Comparative study on qualitative analysis of various phytochemicals in herbal yoghurt at different storage periods

Abstract

Yoghurt is ‘the coagulated milk product obtained by lactic acid fermentation through the action of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus’ The beneficial health effects of yoghurt have been partly linked to the proteolysis products produced during fermentation and storage. The present study investigate infusion of the commonly used herbs Aloe barbadensis (Aloe vera), Anethum graveolence (dill), Costus igneus (insulin plant) and Hibiscus sabdariffa (roselle) on yoghurt formation and also to evaluate the presence of various phytochemicals in detail at different storage periods. It was observed from the study that phytochemicals were detected in the all yoghurts during storage period of 14 days and no phytochemicals were noticed on 21st day of storage.