สืบค้นงานวิจัย
Effects of formulation on characteristics of probiotic yogurt enriched by Gac and Passion fruits
Nafisah Eka Puteri - มหาวิทยาลัยขอนแก่น
ชื่อเรื่อง (EN): Effects of formulation on characteristics of probiotic yogurt enriched by Gac and Passion fruits
ผู้แต่ง / หัวหน้าโครงการ (EN): Nafisah Eka Puteri
หน่วยงานสังกัดผู้แต่ง:
  1. Sriwijaya University
บทคัดย่อ (EN): The objective of this research was to analyze the physicochemical, microbiological, and sensory characteristics of Gac and passion fruits enriched-probiotic yogurt. The products were formulated by different formulations of skim milk powder and sucrose. The research was designed as Complete Randomized Design (CRD) with 2 treatments, which were consisted of skim milk powder (4%, 6% and 8%) and sucrose (4%, 6% and 8%) concentration. Parameters were titrable acidity, pH, texture, syneresis, viscosity, colour, microbiological characteristics, and sensory test. The results showed that the concentration of skim milk powder and sucrose significantly affected (P<0.05) the titrable acidity, pH, syneresis, viscosity, texture (hardness and cohesiveness), colour (L* and a*) and total yogurt bacteria counts. The yogurt that was formulated by 8% skim milk powder and 4%, 6%, or 8% sucrose (A3B1, A3B2, and A3B3) resulted in relatively good quality yogurt based on its physicochemical and microbiological properties. However, sensory analysis showed that the treatment of A3B2 (skim milk powder 8% and sucrose 6%) resulted in the most preferred yogurt based on the average of hedonic score. It had the characteristics of 13.23% for the titrable acidity, 3.43 for pH value, 2.76 N for hardness, 0.35 for cohesiveness, 3.86 for syneresis, 221.74 mPas for viscosity, 7.2 log CFU/g of yogurt bacteria counts and 6.6 log CFU/g of Lactobacillus acidophilus counts.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): th
จำนวนหน้า: 16
เอกสารแนบ: https://ag2.kku.ac.th/kaj/PDF.cfm?filename=423.pdf&id=2186&keeptrack=15
เผยแพร่โดย: มหาวิทยาลัยขอนแก่น
คำสำคัญ (EN): Gac fruit
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Nafisah Eka Puteri. "Effects of formulation on characteristics of probiotic yogurt enriched by Gac and Passion fruits". มหาวิทยาลัยขอนแก่น. 2557

Nafisah Eka Puteri. "Effects of formulation on characteristics of probiotic yogurt enriched by Gac and Passion fruits". มหาวิทยาลัยขอนแก่น. 2557. Print.



TARR Wordcloud:
Effects of formulation on characteristics of probiotic yogurt enriched by Gac and Passion fruits
Nafisah Eka Puteri
มหาวิทยาลัยขอนแก่น
2557
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