Product development of black bario rice milk yogurt with added fruit (Dragon Fruit)

Tan, Xiang Yee (2012) Product development of black bario rice milk yogurt with added fruit (Dragon Fruit). Universiti Malaysia Sabah. (Unpublished)


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The black barrio rice milk yogurt with dragon fruit is developed and BIB Ranking Test was carried out to find the top three formulations. Formulation 3 was selected as the best from Formulation 2, 3 and 9 using 7-point Hedonic test. This product contains 20.01 ± 0.507% total solid, 9.76 ± 3.839%, 4.52 ± 1.076% fat, 1.53 ± 0.578% protein, 2.10 ± 0.100% dietary fibre, and 2.10% total carbohydrate. Total energy value of the product is 67.8kcal or 282.50kJ per 100ml of yogurt. Initial count of lactic acid bacteria is 3.03 x 109 cfu/ml but it decreases with time of storage with 2.16 x 106 cfu/ml after 16 days of storage. Total yeast and mould count is less than 1 x 102 cfu/ml throughout the 8th day of storage at 4°C. The pH of this product is 4.58 ± 0.058 while the titratable acidity is 0.73 ± 0.012%. The pH of the yogurt decreased during storage, while titratable acidity and syneresis increased. Syneresis was 27.27 ± 1.227% after two weeks of storage. Sensory evaluation using Paired Comparison Test shows that the attributes of the not significantly different at the 1st week of storage. This product is well-accepted as Consumer Test was carried out at Gaya Street, Kota Kinabalu and showed a good response with 85% of respondents liked the taste and appearance of the product

Item Type: Academic Exercise
Uncontrolled Keywords: black barrio, rice milk yogurt, dragon fruit, BIB Ranking Test, taste and appearance, formulation
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 26 Dec 2013 03:07
Last Modified: 10 Oct 2017 07:11

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