Physicochemical properties of goat milk yoghurt with synbiotics from inulin of mangrove apple and Lactobacillus plantarum

J.M.W. Wibawanti¹³, S. Mulyani², R. Hartanto¹ and A.M.Legowo²*

¹Universitas Diponegoro, Faculty of Animal and Agricultural Sciences, Department
of Animal Science, Semarang 50275, Central Java, Indonesia
²Universitas Diponegoro, Faculty of Animal and Agricultural Sciences, Department
of Food Technology, Semarang 50275, Central Java, Indonesia
³Universitas Muhammadiyah Purworejo, Faculty of Agricultural Science, Department of Animal Science, Purworejo 54151, Central Java, Indonesia
*Correspondence: anangmohlegowo@lecturer.undip.ac.id

Abstract:

Physicochemical changes could affect the quality of goat milk yoghurt. Yoghurt quality has been improved by incorporating a synbiotic derived from a prebiotic combined with probiotics. This study aimed to evaluate the effect of different concentrations of synbiotics (inulin of mangrove apple and Lactobacillus plantarum) in the physicochemical properties of goat’s milk yoghurt. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications, with differences in the concentration of synbiotics as much as 0, 2, 4, 6, and 8%. The addition of synbiotics was significant (p < 0.05) in the sugar reduction, colour, and syneresis of yoghurt products. They did not significantly affect (p > 0.05) the firmness of yoghurt texture. This study provides support for the addition of synbiotics to improve physicochemical properties of goat’s milk yogurt.

Key words:

Characterization of red raspberry (Rubus idaeus L.) for their physicochemical and morphological properties

I. Augšpole¹*, F. Dimiņš¹, I. Romanova² and A. Liniņa²

¹Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Rīgas iela 22, LV-3001 Jelgava
²Latvia Latvia University of Life Sciences and Technologies, Faculty of Agriculture, Lielā iela 2, LV-3001 Jelgava, Latvia
*Correspondence: ingrida.augspole@llu.lv

Abstract:

Different raspberry cultivars are grown in Latvia suitable both for fresh market and for processing. Fresh local red raspberry is available for consumers from July to October. Information about the physical, chemical, and morphology properties of raspberry fruit is essential for understanding the behavior of the product during the postharvest operations such as harvesting, transporting, sorting, grading, packaging and storage. Knowledge of the physicochemical properties of red raspberries is essential because variations in the levels of these properties may exist between cultivars. New varieties of plants were used to describe and compare the fruit quality of red raspberry cultivars: ‘Daiga’, ‘Shahrazada’, ‘Norna’ and ‘Polana’ grown in Zemgales region of Latvia. The samples were collected from farm ‘Pluģi’ the full stage of ripening. The current research aimed to investigate and determine the chemical composition (total phenolic content (TPC), total flavonoid content (TFC), titratable acidity (TAc), total soluble solids content of raspberry fruits, the physical parameter pH, and color. Presented morphological parameters of fruit included their weight, receptacle length (Rl), receptacle width (Rw), fruit length (Fl), fruit width (Fw), weight of fruit (M), number of seeds. Research results showed significant differences in all chemical and physical characteristics as well as in morphology properties (P < 0.05) between cultivars.

Key words:

physical and morphological properties, physicochemical, raspberry, Rubus idaeus L