Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

Srianta, Ignatius, Kuswardani, Indah, Ristiarini, Susana, Kusumawati, Netty, Godelive, Laura and Nugerahani, Ira Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt. Bioresources and Bioprocessing, 9. pp. 1-14. ISSN 2197-4365

	Text (Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt) Jurnal 8 - Utilization of durian seed for Monascus.pdf Download (25MB)
	Text (Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt) Jurnal 8 - Cek similarity.pdf Download (3MB)

Abstract

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 efect 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 signifcant efects 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 diference to pH and titratable acidity, while no signifcant diference 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.

Item Type:	Article
Uncontrolled Keywords:	Monascus-fermented durian seed, yogurt, antioxidant, phenolic content, monascus purpureus, refrigerated storage
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	Ignatius Srianta
Date Deposited:	29 Oct 2023 03:11
Last Modified:	02 Nov 2023 06:54
URI:	https://repository.ukwms.ac.id/id/eprint/37143

Actions (login required)

View Item