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Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt

Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),... Full description

Journal Title: Animal Production 01 September 2016, Vol.18(3), pp.173-179
Main Author: Lilik Eka Radiati
Other Authors: Firman Jaya , Heldy Oktavia
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 2541-5875 ; E-ISSN: 2541-5875 ; DOI: 10.20884/1.anprod.2016.18.3.577
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title: Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt
format: Article
creator:
  • Lilik Eka Radiati
  • Firman Jaya
  • Heldy Oktavia
subjects:
  • Bacterial Count
  • Beta-Carotene
  • Beta-Galactosidase
  • Carrot Juice
  • Carrots
  • Chemical Composition
  • Enzyme Activity
  • Food Composition
  • Food Quality
  • Lactic Beverages
  • Milk
  • Milk Composition
  • Milk Quality
  • Polysaccharides
  • Viscosity
  • Yoghurt
  • Beta-D-Galactosidase
  • Complex Carbohydrates
  • Joghurt
  • Lactase
  • Milk Components
  • Milk Constituents
  • Yogurt
  • Daucus Carota
  • Lactobacillus Delbrueckii Subsp. Bulgaricus
  • Streptococcus Thermophilus
  • Daucus
  • Apiaceae
  • Apiales
  • Eudicots
  • Angiosperms
  • Spermatophyta
  • Plants
  • Eukaryotes
  • Lactobacillus Delbrueckii
  • Lactobacillus
  • Lactobacillaceae
  • Lactobacillales
  • Bacilli
  • Firmicutes
  • Bacteria
  • Prokaryotes
  • Streptococcus
  • Streptococcaceae
ispartof: Animal Production, 01 September 2016, Vol.18(3), pp.173-179
description: Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 2541-5875 ; E-ISSN: 2541-5875 ; DOI: 10.20884/1.anprod.2016.18.3.577
fulltext: fulltext_linktorsrc
issn:
  • 2541-5875
  • 25415875
url: Link


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titleEffect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt
creatorLilik Eka Radiati ; Firman Jaya ; Heldy Oktavia
ispartofAnimal Production, 01 September 2016, Vol.18(3), pp.173-179
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descriptionCarrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.
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subjectBacterial Count ; Beta-Carotene ; Beta-Galactosidase ; Carrot Juice ; Carrots ; Chemical Composition ; Enzyme Activity ; Food Composition ; Food Quality ; Lactic Beverages ; Milk ; Milk Composition ; Milk Quality ; Polysaccharides ; Viscosity ; Yoghurt ; Beta-D-Galactosidase ; Complex Carbohydrates ; Joghurt ; Lactase ; Milk Components ; Milk Constituents ; Yogurt ; Daucus Carota ; Lactobacillus Delbrueckii Subsp. Bulgaricus ; Streptococcus Thermophilus ; Daucus ; Apiaceae ; Apiales ; Eudicots ; Angiosperms ; Spermatophyta ; Plants ; Eukaryotes ; Lactobacillus Delbrueckii ; Lactobacillus ; Lactobacillaceae ; Lactobacillales ; Bacilli ; Firmicutes ; Bacteria ; Prokaryotes ; Streptococcus ; Streptococcaceae;
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Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.

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Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.

pubUniversitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
doi10.20884/1.anprod.2016.18.3.577
urlhttps://doaj.org/article/5a8d37257bc44d01abd0ef25e6f778b9
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date2016-09-01