National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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