Vol. 10, Issue 1, Part E (2025)

Author(s): K Kirthicka Shree and SK Mathanghi

Abstract: Yoghurt, a fermented milk product with specific starter culture usually consisting of Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Hibiscus rosa-sinensis, is a species of tropical hibiscus, a flowering plant of the family Malvaceae. An effort was made to combine these nutritional rich edible compounds for the ameliorating health benefits especially for the women. Hibiscus petals were added at different composition (4%, 6%, 8% and 10%) and out of which, sample incorporated with 8% hibiscus was selected and standardized using organoleptic and physico-chemical characteristics. The developed product was subjected to proximate, physico-chemical, phytochemical screening and microbial analysis. Different package was used for shelf-life analysis such as PET cups and mudpot Matka. Shelf-life study indicated that developed product was found to have better organoleptic properties till 6 days in matka packs and found to be preferred by all.