Quality evaluation of polypropylene packaged corn yogurt during storage

Aini, Nur; Prihananto, V.; Sustriawan, Budi; Astuti, Yuni; Maulina, Melda Ruth

doi:10.1088/1755-1315/102/1/012049

Cited by 4 publications

(2 citation statements)

References 14 publications

(26 reference statements)

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“…Han et al (2010) observed similar pattern for Streptococcus thermophilus growth in soymilk stored for 15 days at 4℃. The number of lactic acid bacteria decreased with storage time; this may be the results of nutrients scarcity and changing environment (Aini et al, 2018). Yeasts and molds were not observed for 9 days.…”

Section: Microbial Analysismentioning

confidence: 91%

Development of Yogurt Analogue by Blending Soy-Maize Milk

Limbu

Khadka²,

Maskey

2022

Tribhuvan Univ. J. Food Sci. & Techn.

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The aim of this research was to develop yogurt analogue by blending soy-maize milk and to study its sensory and keeping quality. D-optimal mixture design was employed for the formulation of soy-maize yogurt analogue. Five different formulations containing soymilk and maize milk in the ratio of 100:0, 85:15, 70:30, 55:45 and 40:60 were prepared. Sugar (6 g per 100 g milk base), xanthan gum (0.005 g per 100 g milk base) and culture (2U per 20 l) were mixed in all formulations. The prepared yogurts were subjected to sensory evaluation for consumer acceptability. The sensory analysis revealed that soymilk (85%) and maize milk (15%) was of acceptable quality. There was significant difference (p<0.05) between the formulation in terms of color and appearance, flavor, body and texture and overall acceptance. The soy and soy-maize yogurt (optimized) were evaluated for fermentation kinetics (pH, acidity, total plate count and Streptococcus thermophilus count) at the interval of 2 h for 6 h during incubation; and during storage (refrigeration temperature 4-5℃) at the interval of 3 days for 12 days. The physicochemical analysis showed that there was significant difference (p<0.05) in terms of protein, carbohydrate, acidity and syneresis and not significant (p>0.05) in regards of moisture content, fat, ash, and pH between soy and soy-maize yogurt. Also, there was significant difference (p<0.05) in pH, acidity, total plate count and Streptococcus thermophilus count with respect to incubation and storage time for soy and soy-maize yogurt. The yeast and molds count were observed at the 12th day of storage only. The syneresis of soy and soy-maize yogurt was also significantly different (p<0.05) with respect to storage time.

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Section: Microbial Analysismentioning

confidence: 91%

Development of Yogurt Analogue by Blending Soy-Maize Milk

Limbu

Khadka²,

Maskey

2022

Tribhuvan Univ. J. Food Sci. & Techn.

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“…The packaging of food products is essential to prevent changes in product quality [3]. The packaging used for yoghurt can usually be a glass or polymer package (polystyrene, polypropylene) [4]- [6].…”

Section: Introductionmentioning

confidence: 99%

Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life Method

Aini¹,

Sustriawan²,

Muthmainah³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Corn yoghurt is a new product that is being developed, so it needs to determine its shelf life based on its packaging. Packaging that can be used for yoghurt is a bottle of polyethene terephthalate. The purpose of this study was to identify the kinetics of quality decrease of corn yoghurt packed in polyethene terephthalate bottles and estimate its shelf-life. The stages of establishing shelf-life included determining the quality change rate during storage, selecting reaction order, calculating activation energy, determining critical points, and calculating shelf-life. Corn yoghurt was packed in a polyethene terephthalate bottle, then stored at 25°C, 30°C, and 35°C. The analysis was done every seven days, from day-0 to day-21. Parameters analyzed were lactic acid bacteria content, pH, total acid, total dissolved solids, protein, and viscosity. The results showed that corn yoghurt is still acceptable by more than 50% panelists in 21 days of storage at a temperature of 35°C. Lactic acid bacteria, total dissolved solids, and protein content decreased during storage, while the pH, total acid, and viscosity increased. Corn yoghurt packed in polyethene terephthalate and stored at 5oC, 10oC, 15oC, and 20oC have 41, 40, 39, and 38 days of shelf-life, respectively. The implication is that yoghurt-corn packed with polyethene terephthalate has a better shelf life than existing yoghurt to be applied further.

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