Effect of herbal extracts on the growth and survival of probiotic starters in bio-yogurt

Yim, Zhi Hui (2006) Effect of herbal extracts on the growth and survival of probiotic starters in bio-yogurt. Universiti Malaysia Sabah. (Unpublished)


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The acceptability of herbals concentration in yogurt was determined using ranking test in sensory evaluation. It was found that panelists could accept 0.2 - 0.6% of green tea and Noni; 0.125 - 0.25% of pegaga added in yogurt. Two concentrations from each herbal were then selected to study the effects on the growth and survival of probiotics during fermentation and storage. The physicochemical changes during fermentation and storage were also determined. During fermentation, both L. acidophilus and B. lactis in milk added with green tea grown significantly higher than that in control milk with one exception where B. lactis in milk added with 0.2% green tea grown significantly lower than that in control milk. In milk added with either Noni or pegaga, L. acidophilus grown significantly lower. Meanwhile, the growth of B. lactis in these two mediums had shown no significant difference. During storage, percentage of viability for B. lactis in all yogurt added with herbals were higher than that in control yogurt. Content of 0.2% Noni and 0.125% pegaga in yogurt had shown higher viability retention of L. acidophilus than that in control yogurt. Addition of herbals into milk will delay the acid production during fermentation. However, during storage, herbals will stimulate the post acidification of yogurt. Final total soluble solid in all milk samples reached 20.00 - 21.00 °Brix at the end of fermentation. Final viscosity of all samples were above 74.75 mPas. Syneresis of all yogurt samples were increased gradually during storage.

Item Type: Academic Exercise
Keyword: yogurt, herbal, acid production, storage, concentration, fermentation
Subjects: R Medicine > R Medicine (General)
Q Science > QK Botany
Department: SCHOOL > School of Food Science and Nutrition
Date Deposited: 03 Sep 2013 11:12
Last Modified: 23 Oct 2017 15:56
URI: https://eprints.ums.edu.my/id/eprint/6842

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