Citation
Ratnasari D., . and Nuriannisa F., . and Farida I. N., . and Lestari L. A., . and Yuliani K., . and Azizah E. F., . Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12. pp. 64-69. ISSN 2550-2166
Abstract
The incorporation of probiotic bacteria into yoghurt is believed could increase its health benefits such as improving intestinal health reducing the risk of type 2 diabetes mellitus and more. The objective of this study was to evaluate the sensory and microbiological characteristics of probiotic yoghurt (PY) made with 2 types of starter cultures namely direct vat set (DVS) cultures and heirloom (HC) cultures. Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis (BB-12 ) used in this study were obtained from Chr. Hansen. Conventional yoghurt (CY) was made with Lactobacillus delbrueckii subsp. bulgaricus (Lb) and Streptococcus thermophilus (St). As much as 2 of starter cultures were added into 10 skimmed milk suspension with 10 of sucrose. Lb:St ratio in CY was 1:1 whereas Lb:St:LA-5:BB-12 ratio in PY was 1:1:2:2. The mixture was incubated at 38C for 6-8 hrs. Total lactic acid bacteria and bifidobacteria as well as pH value were determined at 0 1st 2nd 3rd 4th week of storage. The sensory properties of yoghurt were evaluated at the 0 week and the 4 week. The results showed that after 4 weeks of storage at 4C the total lactic acid bacteria were slightly decreased ranging from 0.26 log CFU/mL (DVS-PY) to 0.79 log CFU/mL (CY) while total bifidobacteria was slightly decreased from 0.40 to 0.58 log CFU/mL. The pH value of CY was significantly decreased after 4 weeks of storage while the pH values of DVS-PY and HC-PY were not significantly different. The result from the Triangle test revealed that DVS-PY has similar sensory properties with CY whereas HC-PY has less thickness. In general the sensory properties of CY and PY were slightly decreased after 4 weeks of storage at 4C. In conclusion incorporation of probiotic bacteria in yoghurt with DVS starter culture give better microbiological and sensory properties compared to HC starter culture.
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Abstract
The incorporation of probiotic bacteria into yoghurt is believed could increase its health benefits such as improving intestinal health reducing the risk of type 2 diabetes mellitus and more. The objective of this study was to evaluate the sensory and microbiological characteristics of probiotic yoghurt (PY) made with 2 types of starter cultures namely direct vat set (DVS) cultures and heirloom (HC) cultures. Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis (BB-12 ) used in this study were obtained from Chr. Hansen. Conventional yoghurt (CY) was made with Lactobacillus delbrueckii subsp. bulgaricus (Lb) and Streptococcus thermophilus (St). As much as 2 of starter cultures were added into 10 skimmed milk suspension with 10 of sucrose. Lb:St ratio in CY was 1:1 whereas Lb:St:LA-5:BB-12 ratio in PY was 1:1:2:2. The mixture was incubated at 38C for 6-8 hrs. Total lactic acid bacteria and bifidobacteria as well as pH value were determined at 0 1st 2nd 3rd 4th week of storage. The sensory properties of yoghurt were evaluated at the 0 week and the 4 week. The results showed that after 4 weeks of storage at 4C the total lactic acid bacteria were slightly decreased ranging from 0.26 log CFU/mL (DVS-PY) to 0.79 log CFU/mL (CY) while total bifidobacteria was slightly decreased from 0.40 to 0.58 log CFU/mL. The pH value of CY was significantly decreased after 4 weeks of storage while the pH values of DVS-PY and HC-PY were not significantly different. The result from the Triangle test revealed that DVS-PY has similar sensory properties with CY whereas HC-PY has less thickness. In general the sensory properties of CY and PY were slightly decreased after 4 weeks of storage at 4C. In conclusion incorporation of probiotic bacteria in yoghurt with DVS starter culture give better microbiological and sensory properties compared to HC starter culture.
Additional Metadata
Item Type: | Article |
---|---|
AGROVOC Term: | Probiotics |
AGROVOC Term: | Starter cultures |
AGROVOC Term: | Yoghurt |
AGROVOC Term: | Bifidobacterium |
AGROVOC Term: | Lactobacillus acidophilus |
AGROVOC Term: | Lactobacillus delbrueckii |
AGROVOC Term: | Streptococcus thermophilus |
AGROVOC Term: | Sensory evaluation |
AGROVOC Term: | Microbiological analysis |
AGROVOC Term: | Health care |
Depositing User: | Mr. AFANDI ABDUL MALEK |
Last Modified: | 24 Apr 2025 00:55 |
URI: | http://webagris.upm.edu.my/id/eprint/10801 |
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