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Physicochemical , Microbial, and Sensory Properties of Yoghurt Supplement with Inulin Rich Carbohydrates Extract from Jerusalem Artichoke Tubers during Storage |
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| รหัสดีโอไอ | |
| Title | Physicochemical , Microbial, and Sensory Properties of Yoghurt Supplement with Inulin Rich Carbohydrates Extract from Jerusalem Artichoke Tubers during Storage |
| Creator | Sumonwan Chumchuere |
| Contributor | Monrodee Chaowarat |
| Publisher | The Thai Society for Biotechnology |
| Publication Year | 2562 |
| Keyword | Jerusalem Artichoke Tubers, Sensory Properties, Yoghurt |
| Abstract | The purpose of this study was to evaluate the effect of inulin rich carbohydrates extract from Jerusalem artichoke tubers on physicochemical, textural, and microbiological properties of the yoghurt during storage. Five formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10% of inulin rich carbohydrates extract from Jerusalem artichoke tubers. During storage at 4?C, the pH of yoghurt treatments supplement with 3, 5 and 7% inulin extract from Jerusalem artichoke tubers and the control (0% adding) was rapidly decreased during 14 days storage (from 4.45 to 4.36). The viscosity was slightly increased and reached the highest value of 3080 Cps. in the yoghurt supplement with 7 and 10% inulin extract from Jerusalem artichoke tubers. Both L. delbrueckii subsp. bulgaricus and S. thermophilus were not able to ferment inulin extract from Jerusalem artichoke tubers under the conditions study due to no significant survival counts of the yoghurt strains neither acidification between the yoghurt treatments supplement with inulin extract from Jerusalem artichoke tubers and the control was observed. Inulin rich carbohydrates extract from Jerusalem artichoke tubers causes alterations in sensory perception. More concentrations of inulin extract from Jerusalem artichoke tubers adding resulted to more slightly decrease in overall acceptance compare to the control yoghurt. However, yoghurt adding with 3% inulin extract from Jerusalem artichoke tubers was improved some physical properties (flavor and texture) and reach the highest score (8.10) in overall acceptance compare to control yoghurt (8.00). |
| Language | EN |
| URL Website | http://tsb2019.com/ |
| Website title | The 31st Annual Meeting of the Thai Society for Biotechnology and International Conference (TSB 2019) |
