Production of yoghurts by incorporating stevia powder as a functional ingredient

Abstract

The functional ingredients in yoghurt are a trending topic and they are easily degradable increasing the usage in food and agriculture industry. The yogurt is combined with the volatile components of stevia powder while adhering to the conventional method. This yoghurt's effectiveness was determined by analyzing its chemical composition, microbiological makeup, and sensory assessment when stevia powder was added. The results implied that sample 1 showed that a liquid mass had formed, which did not give the result we expected. Sample 2 was found to be a homogeneous, thick, viscous mass, and sample 3 was found exactly what we expected: a homogeneous mass with the same viscosity. The taste and smell became specific and white. As a result, T3 was approved and subjected to additional testing for the presence of mold and live bacteria in yoghurt. The results of these tests showed that the bioactive ingredient contained in the yoghurt was reducing the microbial counts.