Development of yogurt drink using carrot (Daucus Carota L.) juice

Nurul Safeza Abdul Hajis, (2013) Development of yogurt drink using carrot (Daucus Carota L.) juice. Universiti Malaysia Sabah. (Unpublished)


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This research was carried out in order to develop yogurt drink using carrot (Daucus carota L) juice. There were 16 formulations of yogurt drink that have different percentages of yogurt base (40%,45%, 50% and 55%), carrot juice (12% and 14%) and different percentages of sugar level (8% and 6%). The best 3 formulations from 16 formulations were selected using a ranking test. A best formulation was chosen using hedonic scale test based on the sensory evaluation. A best formulation is formulation F8 with 45% of yogurt base, 14% of carrot juice, 8% of sugar, 0.6% of pectin, 0.1% of vanilla essence and 32.3°m of water. Proximate analysis was carried out to determine the percentage of moisture, ash, fat, protein, crude fibre and carbohydrate. The results showed that the product contain 78.02 ±4.91% of moisture, 1.40 ± 0.015% of protein, 1.0 ± 0.01% of fat, 0.39 ± 0.01% of ash, 1.15 ± 0.05% of crude fibre and 19.02 ± 4.90% of carbohydrate content. The percentage of protein and fat content in the yogurt drink using carrot juice were lower compared to the value of both the protein and fat content in the yogurt drink conducted by several studies. The value of crude fibre, moisture, carbohydrate and ash content in the sample were nearly the same with several studies on the moisture and ash content in the yogurt drink. However, some studies did show higher value for crude fibre, moisture, carbohydrate and ash content in the yogurt drink compared to the yogurt drink using carrot juice. The final product was kept for 3 weeks at 4 ± 1°c. The quality of the product during storage was studied that involved the physicochemical test, microbiological test and sensory test using multiple comparison test. There was an increasing mean score of sensory changes in the yogurt drink for colour, aroma, taste, texture, sourness, sweetness, aftertaste and overall acceptance within the storage period that indicate that the yogurt drink was acceptable for 3 weeks storage period. Physicochemical test includes determination of pH, acidity, syneresis, viscosity and total solid soluble. Results of physicochemical analysis showed that there is an increase of acidity value and total solid soluble and constantly decrease of pH and Viscosity value every week. The syneresis of yogurt drink remains constant for every week. However a" of the results of the physicochemical analysis were still meet the standard and value of other related studies. Microbiological test showed the constantly increasing of total colony growth of bacteria, yeast and mould but still did not exceed the maximum level for total plate count (10� to 10� cfu/ml) and for yeast and mould count (5 x 10¹ cfu/ml). It was still safe to consume. The total colony growth of lactic acid bacteria was decreased within the week but still above the minimum of lactic acid bacteria (10� cfu/ml) that is still able to provide the desired health or nutritional benefits for consumers. The market value of the yogurt drink using carrot juice showed that consumers were like all the attributes of the yogurt drink and has a higher percentage of buying potential in the market.

Item Type: Academic Exercise
Uncontrolled Keywords: yogurt, nutrient composition, carrot, formulation, lactic acid bacteria, probiotic organisms
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 23 Sep 2014 06:10
Last Modified: 13 Oct 2017 05:03

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