DEVELOPMENT AND CHARACTERISTICS OF YOGURT SUPPLEMENTED WITH PURPLE YAM (DIOSCOREA ALATA L.) MUCILAGE.

Abstract

Yogurt, recognized for its health benefits product, has garnered substantial consumer approval. Purple yam (Dioscorea alata L.) mucilage had been investigated for potential to elevate product quality and align with consumer demand for natural and healthy ingredient applications in food industry. Therefore, this study was carried out to investigate the effect of added purple yam mucilage on the microbiological, physiochemical and sensory properties of yogurt at different concentrations of 0%, 0.1%, 0.3%, and 0.5% (w/v). The uses of adding purple yam mucilage powder showed significantly positive effects on yogurt acidification rate, probiotic growth, syneresis level. The sensory test indicated the preference from consumers for yogurt supplemented with purple yam mucilage. Specific, the fermentation time reduce to 81 minutes from yogurt with 0.5% purple yam mucilage treatment (PMY5) compared to the yogurt without treatment (PYMc) reach pH at 4.6, the lactic acid bacteria (LAB) in in PYM5 was 0.73 log CFU/ml higher than PYMc, the improvement in percentage of syneresis was reduced 9.16% compare to PYMc. Besides, the antioxidant properties of yogurt was significant increased (P<0.05) with the increasing purple yam mucilage powder concentration. Hence, base on these findings, this study suggested that the sample fortified with 0.5% purple yam mucilage brought more favorable impact on yogurt.