The Effect of Skim Milk Concentration on Sensory Quality and pH of Probiotic Yoghurt Added with Red Dragon Fruit (Hylocereus polyrhizus)

Abstract

Probiotic yoghurt is one of dairy products that has benefits to the human health. This research aimed to understand the effect of skim milk concentration on the sensory quality traits and pH of probiotic yoghurt added with red dragon fruit (Hylocereus polyrhizus) dices prior to the fermentation. The research method was experimental method with 4 treatments and 3 replications in a completely randomized group design. The data were analyzed using one-way analysis of variance followed by Duncan's multiple range test at P<0.05. The treatment in this research was different addition levels of skim milk (3%, 5%, 7%, and 9%) to yoghurt. The pH, color, aroma, taste, texture, viscosity and overall acceptance were assessed. The addition of skim milk increased (P<0.05) the acceptability of flavor, texture, viscosity and overall acceptance, in which the addition of skim milk at 9% showed the highest acceptability of taste. However, different addition level of skim milk did not significantly affect pH and the acceptability of color and aroma of yoghurt. The pH of yogurt ranged from 4.06 to 4.26. In addition, the color and aroma of yogurt were in the scale of neither like or dislike, the texture was in the scale of dislike to like, taste, viscosity and overall acceptance were in the scale of dislike to neither like nor dislike. In conclusion, skim milk should be used for producing yogurt with red dragon fruit at 9% of whole milk to obtain acceptable product.

Synbiotic Fermented Milk with Double Fortification (Fe-Zn) as a Strategy to Address Stunting: A Randomized Controlled Trial among Children under Five in Yogyakarta, Indonesia

“…We concluded that using skim milk will have better consistency and sensory characteristics that the other two. In line with our trials, several studies mentioned the advantages of using skim milk including lower price and a positive relation with probiotic viability and fermented milk flavor [31][32][33].…”

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

“…Fermentation process and skim milk concentration may affect rheology properties of probiotic drink. Texture of the probiotic drink may be affected by dissolved protein denatured thus forming semi solid texture and increasing product viscosity [32]. Effect of starter type and skim milk concentrations can be seen in Table 4.…”

“…It was also clear that viscosity of whey probiotic drink increased along with higher concentrations of skim milk. Hafizha et al [32] reported that elevated concentrations of skim milk may increase viscosity of probiotic yoghurt. High viscosity shows thicker probiotic drink [33].…”