Chemical Characteristics and Viability of Starter Cultures of Freeze–Dried Sweet Potato Extract–Supplemented Synbiotic Yogurt

Agustina Intan Niken Tari,Damat Damat,Karina Stankeviča,Sri Hartati,Catur Budi Handayani

doi:10.1051/e3sconf/202122600006

Abstract

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.

Highlights

Together with the increasing public awareness on the importance of healthy foods, the consumer demands related to food qualifications have begun to shift
[1] Reported that purple sweet potato extract–supplemented yogurt made from commercial cultures and indigenous probiotics, such as Streptococcus thermophilus FNCC 0040, Lactobacillus bulgaricus FNCC 0041, and Lactobacillus plantarum Dad 13 by the ratio 1: 1: 0.5 had nowbeen available completed with the physical properties and chemical properties
Tari et al [2] shared that indigenous probiotics, such as L. plantarum Dad 13 supplemented to the purple sweet potato extract yogurt, could act as a diarrhea–lowering agent in experimental animals

Summary

Introduction

Together with the increasing public awareness on the importance of healthy foods, the consumer demands related to food qualifications have begun to shift. Tari et al [1] Reported that purple sweet potato extract–supplemented yogurt made from commercial cultures and indigenous probiotics, such as Streptococcus thermophilus FNCC 0040, Lactobacillus bulgaricus FNCC 0041, and Lactobacillus plantarum Dad 13 by the ratio 1: 1: 0.5 had nowbeen available completed with the physical properties (pH = 3.78, viscosity = 5.198 7 cP, chromatic color = 18.559) and chemical properties (titrated acid content = 1.273 3 %, moisture content = 85.266 4 %, ash content = 0.804 1 %, reduction sugar level = 3.327 8 %, dissolved protein content = 1.478 2 %, fat content = 0.08 %, and anthocyanin level = 8.531 5 %). Tari et al [2] shared that indigenous probiotics, such as L. plantarum Dad 13 supplemented to the purple sweet potato extract yogurt, could act as a diarrhea–lowering agent in experimental animals. The indigenous probiotics are able to reduce free radical components as indicated by the decreasing blood MDA level of the experimental animals from 4.23 mmol mL–1 to 1.52 mmol mL–1 and the decreasing liver MDA level at from 5.60 mmol mL–1 to 2.96 mmol mL–1 at the end of the study

Objectives

Methods

Findings

Conclusion