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Effect of white oyster mushroom and basil powder on physicochemicaland sensory characteristics of probiotic yogurt |
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| รหัสดีโอไอ | |
| Creator | Shruti Mishra |
| Title | Effect of white oyster mushroom and basil powder on physicochemicaland sensory characteristics of probiotic yogurt |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2565 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 44 |
| Journal No. | 3 |
| Page no. | 676-682 |
| Keyword | white oyster mushroom, basil, Lactobacillus acidophilus, probiotics, potential prebiotics, yogurt |
| URL Website | https://rdo.psu.ac.th/sjst/index.php |
| ISSN | 0125-3395 |
| Abstract | Mushrooms are a rich source of proteins and carbohydrates, while basil is rich in dietary fibers containing nondigestible oligosaccharides acting as prebiotics. The present study was conducted to understand the impact of adding white oystermushroom powder and basil powder in the probiotic yogurt. Different concentrations of basil powder (0.5%, 1%, 1.5%, and 2%),along with the 0.5% of white oyster mushroom powder and 5% sugar, was used to make the yogurt. Physicochemical propertiessuch as moisture, fat, titratable acidity, pH, total ash, protein and total solid; and sensory attributes were analyzed on thefermented product. There was decrease in the pH, moisture and fat content while increase in the titratable acidity, ash, proteinand total solid in the probiotic curd fortified with basil and white oyster mushroom. The sensory analysis proved basil powder asa flavoring agent besides acting as prebiotic in yogurt. Results obtained showed that the addition of white oyster mushroom andbasil powder considerably improved the properties of probiotic yogurt. |
