Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material

Djali, Mohamad; Marta, Herlina; Harnah, Sylvia

doi:10.21082/jpasca.v13n1.2016.28-35

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…Djali, Indiarto, and Avila [13] added that adding maltodextrin from 5-30% significantly reduced the total titratable acid to 0.31% in sword bean powdered yoghurt. Djali, Marta, and Harnah [14] reported that adding a maltodextrin concentration of up to 30% significantly reduced the total titratable acid to 0.56% in soybean powdered yoghurt.…”

Section: Dmentioning

confidence: 99%

Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying

Eris,

Pamela,

Kusumasari

et al. 2023

IFSTJ

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Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, as well as variations of maltodextrin concentrations of 10, 15, and 20%. The study aimed to determine the DE value and maltodextrin concentration which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assessed by the highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptic. The study obtained that the DE value of maltodextrin affected the total LAB. Meanwhile, the concentration of maltodextrin affected the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not affect all the parameters of this study.

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Section: Dmentioning

confidence: 99%

Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying

Eris,

Pamela,

Kusumasari

et al. 2023

IFSTJ

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“…Total asam tertitrasi yogurt bubuk menunjukkan hubungan yang berbanding terbalik dengan pH. Djali et al, (2016) melaporkan bahwa penambahan maltodekstrin dari 5-30% signifikan terhadap penurunan total asam tertitrasi sampai 0,31% dari yoghurt bubuk kacang roro pedang. Djali et al, (2017) melaporkan bahwa penambahan konsentrasi maltodekstrin dari sampai 30% signifikan menurunkan total asam tertitrasi sampai 0,56% dari soygurt bubuk kacang kedelai.…”

Section: Total Asam (%)unclassified

APLIKASI MALTODEKSTRIN PADA PEMBUATAN YOGURT BUBUK BIJI NANGKA (Arthocarpus lineus)

Masyhura

Faudi

Surnaherman

2021

j. teknol. pertan. n.a.

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Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi maltodekstrin terhadap kadar protein, total mikroba, total asam dan kadar air pada yogurt bubuk dari biji nangka. Metode yang digunakan adalah Rancangan Acak Lengkap non-faktorial dengan konsentrasi maltodekstrin (M) terdiri dari 4 taraf (M1= 10%, M2= 15% M3= 20%, M4= 25%) dan 3 ulangan. Penelitian ini menggunakan analisis secara kuantitatif yaitu kadar protein, total mikroba, total asam dan kadar air. Parameter penelitian ini diolah secara ANOVA dan dilanjutkan uji DMRT 5% menggunakan software IBM SPSS Statistik. Hasil penelitian menunjukan bahwa penambahan konsentrasi maltodekstrin dari 10-25% menunjukkan peningkatan kadar protein, total mikroba, dan kadar air, namun menurunkan total asam pada yoghurt bubuk biji nangka dengan konsentrasi terbaik terdapat pada 25%.

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Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

Kanetro¹,

Riyanto²,

Pujimulyani³

et al. 2021

Curr Res Nutr Food Sci

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Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

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Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material

Cited by 3 publications

References 9 publications

Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying

Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying

APLIKASI MALTODEKSTRIN PADA PEMBUATAN YOGURT BUBUK BIJI NANGKA (Arthocarpus lineus)

Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

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