Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution

IF 0.4 Q4 NUTRITION & DIETETICS

Jurnal Gizi dan Pangan Pub Date : 2023-12-30 DOI:10.25182/jgp.2023.18.supp.1.64-66

Avliya Quratul Marjan, Nurul Mustika, Iin Fatmawati, Firlia Ayu Arini

引用次数: 0

Abstract

This study investigated the antioxidant activity and lactic acid bacteria content of soy yoghurt with red dragon fruit substitution. Analysis included sensory evaluation, proximate analysis, quantification of antioxidant activity and estimation of total Lactic Acid Bacteria (LAB). Formula 3 with 35% red dragon fruit substitution was selected as the optimal formula. Proximate analysis showed water content of 92.75%, ash content of 0.23%, protein content of 0.48%, fat content of 3.08%, and carbohydrate content of 3.46%. The selected product had an increased antioxidant activity. In conclusion, soyghurt with red dragon fruit can increase the antioxidant activity of the product.

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红龙果替代物大豆酸奶的功能特性

本研究调查了红心火龙果替代大豆酸奶的抗氧化活性和乳酸菌含量。分析包括感官评价、近似物分析、抗氧化活性定量和乳酸菌总量估算。配方 3 以 35% 的红心火龙果为替代物，被选为最佳配方。近似分析显示，水分含量为 92.75%，灰分含量为 0.23%，蛋白质含量为 0.48%，脂肪含量为 3.08%，碳水化合物含量为 3.46%。所选产品的抗氧化活性有所提高。总之，添加了红心火龙果的豆奶可以提高产品的抗氧化活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Jurnal Gizi dan Pangan NUTRITION & DIETETICS-

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