Lestiyani, Angelia Dwi, Suseno, Thomas Indarto Putut and Srianta, Ignatius (2014) Characteristics of Soy Corn Yogurt. Journal of Food and Nutritional Disorders, 3 (2). pp. 1-6. ISSN 2324-9323
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Abstract
This research was to study the characteristics of soy corn yogurt, a new developed nutritious food product. Soy corn yogurt was produced by fermentation of soy corn milk using Streptococcus thermophilus and Lactobacillus bulgaricus, at various soybean and sweet corn ratios of 90:10; 80:20; 70:30; 60:40 and 50:50 (w/w). Total lactic acid bacteria, pH, total acidity, syneresis amartand preferences of appearance, texture, aroma and taste of the product were investigated. The results showed that the lactic acid bacteria grew well in the soy corn milk with final total lactic acid bacteria in a range of 6.26x1010 to 1.46x1011 cfu/mL. Soy corn yogurt with soybean and sweet corn ratio of 50:50 was the highest preference scores. Aflatoxin B1, B2, G1 and G2 were not detected in the soy corn yogurt by HPLC with limit of dxdetection of 1 ppb that reflected the soy corn yogurt is a safe food product.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Soy corn yogurt; Sweet corn; Lactic acid bacteria; characteristics;Aflatoxin |
| Subjects: | Agriculture and Food Technology |
| Divisions: | Journal Publication |
| Depositing User: | Ignatius Srianta |
| Date Deposited: | 18 Jul 2017 04:27 |
| Last Modified: | 18 Jul 2017 04:27 |
| URI: | https://repository.ukwms.ac.id/id/eprint/11245 |
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