Publication: Probiotic forzen yogurt
Issued Date
2012
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
1243 KB
ISSN
0125-1570
Rights
Mahidol University
Rights Holder(s)
Mahidol University. Faculty of Pharmacy.
Bibliographic Citation
Mahidol University Journal of Pharmaceutical Sciences. Vol.39, No.3-4 (2012), 24-31.
Suggested Citation
Walla Tungrugsasut, Chanpen Wiwat, P. Tippawat, วัลลา ตั้งรักษาสัตย์, จันทร์เพ็ญ วิวัฒน์, วิมล ศรีศุข Probiotic forzen yogurt. Mahidol University Journal of Pharmaceutical Sciences. Vol.39, No.3-4 (2012), 24-31.. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/62281
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Title
Probiotic forzen yogurt
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Abstract
Recent trends show that consumers have been searching for functional foods to improve bodily functions and overall health. The purpose was to develop new formulations of frozen yogurt, a food product widely accepted among health conscious consumers, by adding probiotics (Lactobacillus spp.). The developed frozen yogurt formulae were as follows: Formula 1 with no probiotics, Formula 2 containing 3%w/w of probiotics, and Formula 3 containing 4%w/w of probiotics. The survival rate of probiotics in Formula 2 and Formula 3 at Day 30 was 33.89% and 26.67%, respectively. Sensory evaluation was carried out among 60 panelists, using the 9-point hedonic scale method for food acceptance. According to Analysis of Variance, the mean scores of these three formulae were not significantly different (p > 0.05). Formula 1, 2, and 3 obtained the mean score of 7.25 (“like moderately” to “like very much”), 6.97 (“like slightly” to “like moderately”), and 7.27 (“like moderately” to “like very much”), respectively.