Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (<i>Lycopersicum esculentum</i>)

Nursiwi, Asri; Nurhartadi, Edhi; Utami, Rohula; Sari, Ardhea Mustika; Laksono, Pringgo Widyo; Aprilia, Esti Nanda

doi:10.1088/1757-899x/193/1/012009

Cited by 9 publications

(7 citation statements)

References 10 publications

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“…In this case, the final product was characterized by higher antioxidant activity and the highest content of polyphenols, which reached 436.57 ± 0.57 mgGAE/L. Studies on fermented beverage added with tomato juices show that the increase in antioxidant activity after fermentation is due to the high content of lycopene and other phenolic compounds present in the fruit [ 30 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

Development of Lactic Acid-Fermented Tomato Products

et al. 2020

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Background: lactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bioactive metabolites. Methods: six different products (three extracts, two tomato juices and one tomato puree) were used as substrate for fermentation. After preliminary testing, eight fermentation conditions for each tested product were selected. The final products were stabilized with pasteurization or refrigeration and further characterized in terms of (i) antioxidant activity and (ii) total polyphenols. Results: selected strains were able to grow in almost all tomato-based products except for one extract. Antioxidant activity and total phenolic content depend on products and fermentation conditions used and, except for tomato puree, an overall increase was observed. The best nutritional profile was reached in fermented samples stored at refrigerated temperature without thermal stabilization. Conclusion: an integrated data vision allowed to choose, for each substrate, the best combination of strains to produce novel fermented tomato-based products with different application perspectives.

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Section: Resultsmentioning

confidence: 99%

Development of Lactic Acid-Fermented Tomato Products

et al. 2020

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“…Beberapa penelitian tentang pengembangan whey sebagai produk pangan fungsional dapat dilakukan dengan penambahan jus buah. Nursiwi et al (2016) Whey memiliki rasa yang hambar sehingga kurang diminati. Penambahan jus buah maupun sayuran dapat menutupi rasa hambar, meningkatkan kandungan vitamin serta mampu menutupi bau yang tidak diingkinkan.…”

Section: Pendahuluanunclassified

Pengaruh penambahan jus jambu biji (Psidium guajava L) terhadap mutu organoleptik dan vitamin C minuman Fruity-Whey

Saufani

Mirnawati

Syahrial

2021

DNJ

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Whey merupakan cairan yang tersisa setelah proses presipitasi dan penghilangan kasein susu selama pembuatan keju. Whey dapat dimanfaatkan sebagai produk minuman namun memiliki rasa hambar sehingga kurang diminati. Maka dari itu perlu penambahan jus buah jambu biji merah untuk meningkatkan cita rasa dan kandungan vitamin C sehingga meningkatkan sifat fungsional minuman. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jambu biji merah (Psidium guajava L) terhadap mutu organoleptik dan vitamin C minuman fruity whey. Jenis penelitian ini adalah penelitian kuantitatif dengan pendekatan eksperimen menggunakan Rancangan Acak Lengkap (RAL) dua kali pengulangan dengan 5 level perlakuan penambahan jus jambu biji 0%, 10%, 15%, 20% dan 25%. Hasil penelitian menunjukkan bahwa penambahan jus jambu biji berpengaruh signifikan terhadap mutu warna, aroma, rasa dan tektur sedangkan tidak terlihat pengaruh nyata pada mutu konsistensi. Penambahan jus jambu biji berpengaruh signifikan terhadap peningkatan kandungan vitamin C mulai dari 15% penambahan jus jambu biji. Produk terbaik diperoleh dengan penambahan 25% jambu biji. Produk ini memiliki karakteristik berwarna pink, memiliki rasa dan aroma buah, tekstur agak halus, konsistensi minuman agak homogen serta mengandung 46.52 ppm vitamin C.

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“…Fermented beverages generally as they were considered as suitable beverage for human nutrition, and of refreshment effect. The beverages could also be of health benefits as probiotic drinks (Tamime&Robinson, 2007, Weerathilake ,2014, and Nursiwi et al, 2017 Stevia rebaudiana bertoni is a herbaceous perennial, known as sweet weed, leaf, herb and honey leaf. Eight different sweet glycosides, with stevioside and rebaudioside A having been used commercially in some parts of the world for many years.…”

Section: Introductionmentioning

confidence: 99%

Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)

Ewis¹

2021

Journal of Food and Dairy Sciences

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Functional yoghurt drinks ( Y.D ) were prepared as follows : treatment A ( Y.D. + 3% oat + 6% sucrose ) , treatment B ( Y.D. + 3% oat +0.25 % stevia ) , treatment C ( Y.D. + 6% sucrose , control ) .All drinks were stored at 5 ± 1 °C for 15 days and analyzed for chemical , microbiological , rheological , and sensory properties . Total energy , total solids ( T.S ) , fat , total protein , carbohydrate and ash contents were found highest in treatment A , during storage period .Treatment A recorded the highest values of viscosity and the lowest rate of whey separation . Total dietary fibers was found higher in fresh treatment B . Seven essential amino acids ( EAA) and ten Non-essential amino acids ( NEAA ) were detected in all fresh Y.D samples . Valine amino acid was the predominant amino acid in EAA and Glutamic acid was the corresponding one in NEAA. Sulfur amino acids ( Methionine & cysteine ) were also detected in all treatments. The ratio between EAA : NEAA was found highest in Y.D A , followed by B and C , in order . Counts of lactic acid bacteria in yoghurt drinks fortified with oat were found the highest . Yeasts & Molds were appeared in low counts in all treatments at the day 15 of storage . Therefore , low calorie functional Y.D. sweetened with stevia and fortified with oat powder may be produced successfully

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Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (Lycopersicum esculentum)

Cited by 9 publications

References 10 publications

Development of Lactic Acid-Fermented Tomato Products

Development of Lactic Acid-Fermented Tomato Products

Pengaruh penambahan jus jambu biji (Psidium guajava L) terhadap mutu organoleptik dan vitamin C minuman Fruity-Whey

Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)

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