การปรับปรุงสมบัติซินไบโอติกในโยเกิร์ตโดยเยลลี่แก่นตะวัน

Abstract

This research aims to study the concept of nutritional quality improvement in yogurt products, the suitable quantity of sugar and leavening agent for probiotic yogurt production, the appropriate amount of carrageenan for the production of Jerusalem Artichoke jelly, and the synbiotic properties of the yogurt product of Jerusalem Artichoke jelly. To study the concept of nutritional quality improvement in yogurt products, the researcher used a questionnaire related to yogurt consumption behavior utilizing Central Location Test in the area of Klong Hok sub-district in Klong Luang District located in Pathum Thani province with 150 participants, aged at least 15 years old. To study the suitable quantity of sugar and leavening agent for probiotic yogurt production, the researcher investigated the amount of sucrose and that of yogurt leavening agent by converting the amount of sucrose into 3 levels: 6.00, 8.00 and 10.00% whereas the amount of yogurt inoculation was converted into 2 levels: 2.00 and 4.00% with the experimental research of factorial design in CRD. To study the appropriate amount of carrageenan for the production of Jerusalem Artichoke jelly, the amount of carrageenan was investigated by being assigned into 3 levels: 2.00, 2.50 and 3.00% with the experimental design of CRD. Lastly, to study the synbiotic properties of the yogurt product of Jerusalem Artichoke jelly, the amount of Jerusalem Artichoke jelly was investigated by being assigned into 3 levels: 35.00, 40.00 and 45.00% of the yogurt with the experimental design of CRD. Synbiotic properties were analyzed by testing the inhibition of Escherichia coli TISTR 117 using Agar Well Diffusion method. The results revealed that to improve the nutritional quality in yogurt products, the consumers needed a smooth appearance with a sweet and sour taste. Moreover, they needed that it could help lower cholesterol levels and inhibit bacteria causing intestinal disease by adding pieces of Jerusalem Artichoke as supplementary nutrition to the yogurt. Regarding to the suitable sucrose and yogurt inoculants for probiotic yogurt production, the sucrose was 6.00% while the yogurt inoculants were 2.00% with the lactic bacteria content of 9.8 x 107 cfu/g containing the microbial quantity according to the probiotic food product standards. Regarding to the appropriate amount of carrageenan for the production of Jerusalem Artichoke jelly, the suitable amount of carrageenan for Jerusalem Artichoke jelly production was 3.00%. This was resulted in The participants preference scores on the hardness, toughness and overall preference. The last research finding on the study of synbiotic properties, it was found that the appropriate amount of Jerusalem Artichoke jelly content was 35.00% of the yogurt content that was able to inhibit the pathogenic bacteria Escherichia coli TISTR 117 and the consumers rated their preference at a moderate level.