Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangifera x odorata) Juice

International Conference on Natural Products and Bioresource Science 2017

生物科学;化学

Desnilasari, D.^1 ; Kumalasari, R.^1

Development Center for Appropriate Technology, Indonesian Institute of Sciences, Indonesia^1

关键词: Color scale;    Free acids;    Lactobacillus casei;    Mango juices;    Product ranges;    Protein contents;    Sensory acceptance;    Total soluble solids;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/101/1/012024/pdf
DOI  :  10.1088/1755-1315/101/1/012024

学科分类：生物科学（综合）

来源: IOP

【 摘 要 】

Whey cheese could be utilized become product such as fermented drink which is added by mango kweni juice to improve their acceptance. The aim of this research was to characterized physicochemical, sensory, and microbiology of fermented drink based on whey cheese with addition different concentration mango kweni juice of (0%, 5%, 10%, and 15%) by Lactobacillus casei. Color scale, viscosity, pH, total soluble solid, total free acid, fat, protein, total L. casei and sensory evaluation from panelist were examined after 24 hour of fermentation. Result showed that addition mango juice significantly affects the color scale, viscosity, pH, protein and number of L. casei of the product. The color of the product becomes more dark, red, and yellow. The product becomes more viscous. pH of the product become more acid and reduces protein content. Respectively total number of L. casei of the product increased 1 log. But addition of mango juice significantly did not affect sensory acceptance, total soluble solid, total free acid, and fat of the product. Sensory acceptance of the product range in dislike slightly and slightly like score that means formulation of the product need to be improved again.