Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt
Application inoculum from Caspian Sea Yoghurt to produce yoghurt containing tea infusion have not been developed thoroughly, until recently. This study aimed to determine the physicochemical characteristic and sensory evaluation of tea infusion yoghurt inoculated with Caspian Sea Yoghurt. Green, w...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/16160/ http://journalarticle.ukm.my/16160/1/7.pdf |
| _version_ | 1848813981240655872 |
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| author | Shinta Maharani, Nanda Anggita Sari, Anita Rahayu, Prawira-Atmaja, M Iqbal A, Ana |
| author_facet | Shinta Maharani, Nanda Anggita Sari, Anita Rahayu, Prawira-Atmaja, M Iqbal A, Ana |
| author_sort | Shinta Maharani, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Application inoculum from Caspian Sea Yoghurt to produce yoghurt containing tea infusion have not been developed
thoroughly, until recently. This study aimed to determine the physicochemical characteristic and sensory evaluation
of tea infusion yoghurt inoculated with Caspian Sea Yoghurt. Green, white, and black tea infusion were added to UHT
milk inoculated with Caspian Sea Yoghurt inoculum and incubated at 30 °C for 12 h. The yoghurt was analyzed at 0, 6,
and 12 h of fermentation including pH, acidity, viscosity, colour (L, a*, b*), total polyphenol, and sensory evaluation.
The result showed additional tea infusion on manufacturing yoghurt significantly affected on pH, percentage of acidity,
viscosity, and colour parameter of yoghurt. During the fermentation process, the prolonged incubation time resulted
in increased acidity and viscosity, while simultaneously decreased the pH value. At the end of the fermentation (at
12 h) of yoghurt with 10% tea infusion had a lower pH and a higher percentage of acidity compared to the yoghurt
control. Addition of tea infusion on yoghurt has a lower viscosity than yoghurt without tea infusion at the end of the
fermentation. Additional tea infusion on yoghurt affected reduced Lightness (L*) value but increased a* and b* value.
The results of the present study indicate that additional tea infusion on yoghurt inoculated with Caspian Sea Yoghurt
should be considered not only in terms of physicochemical and sensory during manufacturing and storage but also
functional properties to improve human health. |
| first_indexed | 2025-11-15T00:26:49Z |
| format | Article |
| id | oai:generic.eprints.org:16160 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:26:49Z |
| publishDate | 2020 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:161602021-02-13T12:42:01Z http://journalarticle.ukm.my/16160/ Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt Shinta Maharani, Nanda Anggita Sari, Anita Rahayu, Prawira-Atmaja, M Iqbal A, Ana Application inoculum from Caspian Sea Yoghurt to produce yoghurt containing tea infusion have not been developed thoroughly, until recently. This study aimed to determine the physicochemical characteristic and sensory evaluation of tea infusion yoghurt inoculated with Caspian Sea Yoghurt. Green, white, and black tea infusion were added to UHT milk inoculated with Caspian Sea Yoghurt inoculum and incubated at 30 °C for 12 h. The yoghurt was analyzed at 0, 6, and 12 h of fermentation including pH, acidity, viscosity, colour (L, a*, b*), total polyphenol, and sensory evaluation. The result showed additional tea infusion on manufacturing yoghurt significantly affected on pH, percentage of acidity, viscosity, and colour parameter of yoghurt. During the fermentation process, the prolonged incubation time resulted in increased acidity and viscosity, while simultaneously decreased the pH value. At the end of the fermentation (at 12 h) of yoghurt with 10% tea infusion had a lower pH and a higher percentage of acidity compared to the yoghurt control. Addition of tea infusion on yoghurt has a lower viscosity than yoghurt without tea infusion at the end of the fermentation. Additional tea infusion on yoghurt affected reduced Lightness (L*) value but increased a* and b* value. The results of the present study indicate that additional tea infusion on yoghurt inoculated with Caspian Sea Yoghurt should be considered not only in terms of physicochemical and sensory during manufacturing and storage but also functional properties to improve human health. Penerbit Universiti Kebangsaan Malaysia 2020-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/16160/1/7.pdf Shinta Maharani, and Nanda Anggita Sari, and Anita Rahayu, and Prawira-Atmaja, M Iqbal and A, Ana (2020) Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt. Sains Malaysiana, 49 (12). pp. 2951-2961. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid49bil12_2020/KandunganJilid49Bil12_2020.html |
| spellingShingle | Shinta Maharani, Nanda Anggita Sari, Anita Rahayu, Prawira-Atmaja, M Iqbal A, Ana Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt |
| title | Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt |
| title_full | Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt |
| title_fullStr | Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt |
| title_full_unstemmed | Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt |
| title_short | Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt |
| title_sort | physicochemical characteristic of tea infusion yoghurt inoculated with caspian sea yoghurt |
| url | http://journalarticle.ukm.my/16160/ http://journalarticle.ukm.my/16160/ http://journalarticle.ukm.my/16160/1/7.pdf |