SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan]

SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan]

Modified uli banana flour (MUBF) rich in resistant starch as prebiotic source was formulated in yoghurt making to substitute skim milk at various concentrations i.e. 40, 50, 60, and 70%. Yoghurts were prepared using Lactobacillus bulgaricus and Streptococcus thermophilus as the starter cultures. The...

Full description

Bibliographic Details
Main Authors: Widaningrum3), Muhamad Yusup Saputra2), Betty Sri Laksmi Suryaatmadja Jenie1)*
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
banana flour
Bifidobacterium bifidum
Lactobacillus plantarum
survival of probiotic
yoghurt
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/6954

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/6954

Similar Items