Srianta Ignatius, Kuswardani Indah, Ristiarini Susana, Kusumawati Netty, Godelive Laura, Nugerahani Ira
Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia.
Bioresour Bioprocess. 2022 Dec 14;9(1):128. doi: 10.1186/s40643-022-00619-y.
As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus-fermented durian seed, which has been proven to possess antioxidative properties, has the potential to improve yogurt properties. This study aimed to analyze the use of Monascus-fermented durian seed (MFDS) as a functional ingredient in yogurt and its effect on physicochemical properties, lactic acid bacteria (LAB) count, antioxidative properties, and consumer acceptability of set-type yogurt during refrigeration. Changes in physicochemical properties, including color, pH, titratable acidity, syneresis, LAB count, total phenolic content (TPC), and antioxidant activity were evaluated at 7-day intervals during 14 days of refrigerated storage (4 °C). Sensory evaluations were carried out for freshly made samples after 7 days of storage. The results showed that the addition of MFDS to yogurt gave significant effects on some of the parameters measured. Yogurt with added MFDS powder produced a more red color (L = 88.55 ± 1.28, a* = 2.63 ± 0.17, b* = 11.45 ± 1.15, c = 11.75 ± 1.15, H = 77.00 ± 0.64), reached the highest TPC (2.21 ± 0.46 mg/GAE g), antioxidant activity (0.0125 ± 0.0032 mg GAE/g), and syneresis (5.24 ± 0.51%) throughout 14 days of storage. The addition of MFDS only gave a slight difference to pH and titratable acidity, while no significant difference was made for LAB count. For sensory evaluation, the addition of MFDS, particularly the ethanol extract, to yogurt was well-liked by panelists. Citrinin content in MFDS yogurt can be decreased under the limits set. Overall, the addition of MFDS has a high potential of improving yogurt properties, particularly its antioxidative properties.
作为一种广泛消费的发酵乳制品，酸奶不断发展以增强其功能特性。已被证明具有抗氧化特性的红曲发酵榴莲籽有改善酸奶特性的潜力。本研究旨在分析红曲发酵榴莲籽（MFDS）作为酸奶功能性成分的用途及其对凝固型酸奶在冷藏期间的理化性质、乳酸菌（LAB）数量、抗氧化特性和消费者可接受性的影响。在4℃冷藏储存14天期间，每隔7天评估理化性质的变化，包括颜色、pH值、可滴定酸度、脱水收缩、LAB数量、总酚含量（TPC）和抗氧化活性。储存7天后对新鲜制作的样品进行感官评价。结果表明，向酸奶中添加MFDS对所测的一些参数有显著影响。添加MFDS粉末的酸奶颜色更红（L = 88.55±1.28，a* = 2.63±0.17，b* = 11.45±1.15，c = 11.75±1.15，H = 77.00±0.64），在整个14天的储存期内达到最高的TPC（2.21±0.46毫克/GAE克）、抗氧化活性（0.0125±0.0032毫克GAE/克）和脱水收缩率（5.24±0.51%）。添加MFDS对pH值和可滴定酸度只有轻微差异，而对LAB数量没有显著差异。对于感官评价，向酸奶中添加MFDS，特别是乙醇提取物，受到小组成员的喜爱。MFDS酸奶中的桔霉素含量可降低到规定限度以下。总体而言，添加MFDS有很大潜力改善酸奶特性，特别是其抗氧化特性。
