~ 1059 ~ International Journal of Chemical Studies 2020; 8(3): 1059-1064 P-ISSN: 2349–8528 E-ISSN: 2321–4902 www.chemijournal.com IJCS 2020; 8(3): 1059-1064 © 2020 IJCS Received: 07-03-2020 Accepted: 09-04-2020 Ayyavoo Preamnath Manoharan Professor and Head, Department of Food Science and Technology, College of Food and Dairy Technology, Chennai, Tamil Nadu, India C Ashokkumar Department of Food Science and Technology, College of Food and Dairy Technology, Chennai, Tamil Nadu, India Corresponding Author: Ayyavoo Preamnath Manoharan Professor and Head, Department of Food Science and Technology, College of Food and Dairy Technology, Chennai, Tamil Nadu, India Physicochemical and sensory characteristics of symbiotic fruit flavoured yoghurt fortified with calcium and vitamin D Ayyavoo Preamnath Manoharan and C Ashokkumar DOI: https://doi.org/10.22271/chemi.2020.v8.i3n.9339 Abstract The present study aimed to evaluate the effect of Calcium and vitamin D on its physical and sensory characteristics of symbiotic drinkable fruit flavoured yoghurt. In present claim for foods with specific functional uniqueness and nutritional balance is increasing as well consumer demand. Work was carried out to analyze the effect of calcium and vitamin D inclusions with different levels of fruits yoghurt thus optimizing the composition of fortified synbiotic drinkable yoghurt. The moisture, protein, fat and ash contents were in increasing array as compared to control sample viz., 76.53to 87.82, 3.21to 3.97, 3.35to 3.39 and 0.81 to 0.93 respectively. Sensory evaluation was conducted to assess the optimum inclusion levels of the above ingredients in the fortified synbiotic drinkable fruit flavoured yoghurt. The statistical analysis was done and significance of difference among the fortified synbiotic drinkable yoghurt were analysed. Keywords: Yoghurt, synbiotic, calcium, vitamin D, Lactobacillus brevis etc. 1. Introduction The global development is driven by a shift in consumption habits. People with busy lifestyles increasingly prefer to consume smaller meals on the go thus making dairy products in convenient packaging as an appealing option. Consumers also want more products that support a healthy lifestyle. A convenient, mobile breakfast or lunch should still be nutritionally balanced and beneficial. Therefore, every opportunity can be seized to produce fruit flavoured drinking yoghurts (mango and banana) including fructo-oligosaccharides and honey as prebiotic fortified with calcium and vitamin D that meet these needs. Vitamin-D deficiency is an unrecognized epidemic among all age groups throughout the world and is now recognized as pandemic. It has been estimated that worldwide about 1 billion people have Vitamin D deficiency. Vitamin D is photosynthesized in the skin on exposure to UVB rays. Sun exposure alone ought to suffice for vitamin D sufficiency. However, vitamin D deficiency is widely prevalent despite plentiful sunshine even in tropical countries like India. In India, despite of ample sunlight (required for the synthesis of vitamin D endogenously), Vitamin D Deficiency prevalence has been documented to be in range of 50-90% among all the age groups. Studies from India also report a widespread prevalence of varying degrees of Vitamin D deficiency (Zahid Naeem, 2010) [17] . The Institute of Medicine (2012) recommended that vitamin D requirements are 400 IU/day in infants (0-1 year), 400 IU/day in children and adults (1-70 years), and 800 IU/day in elderly (800 IU/day). Calcium and vitamin D play important roles in bone homeostasis. Calcium is a major constituent of bones and a second messenger in cell signaling pathways. Obtaining sufficient calcium is important to decrease the risk of osteoporosis, hypertension, colorectal cancer, gastric cancer, nephrolithiasis, neurogenerative disease, and degenerative joint disease Fujita T (2000) [10] , Keum et al., (2014) [15] , Beto et al., (2015) [5] . The recommended daily allowance of calcium varies for different age groups and ranges from 700 to 1300 mg/day. Akalin et al., (2007) [1] described that the processing of milk into yoghurt, the addition of FOS alone and storage for 28 days did not affect CLA (conjugated linoleic acid) isomer formation in yoghurts. Guarner et al., (2008) [12] reported that prebiotic compounds include fructo- oligosaccharides (FOSs) such as inulin, galacto-oligosaccharides (GOSs), lactitol and