Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt
The research aimed to determine the sucrose concentration as a cryoprotectant to obtain the chemical properties and the viability of Lactic Acid Bacteria (LAB) and Lactobasillus plantarum in the synbiotic yogurt. It adopted a one–factor Completely Randomized Design (CRD) by including sucrose in conc...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
EDP Sciences
2021-01-01
|
Series: | E3S Web of Conferences |
Subjects: | |
Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/02/e3sconf_icon-beat2019_00006.pdf |
id |
doaj-06a678108cb5407497e0b44fc999d877 |
---|---|
record_format |
Article |
spelling |
doaj-06a678108cb5407497e0b44fc999d8772021-01-15T10:18:49ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012260000610.1051/e3sconf/202122600006e3sconf_icon-beat2019_00006Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic YogurtIntan Niken Tari Agustina0Budi Handayani Catur1Hartati Sri2Damat Damat3Stankeviča Karina4Department of Agricultural Product Technology, Faculty of Agriculture, University of Veteran Bangun Nusantara SukoharjoDepartment of Agricultural Product Technology, Faculty of Agriculture, University of Veteran Bangun Nusantara SukoharjoDepartment of Agricultural Product Technology, Faculty of Agriculture, University of Veteran Bangun Nusantara SukoharjoDepartment of Food Science and Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah MalangDepartment of Environmental Science, University of LatviaThe research aimed to determine the sucrose concentration as a cryoprotectant to obtain the chemical properties and the viability of Lactic Acid Bacteria (LAB) and Lactobasillus plantarum in the synbiotic yogurt. It adopted a one–factor Completely Randomized Design (CRD) by including sucrose in concentrations from 0 %, 2.5 %, 5 % to 7.5 %, three replications. The results showed various sucrose concentrations significantly affected the yields of the purple sweet potato extract– supplemented synbiotic yogurt, reduction–sugar level, the total of LAB, and the total of L. plantarum before and after the freeze–drying process, no significant impact on the moisture content and total quantity of LAB. The best treatment of the synbiotic yogurt was induced through the addition of sucrose with a concentration of 5 % as a cryoprotectant. The treatment signified the following characteristics: 14.797 % of yields, 7.51 % of water content, 14.59 % of reduction–sugar level, 1.98 × 109 CFU mL–1 of total LAB before the freeze–drying and 9.28 × 108 CFU mL–1 after the freeze–drying, 8.23 × 108 CFU mL–1 of total L. plantarum before the freeze–drying and 6.81 × 108 CFU mL–1 after the freeze–drying.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/02/e3sconf_icon-beat2019_00006.pdfhealthy consumptionfermented drinkfunctional foodfree radicalsucrose as cryoprotectant |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Intan Niken Tari Agustina Budi Handayani Catur Hartati Sri Damat Damat Stankeviča Karina |
spellingShingle |
Intan Niken Tari Agustina Budi Handayani Catur Hartati Sri Damat Damat Stankeviča Karina Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt E3S Web of Conferences healthy consumption fermented drink functional food free radical sucrose as cryoprotectant |
author_facet |
Intan Niken Tari Agustina Budi Handayani Catur Hartati Sri Damat Damat Stankeviča Karina |
author_sort |
Intan Niken Tari Agustina |
title |
Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt |
title_short |
Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt |
title_full |
Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt |
title_fullStr |
Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt |
title_full_unstemmed |
Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt |
title_sort |
chemical characteristics and viability of starter cultures of freeze–dried sweet potato extract–supplemented synbiotic yogurt |
publisher |
EDP Sciences |
series |
E3S Web of Conferences |
issn |
2267-1242 |
publishDate |
2021-01-01 |
description |
The research aimed to determine the sucrose concentration as a cryoprotectant to obtain the chemical properties and the viability of Lactic Acid Bacteria (LAB) and Lactobasillus plantarum in the synbiotic yogurt. It adopted a one–factor Completely Randomized Design (CRD) by including sucrose in concentrations from 0 %, 2.5 %, 5 % to 7.5 %, three replications. The results showed various sucrose concentrations significantly affected the yields of the purple sweet potato extract– supplemented synbiotic yogurt, reduction–sugar level, the total of LAB, and the total of L. plantarum before and after the freeze–drying process, no significant impact on the moisture content and total quantity of LAB. The best treatment of the synbiotic yogurt was induced through the addition of sucrose with a concentration of 5 % as a cryoprotectant. The treatment signified the following characteristics: 14.797 % of yields, 7.51 % of water content, 14.59 % of reduction–sugar level, 1.98 × 109 CFU mL–1 of total LAB before the freeze–drying and 9.28 × 108 CFU mL–1 after the freeze–drying, 8.23 × 108 CFU mL–1 of total L. plantarum before the freeze–drying and 6.81 × 108 CFU mL–1 after the freeze–drying. |
topic |
healthy consumption fermented drink functional food free radical sucrose as cryoprotectant |
url |
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/02/e3sconf_icon-beat2019_00006.pdf |
work_keys_str_mv |
AT intannikentariagustina chemicalcharacteristicsandviabilityofstarterculturesoffreezedriedsweetpotatoextractsupplementedsynbioticyogurt AT budihandayanicatur chemicalcharacteristicsandviabilityofstarterculturesoffreezedriedsweetpotatoextractsupplementedsynbioticyogurt AT hartatisri chemicalcharacteristicsandviabilityofstarterculturesoffreezedriedsweetpotatoextractsupplementedsynbioticyogurt AT damatdamat chemicalcharacteristicsandviabilityofstarterculturesoffreezedriedsweetpotatoextractsupplementedsynbioticyogurt AT stankevicakarina chemicalcharacteristicsandviabilityofstarterculturesoffreezedriedsweetpotatoextractsupplementedsynbioticyogurt |
_version_ |
1724337446301204480 |