{"title":"不同温度下面包果、椰子和大豆提取物类酸奶产品的理化研究","authors":"B. Akwasiam, B. Efiuvwevwere, O. Eruteya","doi":"10.9734/sajrm/2023/v15i4295","DOIUrl":null,"url":null,"abstract":"Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was produced and stored at refrigeration (5oC) and then at ambient temperature (29±2oC) for 4 weeks and 5 days, respectively. They were examined for changes in physicochemical properties against commercial (100% cow milk) dairy yoghurt as control. The changes in total solids (mg/L) reveals the following ranges for B20:C20:S60 (6.14 -14.00), B20:C30:S50 (4.10-13.10), B30:C20:S50 (4.02-12.04), B30:C30:S40 (3.20-12.42) and control (8.01- 20.00) and B20:C20:S60 (4.22-14.00), B20:C30:S50 (3.20-13.10), B30:C20:S50 (2.80-12.04), B30:C30:S40 (3.10-12.42) and control (8.10-20.00) for refrigeration and ambient temperature, respectively. The changes in pH ranges are as follows for B20:C20:S60 (3.80-5.40), B20:C30:S50 (3.60-5.00), B30:C20:S50 (3.60-5.00), B30:C30:S40 (3.20-4.80) and control (2.80-4.60) and B20:C20:S60 (3.90-5.60), B20:C30:S50 (3.60-5.20), B30:C20:S50 (3.40-5.00), B30:C30:S40 (3.40-4.80) and control (2.78-4.80) for refrigeration and ambient temperature, respectively. The titratable acidity (g/L) reveals the following ranges for B20:C20:S60 (0.42-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.34- 0.80), B30:C30:S40 (0.30-0.9) and control (0.50-1.40), and B20:C20:S60 (0.40-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.32-0.80), B30:C30:S40 (0.30-0.70) and control (0.52- 1.80) for refrigeration and ambient temperature, respectively. The viscosity (Ns/m2) ranges are as follows for B20:C20:S60 (300-500), B20:C30:S50 (355-470), B30:C20:S50 (350-480), B30:C30:S40 (340-475) and control (400-600), and B20:C20:S60 (340-500), B20:C30:S50 (330-470), B30:C20:S50 (315-480), B30:C30:S40 (300-480) and control (430-600) for refrigeration and ambient temperature, respectively. The non-dairy yoghurt produced showed characteristics as per with the dairy yoghurt, as they exhibited almost same pattern of changes during the storage period.","PeriodicalId":21776,"journal":{"name":"South Asian Journal of Research in Microbiology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physiochemical Study of Yoghurt-like Product from Breadfruit, Coconut and Soybean Extracts Stored at Different Temperature\",\"authors\":\"B. Akwasiam, B. Efiuvwevwere, O. Eruteya\",\"doi\":\"10.9734/sajrm/2023/v15i4295\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was produced and stored at refrigeration (5oC) and then at ambient temperature (29±2oC) for 4 weeks and 5 days, respectively. They were examined for changes in physicochemical properties against commercial (100% cow milk) dairy yoghurt as control. The changes in total solids (mg/L) reveals the following ranges for B20:C20:S60 (6.14 -14.00), B20:C30:S50 (4.10-13.10), B30:C20:S50 (4.02-12.04), B30:C30:S40 (3.20-12.42) and control (8.01- 20.00) and B20:C20:S60 (4.22-14.00), B20:C30:S50 (3.20-13.10), B30:C20:S50 (2.80-12.04), B30:C30:S40 (3.10-12.42) and control (8.10-20.00) for refrigeration and ambient temperature, respectively. The changes in pH ranges are as follows for B20:C20:S60 (3.80-5.40), B20:C30:S50 (3.60-5.00), B30:C20:S50 (3.60-5.00), B30:C30:S40 (3.20-4.80) and control (2.80-4.60) and B20:C20:S60 (3.90-5.60), B20:C30:S50 (3.60-5.20), B30:C20:S50 (3.40-5.00), B30:C30:S40 (3.40-4.80) and control (2.78-4.80) for refrigeration and ambient temperature, respectively. The titratable acidity (g/L) reveals the following ranges for B20:C20:S60 (0.42-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.34- 0.80), B30:C30:S40 (0.30-0.9) and control (0.50-1.40), and B20:C20:S60 (0.40-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.32-0.80), B30:C30:S40 (0.30-0.70) and control (0.52- 1.80) for refrigeration and ambient temperature, respectively. The viscosity (Ns/m2) ranges are as follows for B20:C20:S60 (300-500), B20:C30:S50 (355-470), B30:C20:S50 (350-480), B30:C30:S40 (340-475) and control (400-600), and B20:C20:S60 (340-500), B20:C30:S50 (330-470), B30:C20:S50 (315-480), B30:C30:S40 (300-480) and control (430-600) for refrigeration and ambient temperature, respectively. The non-dairy yoghurt produced showed characteristics as per with the dairy yoghurt, as they exhibited almost same pattern of changes during the storage period.\",\"PeriodicalId\":21776,\"journal\":{\"name\":\"South Asian Journal of Research in Microbiology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"South Asian Journal of Research in Microbiology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9734/sajrm/2023/v15i4295\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"South Asian Journal of Research in Microbiology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/sajrm/2023/v15i4295","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physiochemical Study of Yoghurt-like Product from Breadfruit, Coconut and Soybean Extracts Stored at Different Temperature
Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was produced and stored at refrigeration (5oC) and then at ambient temperature (29±2oC) for 4 weeks and 5 days, respectively. They were examined for changes in physicochemical properties against commercial (100% cow milk) dairy yoghurt as control. The changes in total solids (mg/L) reveals the following ranges for B20:C20:S60 (6.14 -14.00), B20:C30:S50 (4.10-13.10), B30:C20:S50 (4.02-12.04), B30:C30:S40 (3.20-12.42) and control (8.01- 20.00) and B20:C20:S60 (4.22-14.00), B20:C30:S50 (3.20-13.10), B30:C20:S50 (2.80-12.04), B30:C30:S40 (3.10-12.42) and control (8.10-20.00) for refrigeration and ambient temperature, respectively. The changes in pH ranges are as follows for B20:C20:S60 (3.80-5.40), B20:C30:S50 (3.60-5.00), B30:C20:S50 (3.60-5.00), B30:C30:S40 (3.20-4.80) and control (2.80-4.60) and B20:C20:S60 (3.90-5.60), B20:C30:S50 (3.60-5.20), B30:C20:S50 (3.40-5.00), B30:C30:S40 (3.40-4.80) and control (2.78-4.80) for refrigeration and ambient temperature, respectively. The titratable acidity (g/L) reveals the following ranges for B20:C20:S60 (0.42-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.34- 0.80), B30:C30:S40 (0.30-0.9) and control (0.50-1.40), and B20:C20:S60 (0.40-1.20), B20:C30:S50 (0.32-1.00), B30:C20:S50 (0.32-0.80), B30:C30:S40 (0.30-0.70) and control (0.52- 1.80) for refrigeration and ambient temperature, respectively. The viscosity (Ns/m2) ranges are as follows for B20:C20:S60 (300-500), B20:C30:S50 (355-470), B30:C20:S50 (350-480), B30:C30:S40 (340-475) and control (400-600), and B20:C20:S60 (340-500), B20:C30:S50 (330-470), B30:C20:S50 (315-480), B30:C30:S40 (300-480) and control (430-600) for refrigeration and ambient temperature, respectively. The non-dairy yoghurt produced showed characteristics as per with the dairy yoghurt, as they exhibited almost same pattern of changes during the storage period.
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