Utilization of Psyllium Husk for Development of Synbiotic Soy Yoghurt and Cow Milk Yoghurt

• DOI: 10.3126/jfstn.v14i14.71693
• Publication Date: 2025-02-12T16:43:36Z
• Authors: Ranju Parajuli; Tika Bahadur Karki; Roman Karki
• Keywords: Soy milk; Psyllium; Husk

A study was carried out incorporating fiber-rich psyllium husk into soy yoghurt to enhance its nutritional profile and functionality compare it with that of cow milk yoghurt. Four different formulations each were made using as a prebiotic ABT7 (mixed culture: L. bulgaricus, S. thermophillus, B. animalis) probiotics, the first batch serving control. The best formulation chosen based on sensory attributes selected then physically chemically analyzed for various parameters such pH, titratable acidity, water syneresis, total soluble solid (TSS), reducing sugar, phenol content, flavonoid antioxidant activity, microbial counts 12 days three time interval. found synbiotic specifically 0.5% husk, had highest value, high viability, phenolic, flavonoid, anti-radical levels ranging from 8.15-8.32 log CFU/ml, 2.21-2.84%, 5.64- 25.53%, 62-64% respectively are significant (p<0.05) at 5% level significance when stored days. revealed prepared yoghurts not suitable storage beyond even refrigeration temperature. However, resulted in production fibre riched organoleptic properties within period.