Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

Bioresources and Bioprocessing

Research

Ira Nugerahani¹  Indah Kuswardani¹  Netty Kusumawati¹  Laura Godelive¹  Ignatius Srianta¹  Susana Ristiarini¹ 

[1] Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, 60295, Surabaya, Indonesia;

关键词: Monascus;    Yogurt;    Antioxidant;    Phenolic content;    Monascus purpureus;    Refrigerated storage;   

DOI  :  10.1186/s40643-022-00619-y

 received in 2022-10-27, accepted in 2022-12-02,  发布年份 2022

来源: Springer

【 摘 要 】

As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus-fermented durian seed, which has been proven to possess antioxidative properties, has the potential to improve yogurt properties. This study aimed to analyze the use of Monascus-fermented durian seed (MFDS) as a functional ingredient in yogurt and its effect on physicochemical properties, lactic acid bacteria (LAB) count, antioxidative properties, and consumer acceptability of set-type yogurt during refrigeration. Changes in physicochemical properties, including color, pH, titratable acidity, syneresis, LAB count, total phenolic content (TPC), and antioxidant activity were evaluated at 7-day intervals during 14 days of refrigerated storage (4 °C). Sensory evaluations were carried out for freshly made samples after 7 days of storage. The results showed that the addition of MFDS to yogurt gave significant effects on some of the parameters measured. Yogurt with added MFDS powder produced a more red color (L = 88.55 ± 1.28, a* = 2.63 ± 0.17, b* = 11.45 ± 1.15, c = 11.75 ± 1.15, H = 77.00 ± 0.64), reached the highest TPC (2.21 ± 0.46 mg/GAE g), antioxidant activity (0.0125 ± 0.0032 mg GAE/g), and syneresis (5.24 ± 0.51%) throughout 14 days of storage. The addition of MFDS only gave a slight difference to pH and titratable acidity, while no significant difference was made for LAB count. For sensory evaluation, the addition of MFDS, particularly the ethanol extract, to yogurt was well-liked by panelists. Citrinin content in MFDS yogurt can be decreased under the limits set. Overall, the addition of MFDS has a high potential of improving yogurt properties, particularly its antioxidative properties.Graphical Abstract

【 授权许可】

CC BY   
© The Author(s) 2022

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