Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.)

Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).

Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets

Microbial flora of probiotic yogurt can have nutraceutical properties and improve beneficial health effects of food products. In this study, microbial and physicochemical properties of raw chicken fillets dipped in regular yogurt and probiotic yogurt containing Lactobacillus casei, preserved at 4°C for 9 days, were studied. In this regard, microbial analysis (Staphylococcus aureus, fecal coliform, yeasts, and molds) and physicochemical analysis (pH, water holding capacity, cooking loss percentage, Thiobarbituric acid reactive substances, and texture profile analysis) were performed during the storage time. In comparison with control samples, the amount of Staphylococcus aureus, fecal coliforms, yeast and mold counts, pH index, malondialdehyde value, and cooking loss percentage reduced significantly ( P < 0.05 ) in the chicken fillets treated with regular and probiotic yogurt, while the water holding capacity increased in six days. It was concluded that probiotic and regular yogurts reduced microbial growth and improved the physicochemical quality of chicken fillets during storage and cooking time.

Assessment of Fluoride and pH Levels in a Range of Ready-to-Drink Children’s Beverages Marketed in Malaysia

This study aimed to determine the fluoride and pH levels of beverages likely to be consumed by children in Malaysia and to estimate daily fluoride intake from consumption of these beverages. A convenience sampling of 120 ready-to-drink beverages were purchased and categorised into 11 groups (UHT recombined milk, fresh milk [pasteurised], cultured milk [probiotic], yogurt beverages, fresh fruit juices, fruit flavoured beverages, soy-based beverages, malt-based beverages, tea, carbonated beverages and bottled waters). Fluoride concentration was measured using a fluoride ion-selective electrode while the pH level was measured using a pH meter. The fluoride concentration in the beverages ranged from 0.02±0.00 mg/L to 2.77±0.06 mg/L. Tea was found to have the highest fluoride concentration. The intake of fluoride from consumption of other types of beverages is below the lowest-observed-adverseeffect level (except tea). The pH of the beverages included in the study ranged from 2.20±0.01 to 7.76±0.00. Carbonated beverages (mean pH: 2.98±0.50) were found to be extremely acidic followed by fresh fruit juices (mean pH: 3.38±0.34) and fruit flavoured beverages (mean pH: 3.90±0.92). The correlation between fluoride and pH levels was weak, τ = 0.058 and not statistically significant (p

Monitoramento tecnológico e científico de patentes de iogurte probiótico no mundo nos últimos 20 anos

O iogurte probiótico é um alimento bastante atrativo devido suas características sensoriais e as propriedades funcionais, atendendo a todos os públicos. A procura por alimentos saborosos e que apresentam benefícios à saúde do consumidor é uma das prioridades dos consumidores atuais, mais informados e dispostos a pagar um pouco mais para obter um alimento mais saudável. Desse modo, torna-se necessário que as indústrias do setor, busquem a inovação na área para manter-se no mercado e satisfazer as exigências de seu público. As patentes são os documentos responsáveis por assegurar os direitos de proteção à propriedade intelectual do inventor e é através do monitoramento tecnológico de patentes que se pode prever o cenário de um tema em estudo, como amenizar falhas e obter os resultados esperados. Essa revisão sistemática, teve como objetivo selecionar e analisar artigos publicados no período de 2001 a 2021 sobre iogurte probiótico e realizar uma análise estatística acerca dos parâmetros, jurisdição, requerentes, status de documento, publicações ao longo dos anos e classificação internacional de patentes (IPC). Os bancos de dados utilizados para a pesquisa dessas patentes foram: LENS, INPI, PATENTSCOPE, USPTO, Espacenet e DERWENT, com a utilização das seguintes palavras-chave: probiotic yogurt e iogurte probiótico. Através desse estudo, foi possível verificar as jurisdições que são referências no estudo de iogurte probiótico, bem como avaliar o tipo de documento, o cenário global e nacional de iogurte probiótico e concluir que o estudo de iogurte probiótico está em alta, com um mercado internacional e nacional favoráveis. Porém, ainda é necessário investimento e incentivo às instituições públicas e privadas no mercado nacional.

Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei

Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21st days of storage. After ten hours of fermentation, the lowest pH was observed in samples with apple puree. It has been determined that syneresis increases with increasing concentrations of fruit purees. The water holding capacity was less in yoghurts containing fruit puree compared to control yoghurt and in 20% fruit puree compared to yoghurts containing 10% fruit puree. The number of L. bulgaricus generally increased in all samples during storage. It was determined that the number of S. thermophilus in control sample was higher than other samples during storage. The number of L. paracasei and Bifidobacterium spp. decreased during storage. While the control sample remained probiotic until the 14th day of storage, other samples lost its probiotic properties before the 7th day of storage. Considering that the number of probiotic microorganisms in a probiotic product should be at least 106-107 CFU/g according to FAO, it has been decided that the most suitable fruits for probiotic yogurt with fruit puree are peach and apple, respectively. Considering the structural features, it is more appropriate to use 10% fruit puree, and considering the probiotic feature, it is more appropriate to use 20% fruit puree. Choosing the appropriate packaging and fixing suitable storage conditions will help probiotic microorganisms to preserve their vitality for a long time.

Assessment of Stirred Probiotic Yogurt fortified with Husk Tomato (Physalis peruviana, L) Juice as a Healthy Dairy Product

Consumers are increasingly aware of the consumption of natural health products. Husk Tomato fruit is a remarkable fruit in a modern survey. Therefore, this study aims to produce novel stirred probiotic yogurt (SPY) fortified with Husk Tomato Juice (HTJ). Chemical, microbiological, toxins, color, and viscosity characteristics for the new product were evaluated. Vitamins A, B1, B2, C, amino acid profile, and the effect of HTJ or SPY on the growth of some pathogens were assessed. Vitamin A and β-carotene for fresh stirred probiotic yogurt were also analyzed. On the other side, the control sample (with no fortification) and four treatments of SPY were produced with different ratios of Husk Tomato Juice T1, T2, T3, and T4 with (20, 30, 40, and 50% V/V) respectively. Apparent viscosity, color parameters, and pH values of fermented beverage samples were estimated. Data revealed that the juice had a considerable vitamin C ratio, representing about 32-38% of the recommended daily use. On the same line, Lysine, Leucine, Valine, Threonine, Tryptophan, and Isoleucine were the main essential amino acids in the juice. Also, the HTJ possessed diverse degrees of inhibition opposite to grow of some pathogenic bacteria and fungi. The counts of starter cultures of yogurt and Lb. casei as the probiotic strain increased during the storage period until 10 days, especially in T1, T2, and T3. The viable counts of pathogenic strains in the contaminated treatments decreased during storage periods compared with control. Furthermore, treatment samples had significantly lower L values and higher a & b values due to the orange color of the high ratio of β-carotene in HTJ compared to control samples. A healthy probiotic fruity beverage had been successfully produced. It has appropriate amounts of important vitamins.