臺灣博碩士論文加值系統

優酪乳於儲存期間易發生品質下降之問題，因此優酪乳於加工過程中常以甲基纖維素鈉（Carboxymethyl cellulose, CMC）作為安定劑進行添加，但CMC於人體會產生累積作用，導致腸道pH值下降及提升非消化性微生物菌種含量。蕉芋（Canna edulis Ker）為生長於印度尼西亞之塊莖作物，含有大量澱粉及抗氧化之特性，可做為加工食品之天然安定劑；而蕉芋澱粉是由直鏈及支鏈澱粉所組成，可由乳酸菌進行分解利用，並提供能量促進乳酸菌生長，且乳酸菌於發酵過程中產生之胞外多糖（exopolysaccharide, EPS），具有提升發酵產品之黏度、改善質地及降低凝析率等提升產品品質之作用。故本試驗旨在探討利用蕉芋（Canna edulis Ker）澱粉為天然安定劑對冷藏優酪之理化性狀、微生物性狀及感官品評之影響。本試驗設計將分為兩部分，試驗一將蕉芋澱粉/ CMC依比例混合後分成5組，比較不同添加比例對優酪乳品質之影響，其中T0控制組為單一添加0.2％CMC；T1為混合添加0.15％CMC及0.25％蕉芋澱粉；T2為混合添加0.1％CMC及0.05％蕉芋澱粉；T3為混合添
加0.05％CMC及0.075％蕉芋澱粉；T4為單一添加0.1％蕉芋澱粉，試驗二將各組優酪乳分別儲存於4℃冰箱1（D1）、7（D7）、14（D14）及21（D21）天，比較四種不同儲存天數對優酪乳品質之影響。各組優酪乳樣品將進行黏度、凝析率、沈殿物分析、pH值、滴定酸度、胞外多醣、抗氧化活性、微生物檢測和感官品評等分析，研究結果之數據將透過一般線性模式進行分析，在以鄧肯氏多變域法比較各組間差異性。試驗一結果顯示，添加0.1％蕉芋澱粉（T4）之優酪乳於儲存第一天之黏度、沈殿物含量和感官品評結果，與添加0.2％CMC之控制組（T0）結果相似。試驗二結果顯示，添加0.1％蕉芋澱粉之優酪乳（T4），於儲存期間之滴定酸度、黏度、胞外多糖產量、抗氧化活性及保加利亞乳桿菌和適熱鏈球菌之存活率皆顯著較高，而pH值則顯著較低；添加0.1％CMC和0.05％蕉芋澱粉之優酪乳（T2），於儲存21天期間之凝析率及沉澱物含量則顯著較低。感官品評結果顯示，添加不同比例蕉芋澱粉之優酪乳，除第一天之滑順感評分外，其餘項目之品評分數皆未達顯著差異；添加不同比例蕉芋澱粉之優酪乳於儲存14天後，各組間顏色、腐臭味、苦味及甜度皆無顯著差異，而酸味、滑順度和顆粒感則有顯著差異。綜合上述，蕉芋澱粉可作為優酪乳之天然安定劑，同時具有高抗氧化活性和高含量胞外多糖等相關潛在益處，且混合添加0.1％CMC和0.05％蕉芋澱粉之優酪乳（T2），其理化性狀及微生物性狀等品質為最佳，亦不影響優酪乳之感官評分

The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for maintaining the yogurt quality is a chemical compound namely carboxymethyl cellulose (CMC). CMC will be accumulated in human body with regular consumption, which will decrease the pH value of caecal and elevate the population of non-digested microorganism. Canna (Canna edulis Ker) can be used as a natural stabilizer, which is an Indonesian local tuber with high starch content and antioxidative properties. Canna starch is composed of amylose and amylopectin which are high energy source and will be degraded by lactic acid bacteria (LAB). LAB produce exopolysaccharide (EPS) that imparts highly desirable rheological
changes in the food matrix such as increase viscosity, improve texture, and reduce syneresis. The purpose of this study is to investigate the effect of Canna starch on physicochemical, microbiology, and sensory quality of yogurt drink during cold storage. The complete randomized factorial design will be used with two factor. The first factor was Canna starch/CMC levels divided into 5 groups in order to know the effectiveness canna starch to replace the used of CMC, T0 (0.2%CMC) as a control, T1 (0.15% CMC + 0.025% canna), T2 (0.1% CMC + 0.05% canna), T3 (0.05% CMC + 0.075% canna), and T4 (0.1% Canna), respectively. The second factor was the storage time of yogurt drink divided into 4 groups that to determine the changes of yogurt drink quality during stored in the refrigerator at 4°C, D1 (1 days), D7 (7 days), D14 (14 days), and D21 (21 days), respectively and. All samples were analyzed for viscosity, syneresis, sedimentable fraction, pH, titratable acidity, exopolysaccharides, antioxidant activity, microbiology, and sensory quality. Data obtained from the results of subsequent studies will be analyzed by GLM (General Linear Model) and followed by Duncan's multiple range test (DMRT). There were similar results between 0.1% Canna starch and 0.2% CMC, as a control, in experiment 1 based on viscosity, sedimentable fraction, and sensory properties during 1st storage day. The results of experiment 2 showed that the addition of 0.1% Canna starch significantly (p<0.05) increased TA, viscosity, EPS yield, antioxidant activity, maintained the viability of L. bulgaricus and S. thermophilus, while significantly (p<0.05) decreased the pH value. On the other hand, the combination of 0.1% CMC and 0.05% Canna starch significantly (p<0.05) reduced syneresis and the sedimentable fraction of yogurt drink during 21 days of storage. The addition of Canna starch had no significantly (p>0.05) effect on all sensory parameters except on smoothness of yogurt drink during 1st storage day. The addition of Canna starch had no significantly (p>0.05) effect on the color, rancidity, bitterness, and sweetness, whereas had significantly (p<0.05) effect on the sourness, smoothness, and thickness over 14 days of storage. In conclusion, Canna starch could be used as a natural stabilizer with potential health benefits related to high antioxidant activity and EPS value. The combination of 0.1% CMC and 0.05% Canna starch addition on yogurt drink manufacture showed the best physicochemical and microbiological quality without the decline of sensory properties

Table of contents

摘要 I
Abstract III
Acknowledgements VI
Table of contents VIII
Figures and Tables of contents XI
List of appendix XIV
1. Introduction 1
2. Literature Review 4
2.1 Yogurt drink 4
2.2 Carboxymethyl Cellulose (CMC) 4
2.3 Canna starch (Canna edulis Ker) 7
2.3.1 Amylose 10
2.3.2 Amylopectin 11
2.4 Raw Material of Yogurt 12
2.4.1 Milk 12
2.4.2 Lactic Acid Bacteria 13
2.4.2.1 Lactobacilus bulgaricus 13
2.4.2.2 Streptococcus thermophilus 16
2.5 Yogurt Quality 16
2.5.1 Physicochemical 16
2.5.1.1 Viscosity 16
2.5.1.2 Syneresis 18
2.5.1.3 Sedimentable fraction 20
2.5.1.4 pH 20
2.5.1.5 Titratable acidity 22
2.5.1.6 Exopolysaccharides (EPS) 22
2.5.1.7 Antioxidant activity 25
2.5.2 Microbiology 26
2.5.2.1 Viabiltiy of Streptococcus thermophilus and Lactobacillus bulgaricus during storage 26
2.5.2.2 Total yeast and mold 26
2.5.3 Sensory properties 27
3. Materials and methods 29
3.1 Materials 29
3.2 Methods 29
3.2.1 Experiment 1 29
3.2.1.1 Canna starch manufacturing 29
3.2.1.2 Starter bacteria preparation 30
3.2.1.3 Determine the Canna starch percentage level of the yogurt compared with CMC percentage 31
3.2.2 Experiment 2 31
3.2.2.1 Determine the effects of replacing CMC with Canna starch during storage 31
3.2.3 Viscosity 32
3.2.4 Syneresis 32
3.2.5 Sedimentable fraction 37
3.2.6 pH 37
3.2.7 Titratable acidity 37
3.2.8 Exopolysaccharides 38
3.2.9 Antioxidant activity 39
3.2.10 Microbiology 40
3.2.11 Sensory properties 45
3.3 Statistical analysis 46
4. Results and Discussion 47
4.1 Experiment 1 47
4.1.1 The determination level of Canna starch compared with CMC 47
4.2 Experiment 2 52
4.2.1 Milk acidification process of yogurt with different combination level of CMC and Canna starch 53
4.2.2 Physicochemical characteristics of yogurt drink during storage 55
4.2.2.1 pH and titratable acidity 55
4.2.2.2 Syneresis 58
4.2.2.3 Viscosity 59
4.2.2.4 Sedimentable Fraction 64
4.2.2.5 Exopolysaccharide 65
4.2.2.6 Antioxidants activity 68
4.2.3 Microbiological characteristics of yogurt drink during storage 71
4.2.3.1 Viability of Lactobacillus bulgaricus and Streptococcus thermophilus. 71
4.2.3.2 Yeast and mold counts 75
4.2.4 Sensory properties of yogurt drink during storage 79
5. Conclusion 82
6. References 83
Appendix 92
Biosketch of Author 94

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