The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic

Abstract

Yogurt is a product obtained from fermentation of milk using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria or other suitable lactic acid bacteria. Some beneficial health impacts of yogurt with probiotic were modulating the immune system and supporting the gut’s health by stabilizing the composition of good microflora in the gastrointestinal tract. However, it is important to consider the properties of yoghurt which is affected by its ingredients and bacteria. The purpose of this study was to investigate the effect of suweg flour addition and incubation temperatures on the physicochemical and organoleptic properties of yogurt by using Bifidobacterium bifidum as probiotic for milk fermentation. This study was conducted with 2 factors, the incubation temperature (30 °C, 37 °C, 40 °C) and the percentage of suweg flour addition (2%, 4%, 6%). Physicochemical (pH, total acid, protein content, fat content, reducing sugar) and organoleptic analysis (color, aroma, taste, texture, overall) were investigated in this study. The results of the physicochemical properties of yogurt showed that the addition of suweg flour with different incubation temperatures indicated a significant effect on the total acid, protein, and fat content. In addition, organoleptic evaluation of yogurt suggested that the average panellist’s acceptance of the yogurt was on liked-very liked.