SYNOPSIS

ON

DEVELOPMENT OF ORANGE FLAVOURED BASED FORTIFIED

YOGHURT WITH VITAMIN-D.

PRESENTED By:

Ashutosh Masih

ID. No. 15MDT001

ADVISOR

Prof. (Dr.) Arif A. Broadway

DIRECTOR

Department of Dairy Technology

Warner College of Dairy Technology

Sam Higginbottom University of Agriculture, Technology and Science Allahabad (211007) Uttar
Pradesh, India.
INTRODUCTION

Yoghurt or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are
known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on
milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available
worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water
buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. Milk used
may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be
used, with substantially different results.

Yogurt is produced using a culture of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. In
addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some
countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for
example, the requirement for the number of lactobacillus bacteria is at least 1 × 106 CFU per milliliter.

To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that
they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture
is mixed in, and a temperature of 45 °C (113 °F) is maintained for four to twelve hours to allow fermentation.

Da-hi is a yogurt of the Indian subcontinent, known for its characteristic taste and consistency. While cow's
milk is considered sacred and is currently the primary ingredient for yogurt, goat and buffalo milk were widely
used in the past, and valued for the fat content (see buffalo curd).

Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented
in bamboo tubes. Yogurt is common in Nepal, where it is served as both an appetizer and dessert. Locally
called dahi, it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious
occasions, family gatherings, and so on. Yogurt (plain yogurt from whole milk) is 81% water, 9% protein,
5% fat, and 4% carbohydrates, including 4% sugars (table). A 100-gram amount provides 406 kilojoules
(97 kcal) of dietary energy. As a proportion of the Daily Value (DV), a serving of yogurt is a rich source
of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus,
and selenium (14 to 19% DV; table).

Although yogurt is often associated with probiotics having positive effects

on immune, cardiovascular or metabolic health, high-quality clinical evidence is insufficient to conclude that
consuming yogurt lowers risk of diseases or improves health.
Orange Pulp

The juice vesicles (or pulp) of a citrus fruit are the membranous content of the fruit’s endocarp.
The vesicles contain the juice of the fruit. The pulp is usually removed from the juice by filtering it out. The
juiciness of the pulp depends on the species, variety, season, and even the tree on which it grew. Pulp cells
often have thin membranes, and they are less regular in shape than other plant cells. They are also very large
and protect the seeds of the fruit. The color of the pulp is variable, depending on the species and the ripening
stage. Usually, it has the color of the outer peel (exocarp).About 5% of the weight of an average orange is made
up of the membranes of the juice vesicles. It also supplies potassium, thiamin, and folate. Citrus juices contain
flavonoids (especially in the pulp) that may have health benefits. Orange juice is also a source of the
antioxidant hesperidins. Because of its citric acid content, orange juice is acidic, with a typical pH of around
3.5. Orange juice is the liquid extract of the fruit of the orange tree, produced by squeezing oranges. It comes in
several different varieties, including blood orange, navel oranges, Valencia, Clementine, and tangerine. As well
as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in
American English, and "juicy bits" in British English. These vesicles contain the juice of the orange and can be
left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors,
such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ".

Due to the importance of oranges to the economy of the state of Florida, "the juice obtained from mature
oranges of the species Citrus sine sis and hybrids thereof" was adopted as the official beverage of Florida in
1967. Orange juice (along with grapefruit juice) is offered to every visitor at each of the state's five Florida
Welcome Centers. Commercial orange juice with a long shelf life is made by drying and later rehydrating the
juice, or by concentrating the juice and later adding water to the concentrate. The health value of orange juice is
debatable: it has a high concentration of vitamin C, but also a very high concentration of simple sugars,
comparable to soft drinks. A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has
124 mg of vitamin C (>100% RDI).[9] It has 20.8 g of sugars and has 112 Calories. It also
supplies potassium, thiamin, and fol ate.

Health Benefits

1. Rich in Vitamin-C
2. Production of collagen Cells
3. Minerals like (calcium, magnesium, phosphorus and potassium)
4. Anti-Cancer Potential
5. Pectin (dietary fiber )
6. Improve digestive system
 Nutritional value per 248 g (1 cup)

Energy 468.6 kJ (112.0 kcal)

Carbohydrates 25.79

Sugars 20.83

Dietary fiber 0.50

Fat 0.50

Protein 1.74

Vitamins Quantity
%DV†

Vitamin A
equiv. 3% 25 μg

Vitamin A 496 IU

Vitamin B6 8% -0.099 mg

Folate (B9) 19%

74 μg

Vitamin B12 0% 0.00 μg

Vitamin C 149%
124.0 mg

Vitamin D 0.00 IUs

Vitamin E 1% 0.10 mg

Vitamin K 0% 0.2 μg
Vitamin-D

Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption

of calcium, magnesium, and phosphate, and multiple other biological effects. In humans, the most important
compounds in this group are vitamin D3 (also known as cholecalciferol) and vitamin
D2 (ergocalciferol). Cholecalciferol and ergocalciferol can be ingested from the diet and from
supplements. Only a few foods contain vitamin D. The major natural source of the vitamin is synthesis of
cholecalciferol in the skin from cholesterol through a chemical reaction that is dependent on sun
exposure (specifically UVB radiation). Dietary recommendations typically assume that all of a person's vitamin
D is taken by mouth, as sun exposure in the population is variable and recommendations about the amount of
sun exposure that is safe are uncertain in view of the cancer risk.

Vitamin D from the diet or skin synthesis is biologically inactive; enzymatic conversion (hydroxylation) in the
liver and kidney is required for activation. As vitamin D can be synthesized in adequate amounts by most
mammals exposed to sufficient sunlight, it is not an essential dietary factor, and so not technically
a vitamin. Instead it could be considered as a hormone, with activation of the vitamin D pro-hormone resulting
in the active form, calcitriol, which then produces effects via a nuclear receptor in multiple different
locations. Cholecalciferol is converted in the liver to calcifediol (25-hydroxycholecalciferol); ergocalciferol is
converted to 25-hydroxyergocalciferol. These two vitamin D metabolites (called 25-hydroxyvitamin D or
25(OH)D) are measured in serum to determine a person's vitamin D status. Calcifediol is further hydroxylated
by the kidneys to form calcitriol (also known as 1,25-dihydroxycholecalciferol), the biologically active form of
vitamin D.[7] Calcitriol circulates as a hormone in the blood, having a major role regulating the concentration
of calcium and phosphate, and promoting the healthy growth and remodeling of bone. Calcitriol also has other
effects, including some on cell growth, neuromuscular and immune functions, and reduction of inflammation.

In the 1930s, fortification of dairy products with vitamin D eradicated rickets. Whereas milk is a commonly
fortified food source of vitamin D, many children and adults have lactose maldigestion and avoid drinking milk.
According to the US Department of Agriculture, 49% of Americans older than 2 y drink more than one glass
(236.6 mL; 8 fluid oz) of juice every day. Tangpricha et al reported that orange juice fortified with 1000 IU
vitamin D3/236.6 mL increased the serum 25-hydroxyvitamin D [25(OH)D] concentrations of adults by >150%
over 12 wk, which indicated that the fortification of orange juice with vitamin D3 is an effective way to increase
vitamin D intake in adults.
Vitamin D

Drug class

Cholecalciferol (D3)

Class identifiers

Use Rickets, osteoporosis, vitamin D deficiency

ATC code A11CC

Biological target vitamin D receptor

Clinical data

Drugs.com MedFacts Natural Products

External links

MeSH D014807
SUGAR-

Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various
types of sugar derived from different sources. Simple sugars are called monosaccharide and
include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most
customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods
(e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose
is hydrolyzed into the simple sugars fructose and glucose. Other disaccharides
include maltose from malted grain, and lactose from milk. Longer chains of sugars are
called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a
sweet taste, but are not classified as sugars. Low-calorie food substitutes for sugar, described as artificial
sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Lactose, maltose, and sucrose
are all compound sugars, disaccharides, with the general formula C12H22O11. They are formed by the
combination of two monosaccharide molecules with the exclusion of a molecule of water. Lactose is the
naturally occurring sugar found in milk.

The chemical formula of sugar depends on what type of sugar you are talking about and what type of formula you
need. Table sugar is the common name for a sugar known as sucrose. It is a type of disaccharide made from the
combination of the monosaccharide’s glucose and fructose. The chemical or molecular formula for sucrose
is C12H22O11, which means each molecule of sugar contains 12 carbon atoms, 22 hydrogen atoms and 11 atoms.
The type of sugar called sucrose is also known as saccharose. It is a saccharide that is made in many different plants.
Most table sugar comes from sugar beets or sugarcane. The purification process involves bleaching and crystallization to
produce a sweet, odorless powder.
Beverage Market

The advent of functional products, and the emphasis on low calorie, low sugar, digestive products, the global
dairy industry is undergoing a paradigm shift. Instead of the traditional milk, cheese, and butter concepts, more
functional products such as yogurt, probiotics, etc. are now being accepted as the medium of delivery for
beneficial functional ingredients. As per the GIA, the European and Asia-Pacific markets, which account for a
more than 80% share of volume consumption, dominate the global yogurt market. Within the Asia-Pacific
region, China is the fastest growing regional market for yogurt in terms of consumption (value and volume). As
per Euro monitor estimates, emerging markets, including China and India, will contribute 95% of the global
dairy market’s growth between 2011 and 2016. Yogurt, traditionally known as “Dahi” in India, has been a part
of the Indian meal, with home-made dahi consumed daily. The Indian palate is well-accustomed to the taste of
not only plain yogurt but also such form and taste variants as Lassi, Chaas, Srikhand, Mishti Doi, Raita, etc. In
spite of being ingrained as the staple consumable, yogurt consumption in India lags far behind the average
consumption in most developed markets. When compared to such high consumption markets as France (which
sees an annual consumption of25 kg), Germany (24 kg), and Holland (23 kg), the per capita consumption in
India is a meager 2.3 kg per year. Again, the per capita consumption of the packaged, store-purchased variety is
300 grams, and this too is heavily skewed toward urban India (~1 kg), and is near-zero in rural India.

Studies show that exercise and a healthy diet, enriched with calcium, and may reduce the risk of osteoporosis.
Orange Juice with Calcium and Vitamin D is available in 59 oz bottles. Indian River Select® Brand is available
at fine grocery stores nationwide. The Indian yogurt market is valued at an estimated INR 1000 crore, or ~USD
182 million, comprising organized, packaged yogurt and its varieties, packaged drinks, etc., and also the frozen
yogurt service market. This is expected to grow at a CAGR of 20-25% with the expectation that it will double
itself in the next three years.

MARKET SEGMENTS: YOGURT MARKET

In terms of segments, apart from the classical organized vs. unorganized, and product vs. service segmentation,
the yogurt market can also be classified as the Drinkable range and the Spoonful range. Drinkable yogurt is
emerging as a competition for flavored milk drinks and fruit/vegetable juice, while fruited yogurt is competing
against the high calorie ice-cream. In terms of product share, plain/ natural yogurt constitutes the largest share
and dominates retail sales, while such smaller categories as drinkable yogurt, and flavored and fruited yogurt,
are likely to challenge specific packaged food and soft drink segments.
JUSTIFICATION

The value propositions of yogurt have been altered significantly in the context of the regulatory judgments of
recent actions of the European Food Safety Authority and the US Food and Drug Administration. These 2
agencies have been working to establish consensus language to guide scientific research to substantiate health
claims for foods. The path is complex, and yet certain themes are instructive. Most examples of successful
development of scientific evidence that has reached regulatory approval have relied on simple nutrient status
(calcium and bone) or have use well-established biomarkers of accepted metabolic relations to long-term
disease (cholesterol and heart disease). Yogurt, with its role of delivering live bacteria, does not fall within
either of these simple categories. It is therefore not surprising that there is not yet any scientific consensus on
the benefits of yogurt and the presence/abundance of live bacteria beyond its traditional role of providing
essential nutrients in a dairy product to those with lactose intolerance. Thus, despite considerable evidence that
yogurt as a food product is beneficial to health, its scientific evidence portfolio, regulatory position, and
consumer perception remains underappreciated. This current situation does, however, provide the opportunity
for a bright future, if investments are applied. Yogurt has the potential to be the vital player in the spectrum of
food products that provide a wide range of health benefits to individuals through specific influence on their
intestinal microbiota. To reach this potential, however, important strides in both scientific understanding and
regulatory oversight must be made. The scientific understanding of the intestinal microbiota is still being
assembled. For yogurt, how much of the intestinal microbiota and its influence on whole-body health are
alterable by diet. For regulatory oversight, the scientific, industrial, and regulatory communities must agree on
quantifiable measures of those micro biota-dependent health properties. Within such a context, companies can
then show with these metrics that these health properties have been significantly improved by their dietary
interventions. Yogurt delivered the nutritional elements of milk, essential nutrients in highly absorbable forms,
bioactive proteins, and lipids. The safety and stability of yogurt as a dairy product were enhanced by the culture
by lactic acid bacteria, lowering the pH and producing significant quantities of lactic acid. Finally, because
yogurt reduces the lactose amount and provides active bacteria with the lactase enzyme, this rendered it a dairy
product for humans who were lactose intolerant.

1. Helps Your Digestion with Enzymes

2. Lactose intolerance
3. Constipation
4. Diarrhea
5. Colon cancer
6. Inflammatory bowel disease
OBJECTIVE –

1-To prepare flavored Yoghurt by using Vitamin-D in different ratio.

2- To study level of adding Orange Juice with vitamin-D.

3- To assess the chemical, microbiological & sensory attribute/quality of flavored Yoghurt.

REVIEW OF LITERATURE

FLAVOURED YOGHURT

Hanson and Metzger reported no adverse effects at level of 250g/day of vitamin D, during 5 months of
consumption.

A naturally derived pigment, carmine has been in use for several thousand years. Europe was first introduced to
carmine by Hernando Cortes in 1519 after he discovered its use by the Aztecs.

CL Trapp, CC Chang, GM Halpern - International 1993.The influence of chronic yogurt consumption on

populations of young and elderly adults.

C Wacher-Rodarte, MV Galvan, A Farres of dairy research, 1993 Yogurt production from reconstituted
skim milk powders using different polymer and non-polymer forming starter cultures

Y He, S Feng, X Deng, X Li - Food Research , 2006 Study on lossless discrimination of varieties
of yogurt using the Visible/NIR-spectroscopy.

S Hekmat, G Reid - Nutrition research, 2006 Sensory properties of probiotic yogurt is comparable to
standard yogurt.

JP Farnsworth, J Li Ruminant Research, 2006. Effects of transglutaminase treatment on functional

properties and probiotic culture survivability of goat milk yogurt.
SL Irvine, R Hummelen, S Hekmat clinical 2010 Probiotic yogurt consumption is associated with an increase
of CD4 count among people living with HIV/AIDS.

F Yildiz - 2016 Development and manufacture of yogurt and other functional dairy products.

PMT Hansen, K Fligner, 1995.Process for the manufacture of a calcium fortified yogurt with improved heat
stability.

Vitamin-D

EMK Awumey, DA Mitra, BW Hollis The Journal of 1998. Asian Indians who immigrate to northern Europe
have lower serum 25-hydroxyvitamin D [25 (OH) D] than Caucasians, and they develop vitamin D deficiency,
rickets, and osteomalacia.

CN Montero-Menei, F Berger, D Wion - Trends in Endocrinology 2002. These results reveal previously
unsuspected roles for 1,25-(OH) 2 D 3 in brain function and suggest possible areas of future research.
Keywords, vitamin D, brain glioma, neurodegenerative disease, nervous system.

NG Forouhi, J Luan, A Cooper, BJ Boucher Diabetes, 2008. Accumulating epidemiological evidence

suggest that hypovitaminosis D may be associated with type 2 diabetes and related metabolic risks.
MATERIAL AND METHOD

An experiment “Development of Fortified Orange Juice With Vitamin-D Based Flavored Yoghurt was carried
out the research lab of Warner School of Food and Dairy Technology, Sam Higginbottom University of
Agriculture & science, Allahabad 211007,U.P India.

Procurement and collection of ingredient:

Skim Milk- will be purchased from local market of Allahabad

Orange Pulp –will be purchased from Saket Market Mega Store in New Delhi..

Sugar – Sugar is purchased from local market of Allahabad.

Technical Programmed:-

Analytical Techniques:

The following analysis will be conducted during the investigation:

Sensory Analysis-

Body and texture

Flavor and taste.

Overall acceptability.

Color and appearance

Chemical Analysis-

1. Total Solid (TS) - TS content of the developed product was determined by the gravimetrically method
described in IS: SP: 18, Part XI (1981) in which 5ml of sample was dried to a constant weight in hot air oven at
98-100oC.

3. Fat- The fat content of the developed product was determined by the Gerber method has described in IS: SP:
18, Part XI (1981).

5. Ash- The total ash content developed product was determined by muffle furnace as described in Ranganna
(1986).

6. Carbohydrate- The carbohydrate content of the developed product was estimated by difference method.

Carbohydrate (%) = 100-(Protein+Fat+Ash+Moisture) %

Microbiological Analysis-

1. SPC- Determined as per procedure laid down in IS: 1947 Part III and manual in Dairy Bacteriology, ICAR
Publication (1972).

2. Coli form count- Determined as per procedure laid down in IS: 1947 Part III and manual in Dairy
Bacteriology, ICAR Publication (1972).

Treatment Combination-

Replicates: 3

Total trials: 3x3x3=27

Plan of work Flow diagram for manufacturing orange flavored based fortified Yoghurt with vitamin-D.
 Mix Milk

Heat Treatment

Homogenization (56-65 .C)

Pasteurization (80-85 .C for 30 Min)

Cool to incubation temperature (43-45 oC)

Inoculation of Starter Culture (2% v/v)

Dispense into Pots (Set Yoghurt)

Incubate

Cool

Addition of Flavor (Stirred Yoghurt)

Pack at 4 oC

Dispatch at 2-4 oC
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