Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

Abstract As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus -fermented durian seed, which has been proven possess antioxidative properties, the potential improve This study aimed analyze use of seed (MFDS) as ingredient in and effect on physicochemical lactic acid bacteria (LAB) count, consumer acceptability set-type during refrigeration. Changes including color, pH, titratable acidity, syneresis, LAB total phenolic content (TPC), antioxidant activity were evaluated at 7-day intervals 14 days refrigerated storage (4 °C). Sensory evaluations carried out for freshly made samples after 7 storage. The results showed that addition MFDS gave significant effects some parameters measured. Yogurt with added powder produced more red color ( L = 88.55 ± 1.28, * 2.63 0.17, b 11.45 1.15, c 11.75 H 77.00 0.64), reached highest TPC (2.21 0.46 mg/GAE g), (0.0125 0.0032 mg GAE/g), syneresis (5.24 0.51%) throughout only slight difference pH while no was count. For sensory evaluation, MFDS, particularly ethanol extract, well-liked by panelists. Citrinin can be decreased under limits set. Overall, high improving Graphical