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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 1052-1058
DOI: https://doi.org/10.20546/ijcmas.2018.701.126


The Physical Quality and Microstructure of Symbiotic Yogurt Fortified with Inulin at Various pH Values
Manik Eirry Sawitri1*, Djalal Rosyidi2, Lilik Eka Radiati2 and Purwadi2
1Post Graduate Program, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java, Indonesia
2Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java, Indonesia
*Corresponding author
Abstract:

This research revealed the effect of inulin addition towards the quality of observed symbiotic yogurt. The symbiotic yogurt fortified with 2% of inulin was being analyzed in relation to its physical quality (emulsion stability, emulsion activity, viscosity, syneresis and water holding capacity) and microstructure at various pH values: pH (1) 5.0, pH (2) 4.5 and pH (3) 4.0. The decrease of pH in the symbiotic yogurt gave a significant difference (P <0.05) to the average of emulsion stability, yet it gave a very significant difference (P <0.01) to the average emulsion activity, viscosity, syneresis and water holding capacity. The decrease of yogurt pH and the addition of inulin gave a higher average of emulsion stability, emulsion activity, viscosity and water holding capacity than other treatment of yogurt pH. Yogurt at a pH value of 5.0 produced a lower emulsion stability, emulsion activity, viscosity and syneresis, but it had a higher water holding capacity. When pH value was below the isoelectric pH (pH 4.5 and 4.0), it increased the emulsion stability, emulsion activity, viscosity and syneresis and decreased yogurt water holding capacity. The microstructure of yogurt symbiotic indicated that the addition of inulin strengthened the gel network formed so that the structure of yogurt could inhibit syneresis and excessive permeability, and provided a more refined, compact and identical structure.


Keywords: Inulin, Symbiotic yogurt, Physical quality, Microstructure
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How to cite this article:

Manik Eirry Sawitri, Djalal Rosyidi, Lilik Eka Radiati and Purwadi. 2018. The Physical Quality and Microstructure of Symbiotic Yogurt Fortified with Inulin at Various pH Values.Int.J.Curr.Microbiol.App.Sci. 7(1): 1052-1058. doi: https://doi.org/10.20546/ijcmas.2018.701.126