milk fat). Yoghurt like fermented dairy product was prepared from buffalo milk and stored for 21 days at 4°C. The addition of enzymatically transesterified palm olein on physico-chemical analysis and sensory characteristics were determined at the interval of 7 days. Incorporation of palm olein up to T₁ level did not have any adverse effect on compositional attributes, pH and acidity of yoghurt like fermented dairy product, flavor, texture and overall acceptability scores.