Image of EFFECTS OF SKIMMED MILK POWDER AND SUGAR FORMULATION ON THE CHARACTERISTICS OF PROBIOTIC YOGURT ENRICHED BY GAC (Momordica cochinchinensis) AND PASSION FRUIT (Passiflora edulis)

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EFFECTS OF SKIMMED MILK POWDER AND SUGAR FORMULATION ON THE CHARACTERISTICS OF PROBIOTIC YOGURT ENRICHED BY GAC (Momordica cochinchinensis) AND PASSION FRUIT (Passiflora edulis)

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The objective of this research was to analyze the physical, Chemical, microbiological and sensory characteristics of gac and passion fruit enriched-yogurt which was formulated by different concentrations of skimmed milk and sugar. This research has been done at Institute of Agricultural Technology, School of Agriculture, Walailak University, Thailand from July till December 2013. This research was designed as Complete Randomized Design (CRD) with 2 treatments, which were consisted of skimmed milk powder (4 %, 6 % and 8 %) and sugar concentration (4 %, 6 % and 8 %). Parameters were titrable acidity, pH, texture (hardness and cohesiveness), syneresis, viscosity, colour measurement, microbiological characteristics and sensory test. The result showed that the concentration of skimmed milk powder and sugar significantly affected (p < 0.05) the titrable acidity, pH, syneresis, viscosity, texture (hardness and cohesiveness), colour (L* and a*) and yogurt bacteria counts. The yogurt formulation of 8 % skimmed milk powder with 4 %, 6 %, and 8 % sugar (A3B1, A3B2, A3B3) resuted in yogurt with good quality based on physical, Chemical, and microbiological properties. Sensory test showed that the treatment of A3B2 (8 % skimmed milk powder and 6 % sugar) resulted in the most preferred yogurt based on hedonic score with 13.23% of titrable acidity, 3.43 of pH value, 2.76 N of hardness, 0.35 of cohesiveness, 3.86 % of syneresis, 221.74 mPas of viscosity, 7.2 log CFU/g of yogurt bacteria counts and 6.6 log CFU/g of Laciobacillus acidophilus counts.

Availability
Inventory Code Barcode Call Number Location Status
1407000106T112536T1125362013Central Library (References)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1125362013
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xix, 92 hlm. : ilus. ; tab. ; 28 cm
Language
Indonesia
ISBN/ISSN
-
Classification
637.107
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Yogurt
Specific Detail Info
-
Statement of Responsibility
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No other version available

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