Development of Synbiotic Yogurt by Jerusalem Artichoke Jelly
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Abstract
The objectives of this study are to develop probiotic yogurt, prebiotic Jerusalem artichoke jelly, and to study the product quality. Sucrose with 3 different level (6%, 8%, and 10%) and 2 levels of culture starter contents (2% and 4%) were studied for development of probiotic yogurt. For the development of prebiotic Jerusalem artichoke jelly, carrageenan content at 3 levels (2.0%, 2.5%, and 3%) were assessed. To study the product quality in anti-bacterial property on Escherichia coli TISTR 117, nutritional values, and consumer preference were determined. The results showed that the combination of 6 percent of sucrose and 2 percent of culture starter gave the optimum recipe. The optimum carrageenan was 3 percent. The result also showed that 35 percent of Jerusalem artichoke jelly in yogurt had anti-bacterial property. The product contained total energy of 98.45 calories, 2.65g fat, 15.93g carbohydrate, 2.27g protein, 0.71g dietary fiber, 27.90µg vitamin A, 0.050µg vitamin B1, 0.094µg vitamin B2 and 93.58µg calcium. Finally, preference evaluation from 100 consumers showed the product was liked moderately.
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