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 (Unpublished)
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Abstract
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 |
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| Keyword: | black barrio, rice milk yogurt, dragon fruit, BIB Ranking Test, taste and appearance, formulation |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 26 Dec 2013 11:07 |
| Last Modified: | 10 Oct 2017 15:11 |
| URI: | https://eprints.ums.edu.my/id/eprint/7881 |
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