Chemical properties of vegetable yogurt with addition of amyloproteolytic enzyme Lactobacillus fermentum EN17-2 on storage time

Abstract

Vegetable yoghurt can be used as an alternative to cow’s milk for consumption by vegetarians and milk drinkers in general This study focused on the chemical properties of vegetable yoghurt with the addition of amyloproteolytic enzyme L. fermentum EN17-2 during storage. The vegetable used were soybean (Sb), mung bean (Mb), oyster mushroom (Om), button mushroom (Bm), and powdered cow”s milk (Pm) as comparison. Storage times were 0, 7,14,21 and 28 days. The activities of α-amylase and protease, reducing sugar, and total acid were tested using the Bernfeld, Horikoshi, Miller and AOAC methods, respectively. Data were analysed statistically using ANOVA. The results showed that the reducing sugar contents of yogurts from Sb, Mb, Om, Bm and Pm with the addition of amyloproteolytic enzyme for 0-28 days ranged from 0.0614-0.1240%, 0.0600-0.0885%, 0.0523-0.0869%, 0.0513-0.0755% and 0.699-1.329%, respectively, (p<0.06). The total acid values of all treatment yogurts with the addition of enzyme were within the Indonesia National Standard (SNI) criteria range with values ranging from 0.5000-0.9600% (p<0.05). Based on reducing sugar and total acid, the properties of Sb yogurt with the addition of amyloproteolytic enzyme L. fermentum EN 17-2 for 0-28 days were closer to that of Pm yogurt than the other three yogurts.