Assessment of quality parameters of locally manufactured Yogurts in the Coastal Area of Ampara District.

Abstract

Yogurt is a highly nutritious fermented dairy product that is widely popular among Sri Lankans due to its numerous health benefits, including the prevention of high blood pressure, easing the gastrointestinal problems, and weight control. As a result, there has been a rise in the number of yogurt consumers. No any updated and significant research on the quality parameters has been carried out. Hence, the current study is aimed to determine the compatibility of some quality parameters with specification for yogurt as per (SLS 824:2018) and to educate and promote the local manufacturers to comply with it. Samples of three different local manufacturers were collected from markets. Quality parameters such as, pH, fat, solid-non-fat (SNF), moisture and titratable acidity (TA) were determined with standard methods. The mean pH, fat, SNF, moisture and TA contents were found to be ranged from 4.49±0.016 - 4.63 ± 0.010, 0.10±0.00 - 0.36±0.20%, 21.6±0.530 - 25.81±0.08%, 73.73±0.15 - 78.13±0.35% and 0.11±0.00 - 0.426±0.08% respectively. All samples were found with lower moisture, TA and fat contents (81%, 0.6% and 3.0%) respectively, and higher SNF (8.0) while similar pH (4.5) to (SLS 824:2018). SNF, TA, fat and moisture contents were significantly varied (p<0.05) whereas no significant variation (p<0.05) was observed in pH value with (SLS 824:2018). There is room for local manufacturers to improve their whole production processes scientifically and provide quality products on par with (SLS 824:2018) to the local consumers