Comparative Analysis of Proximate Composition, Microbial, Antioxidant and Sensory Evaluation of Yoghurts Made from Chili Pepper and Freeze Dried Starter
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Abstract
Fermentation is an important process in yoghurt production. The precise role that red chilli peppers play in fermenting milk to make yoghurt is still unknown. The study examined the use of chili pepper as an alternative fermentation starter in yoghurt production. The pH, proximate composition, microbiological, antioxidant, phenolic, and sensory qualities of yoghurt produced from chili pepper starter (CPS) and freeze-dried starter (FDS) were compared. Results showed that the pH of milk decreases with an increase in chili pepper concentration. In terms of proximate composition, the protein (8% and 8.3%, respectively), fat (1.02% and 1.01%), and carbohydrate (16% and 17%) contents of the chili pepper and FDS yoghurts were similar. The microbial analysis verified the presence of Lactobacillus in both varieties of yoghurt, but antioxidant analysis reveals little antioxidant activity. Sensory analysis shows overall acceptability of the two yoghurts. The phenolic content of chili pepper yoghurt (572.30 ± 1.83 mg GAE/kg) was significantly higher in comparison to the FDS yoghurt (526.05 ± 0.77 mg GAE/kg). According to the study's findings, chili pepper can be utilized as a successful starter culture to produce yoghurt that is on par with yoghurt made with FDS, providing a novel approach to yoghurt production.
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