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Nutritional and Microbiological Quality Assessment of Commercial Yogurt Sold in Different Districts of Bangladesh: a Food Safety Issue

Mst. Tasmim Sultana
Department of Dairy Science, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Ashrifa Akter Mukta
Department of Pharmacology and Toxicology, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Abu Saeid
Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

Md. Masud Rana
Department of Fishing and Post Harvest Technology, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Abstract/ Executive Summary:

The aim of this study was to investigate the nutritional and microbial quality of yoghurt from different districts of Bangladesh. Protein content was higher (4.56g/kg) in SB2 (sample Bogura-2), fat content was also higher (5.67g/kg) in SB3 (sample Bogura-3). The acidity found ranged from 0.77% to 0.98%, pH obtained ranged between 3.6 to 4.98 and total solid retained between 23.08 to 26.95 for all samples. The highest Total Viable count (TVC) value was found in SB2 (68.9×104±0.23 CFU/ml) and the lowest value was observed in SJ2 (23.01×104±0.43 CFU/ml). No mold and yeast were found in the collected samples during study period that indicates all follow the hygiene procedure but all of the yogurt samples were contaminated with fewer amounts (5.6±0.66 to 12.56±0.44 CFU/ml) of coliform. The mean value of acceptability score of yogurt sample was higher (99.2) in SB2 (sample Bogura-2) during the study period. Organoleptically, the overall quality of all yogurt samples was good. Considering the pH, acidity, total solids, protein, fat, carbohydrate and ash values for all yogurt samples collected from Bogura had better quality as compared to other samples. From the present study, it was found that all of the samples collected from Bogura district were much better quality compared to other samples in terms of nutritional, biochemical and microbial aspect. All of the samples were found in contaminated with lower amount of coliform so necessary actions should be taken in every step of processing, maturing and marketing to overcome this problem.

Keywords: Yogurt, Nutritional, Biochemical, Microbiological, Coliform, Yeast

Location: In Bangladesh

Start Date: 15-03-2020

End Date: 22-09-2020

Program Area: Food Safety and Security

Commodity: Yogurt, Nutrition, Quality

Objectives:

To assess the nutritional and microbiological value of commercial yogurt collected from different districts of Bangladesh.

Methodology:

Experimental period:
The experiment of this study was carried out to evaluate the nutritional and microbiological quality of commercial yogurt collected from different districts of Bangladesh. A total of 18 samples from 6 different districts were collected during the experimental period of 15 march, 2020 to 22 September 2020. Physical parameters were investigated by a skilled panel member, chemical and microbiological parameters were examined in Dairy Science laboratory of the Department of Dairy Science, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka.
Sample collection and storage:
Three of each yoghurt samples were collected from 6 districts such as Bogura (SB1, SB2, SB3), Rajshahi (SR1, SR2, SR3), Naogoan (SN1, SN2, SN3), Jashore (SJ1, SJ2, SJ3), Dhaka (SD1, SD2, SD3) and Dinajpur (SDj1, SDj2, SDj3) of Bangladesh. Collected samples were transported to the Dairy Science laboratory and stored under 4^oC temperature for further analysis.
Organoleptic quality assessment:
To examine the physiological parameters all the samples were judged by a skilled panel member to evaluate the smell/flavor, color, body and consistency and overall preferences by the scoring method.
Nutritional quality assessment:
After completing the organoleptic judgment; all the samples were chemically analyzed in the laboratory in terms of pH value, acidity percentage, total solids (TS) (g/kg) by standard method of determination. Nutritional composition viz., protein, fat, ash and carbohydrate content were determined in the Fishing and Post-Harvest Technology laboratory at Sher-e-Bangla Agricultural University, Dhaka. The proximate composition of the samples was analyzed in triplicate according to the standard procedure given in the Association of Official Analytical Chemists (AOAC, 2000).
Microbiological quality assessment:
Total Viable Count (TVC), Total Fungal Count (TFC), Total Coliform Count (TCC), yeast and molds of all the yogurts samples were determined by standard method and gram-positive, cocci and rod were tested by staining method.
Statistical analysis:
All the data collected from the experiments were carefully stored in a computer excel file for results preparation. The collected data were analyzed and graphically presented with the help of Microsoft Office Excel 2010 software and SPSS version 20.0, data were represented as the mean ± SD (standard deviation).

Source of Information: Asian Australas. J. Food Saf. Secur. 2020, 4 (2), 66-72; ISSN 2523-1073 (Print) 2523-2983(Online)

Article Link (Online Journal): www.ebupress.com/journal/aajfss

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The nutritional and microbial quality of yoghurt collected from different regions of Bangladesh was investigated. This study revealed that, yogurt collected from the Bogura district had better quality in terms of nutritional, biochemical and microbiological aspects. No mold and yeast found in the collected samples that indicating all products are produced under sanitary conditions hence safe for human consumption. A few coliforms found in each sample that represent sample were contaminated so some necessary action needs to be taken in every step of processing and transportation.

Knowledge Management: Journal