Vol. 9, Special Issue 1, Part I (2025)

Organogels serve as beneficial components in skim milk yogurt, and this research examines their impact on the physicochemical and microbiological properties of the yoghurt during refrigerated storage. Sunflower wax and candelilla wax (3% each) were incorporated into canola oil, followed by the addition of 3% of each of this mixture to yogurt to create organogels. Over the course of 14 days, the samples were tested for tyrosine value, thiobarbituric acid (TBA) value, amount of free fatty acids (FFA), syneresis, lactic acid bacteria count, and yeast and mold count. All samples showed a significant rise (p<0.05) in acidity, FFA level, TBA value, and tyrosine value while they were being stored. On some days, there were no big changes between the control samples and the samples that had organogel added to them. The only difference was that the tyrosine levels were lower in the organogel samples because they had less proteolysis. It was found that syneresis was significantly lower (p<0.05) in samples that contained organogels compared to controls. This shows that they can improve gelation and reduce whey separation. During storage, lactic acid bacteria and yeast, and mold samples stayed within FSSAI guidelines for 14 days. The results show that adding organogels to yoghurt makes the gels more stable and lowers syneresis, while keeping the yoghurt safe for microbes and having good physical and chemical qualities while it's stored. Utilizing this creative method could help to create stable, low-fat yoghurt with improved nutritional content and texture.