Effects of using Canna starch (Canna edulis Ker) as a natural stabilizer on the quality and stability of yogurt drink during cold storage

• Main Authors: Ahmad Khoirul Umam, 巫曼
• Other Authors: Mei-Jen Lin
• Format: Others
• Language: en_US
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/b86u9h

碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 106 === The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for maintaining the yogurt quality is a chemical compound namely carboxymethyl cellulose (CMC). CMC will be accumulated in human body with regular consumption, which will decrease the pH value of caecal and elevate the population of non-digested microorganism. Canna (Canna edulis Ker) can be used as a natural stabilizer, which is an Indonesian local tuber with high starch content and antioxidative properties. Canna starch is composed of amylose and amylopectin which are high energy source and will be degraded by lactic acid bacteria (LAB). LAB produce exopolysaccharide (EPS) that imparts highly desirable rheological changes in the food matrix such as increase viscosity, improve texture, and reduce syneresis. The purpose of this study is to investigate the effect of Canna starch on physicochemical, microbiology, and sensory quality of yogurt drink during cold storage. The complete randomized factorial design will be used with two factor. The first factor was Canna starch/CMC levels divided into 5 groups in order to know the effectiveness canna starch to replace the used of CMC, T0 (0.2%CMC) as a control, T1 (0.15% CMC + 0.025% canna), T2 (0.1% CMC + 0.05% canna), T3 (0.05% CMC + 0.075% canna), and T4 (0.1% Canna), respectively. The second factor was the storage time of yogurt drink divided into 4 groups that to determine the changes of yogurt drink quality during stored in the refrigerator at 4°C, D1 (1 days), D7 (7 days), D14 (14 days), and D21 (21 days), respectively and. All samples were analyzed for viscosity, syneresis, sedimentable fraction, pH, titratable acidity, exopolysaccharides, antioxidant activity, microbiology, and sensory quality. Data obtained from the results of subsequent studies will be analyzed by GLM (General Linear Model) and followed by Duncan's multiple range test (DMRT). There were similar results between 0.1% Canna starch and 0.2% CMC, as a control, in experiment 1 based on viscosity, sedimentable fraction, and sensory properties during 1st storage day. The results of experiment 2 showed that the addition of 0.1% Canna starch significantly (p<0.05) increased TA, viscosity, EPS yield, antioxidant activity, maintained the viability of L. bulgaricus and S. thermophilus, while significantly (p<0.05) decreased the pH value. On the other hand, the combination of 0.1% CMC and 0.05% Canna starch significantly (p<0.05) reduced syneresis and the sedimentable fraction of yogurt drink during 21 days of storage. The addition of Canna starch had no significantly (p>0.05) effect on all sensory parameters except on smoothness of yogurt drink during 1st storage day. The addition of Canna starch had no significantly (p>0.05) effect on the color, rancidity, bitterness, and sweetness, whereas had significantly (p<0.05) effect on the sourness, smoothness, and thickness over 14 days of storage. In conclusion, Canna starch could be used as a natural stabilizer with potential health benefits related to high antioxidant activity and EPS value. The combination of 0.1% CMC and 0.05% Canna starch addition on yogurt drink manufacture showed the best physicochemical and microbiological quality without the decline of sensory properties