Development, Characterization and Quality Evaluation of Chia (Salvia hispanica) Enriched Yoghurt

Abstract

The aim of the present study was to assess the effect of chia flour at various levels of incorporation on the physicochemical, rheological, textural, mineral, microbiological and sensory properties of yoghurt during refrigerated storage. Five yoghurt formulations were evaluated: T₀ (0% chia flour), T₁ (2%), T₂ (4%), T₃ (6%), and T₄ (8%). Samples were analyzed during refrigerated storage for pH, titratable acidity, moisture and protein composition, water-holding capacity (WHC), syneresis, viscosity, mineral composition, texture, microbial quality and sensory characteristics. The results show that acidity level increases and pH decrease with the increase of storage time. The maximum value of acidity was recorded as 1.1233% for T₄ at 21^st day and minimum values were 0.8733% for T₂ at 0 day. Ash contents of chia yoghurt decreased with the storage time. The maximum value for ash was found to be 1.0167% for T₂ at 0 day and minimum value was 0.7500% for T₄ at 21^st day. Protein contents decreased with the storage period. Moisture level of chia yoghurt decreases with the storage period. The maximum value of pH was found to be 4.50 for T₃ at 0 day and minimum value was 4.2500 for T₄ at 21^st day. Fat contents decreased with the storage time. Syneresis also increases and water holding capacity decreases with the storage time. Total plate count also increases with storage time. Water holding capacity decreases due to the increase in acidity level. Sensory responses were not generally higher for one formulation, with T₃ having the highest color score, T₁ the highest flavor score, T₂ the highest texture score, T₀ and T₃, and T₀ and T₁, having the highest overall acceptability score. Overall, chia flour demonstrated potential as a functional ingredient for modifying yoghurt quality and stability.