Physicochemical quality of fermented milk with additional red dragon fruit (Hylocereus polyrhizus) skin

Dianasari, U; Malaka, Ratmawati; Maruddin, Fatma

doi:10.1088/1755-1315/492/1/012050

Cited by 7 publications

(3 citation statements)

References 6 publications

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“…Sweet orange juice has an acidic taste with a pH of 4.00, which causes a reduction in pH. In line with the study, the pH value of fermented milk fell as the red dragon fruit skin concentration increased (Dianasari et al 2020).…”

Section: Ph Valuesupporting

confidence: 84%

Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)

et al. 2022

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Abstract. Susmiati, Melia S, Purwati E, Alzahra H. 2022. Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis). Biodiversitas 23: 4329-4335. Fermented milk is a type of dairy product that has been fermented with lactic acid bacteria. Changes in starter lactic acid bacteria and fruits can improve fermented dairy's physicochemical quality and total lactic acid bacteria (LAB) colonies. This study investigates how changes in the concentration of starter Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice concentration affect protein, fat, moisture, total titratable acidity, pH value, and total lactic acid bacteria (LAB) colonies in buffalo fermented milk. This study used randomized block design (RBD) experiment, with factor A being starter L. pentosus strain HBUAS53657 4%, 5% and 6% (A1, A2 and A3) and factor B being sweet orange juice 10%, 15% and 20% (B1, B2 and B3) with three replications as a treatment. The data were statistically processed using analysis of variance, and the smallest significant difference test was p<0.05. The results showed that the protein content ranged from 5.81-6.33%, fat content 6.14-6.35%, water content 81.63- 85.78%, pH 3.57-4.23, TTA value 1.30-1.85 and total LAB colonies from 4.67×109 to 9.0×109 CFU/mL. Fermented milk products with 6% starter L. pentosus HBUAS53657 and 20% sweet orange juice produced the best results. This product is suitable for consumption as a probiotic beverage.

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Section: Ph Valuesupporting

confidence: 84%

Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)

et al. 2022

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“…Recent reports in the literature have indicated the possibility of using dragon fruit to enrich animal-based foods. For instance, dragon fruit has been added to milk products [12][13][14] as well as chicken [15][16][17], beef [18], pork [19][20][21], and mutton [22], serving various roles such as reducing fat oxidation, offering antibacterial properties, and enhancing color. The addition of Hylocereus spp.…”

Section: Introductionmentioning

confidence: 99%

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

Kęska,

Gazda,

Siłka

et al. 2023

Foods

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This study evaluates the nutritional value of a baked pork meat product containing lyophilized dragon fruit pulp. The selected nutritional properties of a baked pork meat product fortified with lyophilized Hylocereus undatus pulp in doses of 0.5%, 1.5%, 2.5%, and 4% were evaluated. For this assessment, changes in the basic chemical composition of the products, the content of calcium, magnesium, potassium, iron, and phosphorus, and the profile of fatty acids were considered. Additionally, characteristics typical for meat products, such as pH, water activity, oxidation-reduction potential or thiobarbituric acid reactive substances, and antioxidant properties of the product during 21 days of refrigerated storage, were assessed. The findings indicate that the use of higher doses of lyophilizate, i.e., in the amounts of 2.5% and 4%, significantly (p < 0.05) increases the nutritional value of meat products, leading to an increase in the concentration of essential minerals important for the proper functioning of the human body (calcium, magnesium, potassium, and iron). These changes occurred without affecting the basic chemical composition (except for an increase in the content of fat and carbohydrates in the sample with the addition of 4% lyophilizate). The introduction of the fortification treatment improved the fatty acid profile, resulting in an increase in the content of C14:0, C16:0, C20:0, and C20:5n3. In addition, in the variant with a 4% dosage, there was an increased content of C8:0, C10:0, C16:1n7, C18:0, C18:1n9C + C18:1n9t, and C18:2n6C + C18:2n6t, C18:3n3 (alpha), C20:1n15, and C20:1n9. In this particular variant, an increase in saturated-, monounsaturated-, and polyunsaturated fatty acids was also observed, which was associated with an increased level of TBARS in meat products. However, the increase in the dose of lyophilizate caused an increase in the antiradical effect of meat extracts. Based on the results obtained, it seems reasonable to use a plant additive in the form of lyophilized dragon fruit pulp in the amount of 4.0% in the production of pork meat products.

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“…The nutritional content, especially carbohydrate and fiber, found in the Manonjaya salak flour from this study [5], can be a source of energy for LAB. The increase in the energy sources can stimulate the growth of LAB in producing lactic acid so it affects the pH value [30]. The high LAB population and relatively low final pH of the yogurt can be good to human health [31][32][33][34].…”

Section: Resultsmentioning

confidence: 99%

Physical and Organoleptic Properties of Freeze-dried Local Beans and Salak Yogurt Powder

Radiati,

Nuraeni

2023

J.Trop.Life.Science

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Yogurt is one of the most popular fermented dairy products worldwide, with huge consumer acceptance due to its health benefits. While its shelf life is still relatively low, freeze-drying could extend the shelf life of yogurt. Other non-milk raw materials that can be an alternative substrate in yogurt are local Indonesian beans, namely Mung bean and Garut red bean. Additionally, yogurt can be added to the fiber- and carbohydrate-rich Manonjaya salak flour to produce a synbiotic product. Hence, this study aimed to produce yogurt powder comprising local nuts and Manonjaya salak through a freeze-drying process, which physical properties are organoleptically acceptable and meet Indonesian standards. In this study, the yogurt powder comprising the local Garut red- and Mung beans mixed with Manonjaya salak flour was compared to fresh yogurt as the control, plus yogurt powders from milk and nuts, as well as synbiotic yogurt powder from nuts, and Manonjaya salak flour. The physical properties of the resultant yogurt were tested for pH, %brix, moisture content, and organoleptic properties with hedonic testing. The findings revealed that the freeze-dried yogurt powder comprising Garut red- and Mung beans mixed with Manonjaya salak flour exhibited acceptable water content (10.39) with a 5.57 %brix and a final pH of 5.0, and was organoleptically acceptable by panelists. The physical and organoleptic properties of the Garut red-, mung beans, and Manonjaya salak flour yogurt power met the Indonesian national standards.

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Physicochemical quality of fermented milk with additional red dragon fruit (Hylocereus polyrhizus) skin

Cited by 7 publications

References 6 publications

Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)

Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

Physical and Organoleptic Properties of Freeze-dried Local Beans and Salak Yogurt Powder

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