Development and Properties of Tegurt, a Yogurt-like Tempe
Product

Bintari, Siti Harnina; Widyastiti, Nyoman Suci; Putriningt, Natalia Desy; Hapsari, R. N.; Nugraheni, Kartika

doi:10.3923/pjn.2017.221.226

Cited by 7 publications

(6 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yogurt has highly attractive nutritional properties-it is low in calories but contains enough macro and micronutrients (proteins, fatty acids, calcium, phosphorus, and vitamins) to cover a person's daily needs (Rul, 2017). Yogurt's lactic acid bacterial cultures can also improve digestive conditions, including gut microflora growth, bowel transit time, and immune response in the alimentary tract (Bintari et al, 2017;Putriningtyas and Wahyuningsih, 2017). Flavonoid content showed an increased level in group B.…”

Section: Full Paper Groupsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt

Mardiana¹,

Budiono²,

Putriningtyas³

2020

Food Res.

View full text Add to dashboard Cite

Red dragon fruit peel can be processed into yogurt. Yogurt is a coagulated milk product obtained from the lactic acid fermentation-yogurt made from various milk, whether fresh milk, skim milk, or even full cream milk. The additions of red dragon fruit peel may enhance the taste and the therapeutical values. This study was aimed to compare the organoleptic properties, protein, lipid, and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt. Red dragon fruit peel yogurt was made with amounts of red dragon fruit peel (25% w/v), full cream milk, sucrose and, commercial starter (Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium) or isolated culture (L. bulgaricus and S. thermophilus). Hedonic scale test form was used for measuring organoleptic properties. Protein content was used Kjeldahl method, lipid content was used Soxhlet method, and flavonoid content was used chromatography. This research showed that protein and lipid contents in red dragon fruit peel yogurt with commercial starter were higher than red dragon fruit peel yogurt with isolated culture. Flavonoid content in the isolated culture yogurt was higher than commercial starter yogurt. Organoleptic properties between groups were significantly different (p<0.05). Red dragon fruit peel yogurt used isolated culture has a good chance of getting a positive reception from the public and has potential as a functional food.

show abstract

Section: Full Paper Groupsmentioning

confidence: 99%

“…Yogurt is viewed as a highly nutritious dairy food product due to levels of protein, lipid, and flavonoid (Widiyaningsih, 2011;Bintari et al, 2017). Table 3 shows the analysis component yogurt A and yogurt B.…”

Section: Full Paper Groupsmentioning

confidence: 99%

Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt

Mardiana¹,

Budiono²,

Putriningtyas³

2020

Food Res.

View full text Add to dashboard Cite

show abstract

“…Plant-based food or feed innovation is focused mainly on developing new products, such as meat substitutes [79,81,82], cultured meat [83], plant-based drinks [84] and new food ingredients [85].…”

Section: Food/feed Innovationsmentioning

confidence: 99%

“…Researchers have also developed new techniques to increase plant-based foods' nutritional and nutraceutical values. For example, Bueno et al [84] demonstrated the usefulness of germination in soy-based food production, and Bintari et al [85] established a yogurt partially substituted with tempeh flour. Such a new product might be considered a functional food, especially for consumers with metabolic diseases.…”

Section: Food/feed Innovationsmentioning

confidence: 99%

Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis

Krzywonos

Piwowar‐Sulej

2022

Foods

View full text Add to dashboard Cite

Plants maintain the ecological equilibrium of the earth and stabilize the ecosystem. Today, traditional commodities and new value-added markets can be served simultaneously. There is significant biosource and bioprocess innovation for biobased industrial products. Furthermore, plant-based innovation is associated with the transition to sustainability. This study performed a bibliometric and in-depth content analysis to review plant-based innovations in the research field between 1995 and 2022. A set of 313 articles was identified from the Scopus and Web of Science databases. Different analytical scientometric tools (topic mapping and overlay visualization networks) were used to analyze 124 articles; the most influential countries, institutions, authors, journals and articles were identified. Through in-depth studies, based on the grounded theory approach, five leading research areas related to plant-based innovation were determined: (1) agricultural/environmental innovation, (2) plant-based food or feed innovation, (3) innovation within the medical/pharmaceutical research area, (4) technology-related innovation and (5) economic/business aspects of plant-based innovations. Future research directions include exploring less examined and new topics, such as the sustainability implications of incorporating various plant-based foods and Industry 4.0 in plant-based innovation, and linking and developing findings from different research areas.

show abstract

“…However, there is a small number of studies related to fermented products with probiotics in combination with yoghurt bacteria and their behaviour in various combinations of soy beverage and cow's milk. Fermentation of soy beverage offers the possibility to transform and improve the taste and texture (4,5). Therefore, this research aims to determine the effect of combining cow's milk and soy beverage with probiotic bacteria (L. acidophilus) and to evaluate the physicochemical, microbiological and sensory characteristics of fermented probiotic soy-based beverages, as well as their acceptability at the end of fermentation.…”

Section: Introductionmentioning

confidence: 99%

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Šertović

Šarić

Barać

et al. 2019

Food technol. biotechnol. (Online)

View full text Add to dashboard Cite

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2–82.7 %, of unsaturated fatty acids 22.3–77.8 % and of polyunsaturated fatty acids 15.5–65.9 %. The main soy sugars were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus La5 and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.

show abstract

Development and Properties of Tegurt, a Yogurt-like Tempe Product

Cited by 7 publications

References 17 publications

Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt

Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt

Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Contact Info

Product

Resources

About