Work

PHYSICO-CHEMICAL, CULTURE VIABILITY, AND SENSORY FEATURES OF KEFIR ICE CREAM AS AFFECTED BY VARIOUS Saccharomyces cerevisiae ATCC 36858 CONCENTRATIONS

Year: 2024

Type: article

Abstract: The purpose of this research was to determine the character of kefir ice cream enrichment with Saccharomyces cerevisiae ATCC 36858 in various concentration. The study was conducted using a complete randomized design with 4 treatments (T0=0%; T1=0.25%; T2=0.5%; T3=1% S. cerevisiae ATCC 36858 (w/v)) and 4 repetitions. The results of the study were processed using ANOVA and DMRT. The treatment increases acidity, ethanol, viscosity and decreases the pH value, overrun, and melting rate of the product (p<0.05). The micro-nutrients (C, O, K, Ca, P, Cl, S, Na, Mg, Si) and macro nutrients (protein and fat) has changed (p>0.05). The lactic acid bacteria and yeast content has decrease of 10^5 CFU/mL during 28 days of storage. T2 has a good overall acceptance value with flavor and texture favored by panelists.

Source: INMATEH Agricultural Engineering

DOI: 10.35633/inmateh-73-14

Authors: Muhammad Fajrul ARIEF, Lilik Eka RADIATI, Ria Dewi ANDRIANI, Dedi FARDIAZ, Laprianika Reta Hapita SARI

Institutions: University of Brawijaya, Universitas Muhammadiyah Sidoarjo, Universitas Airlangga

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4401973641

FWCI:

Cites: 38

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Related to: 10