The production of drinking yoghurt from rambutan juice and survival of lactic bacteria

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๊๊Uraporn - Rueangwatcharin


This study aimed to investigate an appropriate for yoghurt production including the amount of concentrated rambutan juice (0, 10, 15, 20 and 25% (w/w)), the effect of concentrated rambutan juice on physical and chemical, microbiological and sensory characteristics, lactic acid bacteria survival and appropriate of syrup for drinking yoghurt production. It was found that concentration concentrated rambutan juice no effect in color (L*,a*) of the yoghurt (p>0.05). Meanwhile, it was significantly different (p≤0.05) for b*. Viscosity were increased. Yoghurt added 15% concentrated rambutan  juice had 88% survival rate of lactic bacteria  after stimulated digestive system. The results showed that optimal formula of drinking yoghurt were 10% syrup. Drinking yoghurt stored in the refrigerator at 4±1 oC for 15 days was evaluated and found that LAB survival numbers were 9.90 log CFU/ml.


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บทความวิจัย (Research Articles)


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