Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Fisikokimia dan Nilai Kesukaan Minuman Yogurt Jeruk

Orange yogurt drink is one of the diversivication of yogurt products, but syneresis still often occurs during the storage period which can affect consumer assessments. Therefore, it is necessary to add a stabilizer to overcome this problem. The purpose of this study was to determine the effect of different types of stabilizers and the concentration level of stabilizers added to the physicochemical characteristics and preference of orange yogurt drinks. Characteristics of yogurt drinks that were observed included pH values, Total Titrated Acid/TAT, Total Dissolved Solids/TPT, vitamin C, wheying off, viscosity, and organoleptic tests which included preference for color, aroma, texture appearance and taste of orange yogurt drinks This study uses a completely randomized design (CRD) with two factors, namely the type of stabilizer (Carboxy Methyl Cellulose/CMC, pectin, gum arabic) and the concentration of stabilizer (0.01%, 0.03%, and 0.05%). The results of this study indicate that pH value of the orange yogurt drink ranged from 3.907-4.058, total soluble solids (TPT) of the orange yogurt drink was 14.350-16,367 °Brix, vitamin C content of the orange yogurt drink was between 6.453-10.560 mg/100 g, and TAT value. 6.133 – 8.067%. The treatment of different types of stabilizers affects the physicochemical characteristics of orange yogurt drinks, including the value of pH, TPT, vitamin C, TAT, wheying off and viscosity. While the treatment of different concentrations of stabilizer affects the wheying off and the viscosity of the orange yogurt drink. The results of the interaction between the type and concentration of stabilizer significantly affect the value of pH, vitamin C, TAT, wheying off, viscosity also the value of preference for color, appearance and texture of orange yogurt drink.

Daily intake of yogurt drink fortified either with vitamin D alone or in combination with added calcium causes a thyroid-independent increase of resting metabolic rate in adults with type 2 diabetes: a randomized double blind clinical trial

We investigated the effect of daily intake of yogurt drink fortified with either vitamin D alone or with added calcium on resting metabolic rate (RMR), thyroid hormones and homeostatic model assessment for insulin resistance (HOMA-IR) in subjects with type 2 diabetes (T2D). A total of 75 adult subjects with T2D were randomly assigned to one of the three groups to receive either D-fortified yogurt drink (DY; 1000 IU vitamin D/d), Ca-D-fortified yogurt drink (CDY; 1000 IU vitamin D plus 500 mg calcium), or plain yogurt drink (PY) for 12 weeks. All assessments were done at the baseline and after the intervention. The concentrations of anti-thyroid peroxidase antibody (anti-TPO-Ab), intact parathyroid hormone (iPTH) and thyroid stimulating hormone (TSH) had significant decline compared with baseline values only in CDY group. The mean RMR increased in both DY and CDY groups (p<0.001 for both). Also, changes of serum concentrations of 25(OH)D (B= 2.96, 95%CI= 1.3- 4.6, p=0.001) and iPTH (B= -2.41, 95%CI= -4.5- -0.31, p=0.025) remained significant predictors of RMR changes even after adjustment for changes of serum concentrations of TSH (B= -18.2, 95%CI= -61.7- 25.2, p=0.406). Daily intake of vitamin D together with calcium at physiological doses has attenuating effect on anti-TPO-Ab and TSH. Also, vitamin D with or without added calcium causes a significant thyroid-independent increase in RMR in euthyroid subjects with T2D. Registered at clinicaltrials.gov as NCT01229891. Novelty: Daily intake of vitamin D with calcium at physiological doses has attenuating effect on anti-TPO-Ab and TSH. Vitamin D with or without added calcium causes a thyroid-independent increase in RMR in euthyroid subjects with T2D.

The effect of daily intake of vitamin D-fortified yogurt drink, with and without added calcium, on serum adiponectin and sirtuins 1 and 6 in adult subjects with type 2 diabetes

Background Some evidence suggests indirect ameliorating effects of vitamin D in diabetes via adiponectin and sirtuins. This study aimed to evaluate the effects of daily intake of vitamin D-fortified yogurt drink, either with or without added calcium, on serum adiponectin, sirtuins (SIRT)1 and 6. Methods Briefly, 75 adults aged 30–60 years from both sexes with type 2 diabetes were randomly allocated to one of the three groups: (i) D-fortified-yogurt drink (DY; containing 1000 IU vitamin D and 300 mg calcium), (ii) Ca+D-fortified-yogurt drink (CDY; containing 1000 IU vitamin D and 500 mg calcium) and (iii) plain yogurt drink (PY; containing no detectable vitamin D and 300 mg calcium). All assessments were performed initially and after 12 weeks. Results A significant within-group increment in serum adiponectin concentrations was observed in both DY and CDY groups (+60.4 ± 8.6, +57.5 ± 6.4 µg/L, respectively; p < 0.001 for both). The concentrations of SIRT1 and SIRT6 had a significant within-group increment only in the CDY group (p = 0.003, p = 0.001 respectively). Being in CDY group was more favorable predictor of improvement in SIRT6 concentrations. Changes of 25(OH)D were a significant predictor of changes of adiponectin. However, this association disappeared following adjustment for changes of SIRT1. In contrast, the association between changes of 25(OH)D and HbA1c remained significant even after adjustment for SIRT1. Conclusions Daily consumption of vitamin D-fortified yogurt drink for 12 weeks resulted in an increase in circulating concentrations of SIRT1 and SIRT6 in T2D subjects and D+Ca-fortified yogurt drink was more in favor of SIRT6 increment.

Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink

PurposeIn recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin.Design/methodology/approachSensory analysis, proximate compositions, viscosity, viable count and DPPH radical scavenging activity were examined in control (without inulin) and 3 variants of inulin-supplemented synbiotic yogurt drink, namely F1 (4%, inulin), F2 (4.5% inulin) and F3 (5% inulin).FindingsEvaluated by 75 consumer panellists on 9-point hedonic scales, F3 showed significantly (p < 0.05) higher overall acceptability (5.79 ± 1.94) compared to control. In addition to lower calorie content (36.52 kcal/100 ml), nutritional and technological properties of F3 [total dietary fibre content (4.03 ± 0.04 g/100 ml), viscosity (28 ± 6.93 cP), viable count (87.00 ± 4.00 × 106 CFU/ml S. thermophilus; 14.67 ± 3.51 × 106 CFU/ml L. bulgaricus) and antioxidant activity (50.40 ± 1.80%)] were significantly (p < 0.05) improved compared to control. Remarkably, the new formulation complied with nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. Hence, we conclude that 5% inulin improved nutritional and technological characteristic in synbiotic yogurt drink without compromising consumers' acceptance.Originality/valueThis novel study showcases the incorporation of prebiotic inulin in the development of synbiotic yogurt drink. Remarkably, this new formulation complied with the nutrient criteria for Healthier Choice Logo Malaysia in addition to meeting the requirements for “low fat” and “high dietary fibre” contents according to Malaysia Guide to Nutrition Labelling and Claims. More importantly, results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy yogurt drinks to better meet the needs and expectations of health-conscious consumers without compromising hedonic perceptions.

Pegaruh Penambahan Sari Wortel Terhadap Pembuatan Yogurt ditinjau dari fisik kimia dan organoleptik

Yoghurt was one form of beverage products from milk processing that utilizes microbes in the fermentation of fresh milk into a semi-solid emulsion product with a more acidic taste. The aim of this research was to know the effect of carrot juice and optimal addition were: color, organoleptic quality (aroma, texture, color and taste), vitamin C, WHC of yoghurt. The materials used were fresh milk, carrot juice, starter plain yoghurt. The method used in this research is experimental method with Randomized Completely Block Design of 5 treatments namely the addition of carrot juice in yoghurt with concentration 0%, 10%, 15%, 20%, and 25% of milk volume (1000 ml), with each treatment was done with 4 blocks. The data analysis used variance analysis, followed by Duncan Multiple Range Test. The results showed that the addition of carrot juice 20% in the manufacture of yoghurt with different concentrations gave a very significant effect difference (P<0.01) on the lightness (L*), yellowness (b*), vitamin C and WHC as well as a real effect (P <0,05) to the redness color (a*) and not not give significant effect (P>0,05) to pH, syneresis and lactic acid bacteria. The result showed that the concentration of adding carrot juice is 20%, which results in the best quality yogurt drink with the following average values of vitamin C; 15.13%, color; 59.95 (L), 19.30 (a *), 25.85 (b *), WHC; 25% and organoleptic; 3.75 (aroma), 3.98 (color), 3.40 (taste) 4.44 (texture), pH; 4.75Keyword: carrot juice, physical quality, yoghurt

Evaluation of microbial and sensory properties of flavored yogurt drink produced by Noaea mucronata and liquid smoke treatment

Liquid smoke is more acceptable compared with traditional smoking for various practical and health reasons. This study aimed to investigate the quality attributes of yogurt drink treated with natural and liquid smoke. Yogurt drink samples were divided into four groups; natural smoked, liquid smoked at two concentrations (1 and 2 mL·L-1) and un-smoked control samples. Microbial and sensory attributes of yogurt drink samples were analyzed after 1, 7, 14, and 21 days of storage at 4°C. The final counts of total bacteria, lactic acid bacteria, yeast and molds were significantly lower after the application of 2 mL·L-1 liquid smoke compared to control samples. Moreover, lactic acid bacteria of yogurt drink were not inhibited by natural smoke or 1 mL·L-1 liquid smoke treatments. According to the sensory evaluation and microbiological analysis, application of 1 mL·L-1 of liquid smoke in yogurt drink is the most appropriate and convenient alternative to the traditional smoking method.

The Effect of Daily Intake of Vitamin D-Fortified Yogurt Drink, With and Without Added Calcium, on Serum Adiponectin and Sirtuins 1 and 6 in Adult Subjects with Type 2 Diabetes

BackgroundThere is evidence suggesting an effect of vitamin D on glycemic status through mediators including adiponectin and sirtuins.ObjectiveTo evaluate the effects of daily intake of vitamin D-fortified yogurt drink, either with or without added calcium, on serum adiponectin, sirtuins (SIRT)1 and 6. DesignBriefly, 75 adults aged 30-60 yrs from both sexes with type 2 diabetes were randomly allocated to one of the three groups: (i) D-fortified-yogurt drink (DY; containing 1000 IU vitamin D and 300 mg calcium), (ii) Ca+D-fortified-yogurt drink (CDY; containing 1000 IU vitamin D and 500 mg calcium) and (iii) plain yogurt drink (PY; containing no detectable vitamin D and 300 mg calcium). All assessments were performed initially and after 12 weeks. ResultsA significant within-group increment in serum adiponectin concentrations was observed in both DY and CDY groups (+60.4± 8.6, +57.5± 6.4 µg/L, respectively; p<0.001 for both). The concentrations of SIRT1 and SIRT6 had a significant within-group increment only in the CDY group (p=0.003, p=0.001 respectively). Being in CDY group was more favorable predictor of improvement in SIRT6 concentrations. Changes of 25(OH)D was a significant predictor of changes of adiponectin. However, this association disappeared following adjustment for changes of SIRT1. In contrast, the association between changes of 25(OH)D and HbA1c remained significant even after adjustment for SIRT1. ConclusionDaily consumption of vitamin D-fortified yogurt drink for 12 weeks resulted in an increase in circulating concentrations of SIRT1 and SIRT6 in T2D subjects and D+Ca-fortified yogurt drink was more in favor of SIRT6 increment.