Developing instant functional drinking yoghurt powder from mixed germinated cereal grains. | |
| Author | Sim Chheko |
| Call Number | AIT Thesis no.FB-15-02 |
| Subject(s) | Fermented milk. Yogurt. Dairy microbiology. |
| Note | A thesis submitted in partial fulfillment of the requirements f or the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-15-02 |
| Abstract | The aim of this study were to investigate the effect of germina tion time on the gamma- aminobutyri acid (GABA) content in germinated brown rice Phka R umdoul and Khao Dawk Mali (PKRD & KDML-105) var ieties and functional yoghurt po wder from mixed with germinated brown rice was developed. Germinated brown rice was prepared by soaking in buffer solutio n and germinated. The result indicated that the level of GABA content significantly i ncreased with germination times. The optimum condition providing the highest GABA content was 45.43±0.09 mg/100 g at 36 hours and 39.30±0.15 mg/100 g at 24 hours of PKR D and KDML-105 rice varieties respectively. The optimum condition for yoghurt fermentation was studied. The initial pH was range from 6.68 to 6.81 and the final pH range from 4.12 to 4.19 for all samples. Furthermore, pH value had rapidly decrease in the rate of 6.68, 6.71 and 6.7 2 to 4.81, 4.72 and 4.71 after fermentation 12 hours of the sample which contain 0%, 5% and 10 % (w/v) maltodextrin respectively. Protein content was 4.69±0.03 g/100g while using 10% maltodextrin. Spray drying method was used to produce the functional drinking yoghurt powder. The amount of GABA content in sample contained with (10% MD + 10% G BR) and (5% MD + 5% GBR) were10.71±0.13 mg/100 g and 8.28±0.15 mg/100 g respec tively. Moreover, the value of water absorption index and water soluble index was 92.04±0.26% and 90.08±0.25% respectively while using 10% maltodextrin. The incr easing of matodextrin concentration was also significantly affect to the color attrib utes of the functional yoghurt powder, resulted in darker color after spray dried. Overall acceptability of functional yoghurt powder was signific antly different with (p<0.05) at 95% confidential level. The attribute of overall ac ceptability of functional yoghurt powder were observed by panelists. Sample 519 provided highest score (7.17±1.51), while the sample 233 got lowest score was (5.62±1. 80). Therefore , panelists preferred the developed products that contain (10% MD and 10 % GBR) as it provided good nutritional value and health benefit. |
| Year | 2015 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-15-02 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Anal, Anil Kumar;Loc Thai Nguyen; |
| Scholarship Donor(s) | Deutscher Akademischer Austausch Dienst (DAA D), Germany;Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2015 |