Physicochemical properties of goat milk yoghurt with synbiotics from inulin of mangrove apple and Lactobacillus plantarum
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Kuupäev
2023
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Physicochemical changes could affect the quality of goat milk yoghurt. Yoghurt
quality has been improved by incorporating a synbiotic derived from a prebiotic combined with
probiotics. This study aimed to evaluate the effect of different concentrations of synbiotics
(inulin of mangrove apple and Lactobacillus plantarum) in the physicochemical properties of
goat’s milk yoghurt. This study used a Completely Randomized Design (CRD) with 5 treatments
and 4 replications, with differences in the concentration of synbiotics as much as 0, 2, 4, 6,
and 8%. The addition of synbiotics was significant (p < 0.05) in the sugar reduction, colour,
and syneresis of yoghurt products. They did not significantly affect (p > 0.05) the firmness of
yoghurt texture. This study provides support for the addition of synbiotics to improve
physicochemical properties of goat’s milk yogurt.
Kirjeldus
Received: March 19th, 2023 ; Accepted: August 14th, 2023 ; Published: August 23rd, 2023 ; Correspondence: anangmohlegowo@lecturer.undip.ac.id
Märksõnad
inulin, mangrove apple, physicochemical, synbiotics, yogurt, articles