Effect of saccharomyces boulardi adjunct culture on the quality of dairy and non-dairy (soya milk)Yoghurt
Date
2022-12
Authors
Journal Title
Journal ISSN
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Publisher
Federal University of Technology, Owerri
Abstract
The effect of adjunct culture of Saccharomyces boulardii on yoghurt from dairy and non-dairy milk was studied and treatment made from both samples by adding 1%, 2% and 3% of Saccharomyces boulardii with yoghurt starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus). S. boulardii was incorporated into dairy and non-dairy milk, fermented for 8 hours at 400C and stored at 40C for a period of 21 days. After fermentation,
physicochemical, proximate, nutritional and sensory evaluations were conducted respectively. The results showed that non-dairy samples without the addition of S. boulardii was lower at 18.95±0.5 and 17.05+0.7 in total solids and total solids non-fat while dairy samples without S. boulardii had lowest at 0.68±0.2 in total nitrogen. Statistical analysis (p<0.05) showed a significant difference on the samples in the various physicochemical evaluation. Dairy samples without S. boulardii had the highest fat and carbohydrate content at 2.6±0.5 and 12.14±0.1 respectively. Statistical analysis (p<0.05) showed a significant difference in the sample during the proximate evaluation. The result of the sensory evaluation revealed that dairy sample with 3% S. boulardii was best in aroma, texture, colour/appearance, taste and general acceptability at 8.4±0.4, 7.8±0.4, 8.2±0.3, 7.8±0.3 and 7.51±0.2 respectively. The samples were observed to be significantly different (p<0.05). Dairy samples without S. boulardii and 2% S. boulardii had highest at 224.65+0.7 and 126.53+0.9 for calcium and sodium respectively while non-dairy sample with 1% S. boulardii was highest at 560.54+1.6, 401.06+1.1, 162.98+1.0 & 3.97+0.3 in potassium, phosphorous, magnesium and manganese. Non-dairy samples had the highest at 90.91±0.01, 39.11+0.00, 131.9±0.09 and 27.11±0.01 in vitamin A, B2, B3 and B9 while dairy sample had highest at 36.92±0.00 on B12. The samples were significantly different (p<0.05) during the statistical analysis. Syneresis, water holding capacity, titratable acidity and microbial viability were analyzed during 21 days of storage time. Titratable acidity, water holding capacity of the sample increased with the increase in percentage of S. boulardii: while syneresis of the sample decreased with the increase in percentage of S. boulardii. The lactic acid bacteria had the highest growth with 3% S. boulardii at 8.83 and 8.54 Log CFU/ml for L. bulgaricus and S. thermophilus respectively. S. boulardii count was at the range of 106 and 105 cfu/ml for dairy and nondairy samples respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.
Description
A Master's thesis on saccharomyces boulardi adjunct culture on the quality of dairy and non-dairy (soya milk)Yoghurt
Keywords
Saccharomyces boulardii, yoghurt, dairy milk, non- dairy milk., Department of Biotechnology
Citation
Okafor, O. S. (2022). Effect of saccharomyces boulardi adjunct culture on the quality of dairy and non-dairy (soya milk) Yoghurt. (Unpublished Master's thesis). Federal University of Technology, Owerri.