Melia Sri, Juliyarsi Indri, Setiawan Rizki D, Aritonang Salam N, Alzahrah Hurriya, Supandil Doni
Department of Animal Products Technology, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia.
Department of Animal Production, Faculty of Animal Science, Universitas Andalas, Padang, Indonesia.
J Adv Vet Anim Res. 2024 Jun 8;11(2):317-322. doi: 10.5455/javar.2024.k779. eCollection 2024 Jun.
This study investigated the application of Jicama starch () as a stabilizing agent to enhance the longevity and integrity of fermented milk.
SN13T (6 gm/100 ml) and Jicama starch (2 gm/100 ml) were added into pasteurized milk (65°C, 30 min) and then incubated under anaerobic conditions at 37°C for 18 h. The fermented milk was stored at 4°C. The evaluation on proximate composition, pH, titratable acidity (TA), viscosity, water holding capacity (WHC), syneresis, total lactic acid bacteria (LAB), and hedonic sensory evaluation was conducted at 1, 7, 14, 21, and 28 days of storage.
Throughout the storage period, fermented milk enriched with Jicama starch significantly ( < 0.05) increased pH, TA, population dynamics of LAB, viscosity, WHC, and syneresis. It effectively sustained WHC and mitigated syneresis, thus ensuring the preservation of vital product quality. Furthermore, the quantity of LAB within the fermented milk consistently met the probiotic threshold of 84.50 × 10 CFU/ml. The hedonic sensory evaluation results indicated that fermented milk showed consistent sensory attributes throughout storage, except for overall acceptance, which declined on day 28.
The addition of Jicama starch revealed a promising health probiotic product, presenting a viable avenue for delivering probiotic benefits to consumers while maintaining the palatability and efficacy of the product.
本研究调查了豆薯淀粉作为稳定剂在延长发酵乳保质期和保持其完整性方面的应用。
将SN13T（6克/100毫升）和豆薯淀粉（2克/100毫升）添加到巴氏杀菌乳（65℃，30分钟）中，然后在37℃厌氧条件下培养18小时。发酵乳储存在4℃。在储存的第1、7、14、21和28天对其近似成分、pH值、可滴定酸度（TA）、粘度、持水能力（WHC）、脱水收缩、总乳酸菌（LAB）以及享乐感官评价进行测定。
在整个储存期内，添加豆薯淀粉的发酵乳显著（P<0.05）提高了pH值、TA、LAB的种群动态、粘度、WHC和脱水收缩。它有效地维持了WHC并减轻了脱水收缩，从而确保了重要产品质量的保存。此外，发酵乳中LAB的数量始终符合84.50×10⁶CFU/毫升的益生菌阈值。享乐感官评价结果表明，发酵乳在整个储存过程中感官特性一致，除了总体接受度在第28天有所下降。
添加豆薯淀粉显示出一种有前景的健康益生菌产品，为向消费者提供益生菌益处同时保持产品的适口性和功效提供了一条可行途径。
