Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012
نویسندگان
چکیده
There is an increasing demand for functional food products developed from local resources. In this work, Lactobacillus (Lb.) rhamnosus yoba 2012 and Streptococcus thermophilus were used to produce a soy-soursop probiotic yogurt. Soy milk was supplemented with soursop pulp in amounts of 0%, 5%, 10%, 15%. The mixtures pasteurized at 85 °C 15 s, cooled, inoculated starter incubated 45 24 h. Samples taken 0, 2, 4, 6 hours analysis pH, acidity, Lb. counts. Consumer acceptability willingness purchase determined after h fermentation. most acceptable sample analyzed nutritional composition. grew the yogurt up 8.1-9.3 log cfu/mL. highest cell growth observed containing 5% whereas lowest 15% soursop. Yogurt pH reduced 3.9-4.4, having (p<0.05). Titratable acidity increased 0.6%-0.9% lactic acid. All yogurts accepted although those had scores (5 = neither like nor dislike). no yeasts, molds or coliforms detected during 21 days cold storage (4 ℃) all Therefore, adding soymilk produces satisfactory
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ژورنال
عنوان ژورنال: European of agriculture and food sciences
سال: 2023
ISSN: ['2684-1827']
DOI: https://doi.org/10.24018/ejfood.2023.5.4.702