| dc.description.abstract | This study comprehensively investigated the impact of adding papaya powder to
brown rice-based drinkable yogurt, focusing on multiple aspects including probiotic
content, rheology, antioxidant properties, sensory attributes, and changes in pH and
titratable acidity during fermentation. Papaya powder was added at different
concentrations from the sample with 1% papaya powder (M1) to the sample with 4%
papaya powder (M4) and compared to a control. Results showed that papaya powder
significantly decreased probiotic viability, with viable cell counts dropping from 8.49 log
cfu/ml (control) to 7.50-8.25 log cfu/ml (M1-M4). Rheological analysis revealed that
viscosity decreased with increasing shear rate, with M4 having the highest viscosity
(273.1 mPas). Before fermentation, TPC increased from 43.20 to 58.85 mg GAE/100g
db, TFC from 11.11 to 17.29 mg/L, and DPPH from 107.10 to 141.40 mgTE/100g db.
After fermentation, these values significantly decreased. Sensory evaluation found no
significant differences among samples after 6 hours of incubation. M3 scored highest for
sourness and taste, M2 for flavor and overall acceptability, while M4 received the lowest
scores. pH values decreased from 6.32 (control) to 5.73 (M4) initially and continued to
drop to 4.02 (control) to 3.81 (M4). Titratable acidity increased from 0.069% (control) to
0.539% (M4), correlating with the pH decrease and lactic acid production. | en_US |
