Effects of jackfruit puree supplementation on lactic acid bacteria (Lactobacillus acidophilus FTDC 1295) in terms of viability and chemical compositions of dadih


Citation

Noor Aziah A.A., . and Che Othman S.F., . and Ahmad R., . Effects of jackfruit puree supplementation on lactic acid bacteria (Lactobacillus acidophilus FTDC 1295) in terms of viability and chemical compositions of dadih. pp. 1687-1697. ISSN 2231-7546

Abstract

This research was conducted to evaluate the effects of supplementation of jackfruit puree on probiotic (Lactobacillus acidophilus FTDC 1295) in terms of cell count viability and nutritional value of dadih. Four samples of dadih were prepared in this investigation; Control Jackfruit dadih Probiotic dadih and Jackfruit Probiotic dadih (Control ConJD ConPD and JPD respectively). Results revealed that dadih supplemented with jackfruit puree (JPD) directly improved the probiotic cell counts which are significantly higher than the dadih without jackfruit puree (ConPD). The high probiotic viability in dadih (ConPD 92; JPD 96) indicated that it can be an effective probiotic delivery vehicle. The chemical compositions (moisture total solids fat protein mineral organic acid and pH) showed variations in its pattern due to the differential in formulations and the incorporations of probiotic bacteria. In addition the Total Phenolic Content and the antioxidant capacity were reported to be the highest in dadih supplemented with jackfruit puree and probiotic (JPD) as compared with other dadih samples. These are attributed by the presence of jackfruit puree and probiotic in the samples which effectively increased the total phenolic content which directly increase the antioxidant activity.


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Abstract

This research was conducted to evaluate the effects of supplementation of jackfruit puree on probiotic (Lactobacillus acidophilus FTDC 1295) in terms of cell count viability and nutritional value of dadih. Four samples of dadih were prepared in this investigation; Control Jackfruit dadih Probiotic dadih and Jackfruit Probiotic dadih (Control ConJD ConPD and JPD respectively). Results revealed that dadih supplemented with jackfruit puree (JPD) directly improved the probiotic cell counts which are significantly higher than the dadih without jackfruit puree (ConPD). The high probiotic viability in dadih (ConPD 92; JPD 96) indicated that it can be an effective probiotic delivery vehicle. The chemical compositions (moisture total solids fat protein mineral organic acid and pH) showed variations in its pattern due to the differential in formulations and the incorporations of probiotic bacteria. In addition the Total Phenolic Content and the antioxidant capacity were reported to be the highest in dadih supplemented with jackfruit puree and probiotic (JPD) as compared with other dadih samples. These are attributed by the presence of jackfruit puree and probiotic in the samples which effectively increased the total phenolic content which directly increase the antioxidant activity.

Additional Metadata

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Item Type: Article
AGROVOC Term: Jack fruit
AGROVOC Term: Fruit purees
AGROVOC Term: Probiotics
AGROVOC Term: Lactobacillus acidophilus
AGROVOC Term: Dairy products
AGROVOC Term: Fermented foods
AGROVOC Term: Lactic acid bacteria
AGROVOC Term: Bifidobacterium
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22267

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