ผลของรำข้าวไรซ์เบอร์รี่ต่อการพัฒนาผลิตภัณฑ์โยเกิร์ตนมแพะพร้อมดื่มเชิงหน้าที่
Effect of Riceberry Bran on Product Development of Functional Drinkable Goat Milk Yogurt
Abstract
ศึกษาการใช้ประโยชน์จากรำข้าวไรซ์เบอร์รี่ในการพัฒนาโยเกิร์ตนมแพะพร้อมดื่มเชิงหน้าที่ โดยเสริมรำข้าวไรซ์เบอร์รี่เป็นสารเชิงหน้าที่ในโยเกิร์ตพร้อมดื่มเพื่อปรับปรุงประโยชน์ต่อสุขภาพ โยเกิร์ตพร้อมดื่มสี่สูตรเตรียมจากนมแพะเสริมด้วยรำข้าวไรซ์เบอร์รี่ 0, 1, 2 และ 3% (w/v) ซึ่งในระหว่างการเก็บรักษานาน 8 วัน ที่อุณหภูมิ 4 องศาเซลเซียส พบว่า ปริมาณของแข็งที่ละลายได้ทั้งหมด ค่าความเป็นกรด-ด่าง ปริมาณกรดที่ไตเตรทได้ จำนวนแบคทีเรียกรดแลคติก และจำนวนยีสต์และราเปลี่ยนแปลงอย่างไม่มีนัยสำคัญทางสถิติเมื่อเสริมรำข้าวไรซ์เบอร์รี่ (p ≥ 0.05) โยเกิร์ตนมแพะพร้อมดื่มทุกสูตรมีจำนวนแบคทีเรียกรดแลคติกที่มีชีวิตในปริมาณสูง (> 8 log cfu/mL) ระหว่างการเก็บรักษา กิจกรรมการต้านอนุมูลอิสระ DPPH ของโยเกิร์ตนมแพะพร้อมดื่มเพิ่มขึ้นเมื่อเติมรำข้าวไรซ์เบอร์รี่ (p < 0.05) อย่างไรก็ตาม การยอมรับทางประสาทสัมผัสลดลงเมื่อเติมรำข้าวไรซ์เบอร์รี่ (p < 0.05)
The utilization of Riceberry bran in the development of functional drinkable goat milk yogurt was investigated in this study. Riceberry bran was fortified into drinkable yogurt as a functional ingredient in order to improve the health benefits. Four drinkable yogurt formulations were made from goat milk fortification with 0, 1, 2 and 3% (w/v) Riceberry bran. During 8 days of storage at 4°C, total soluble solids, pH, titratable acidity, the counts of lactic acid bacteria, and yeast and mold did not change significantly with the addition of Riceberry bran (p ≥ 0.05). Drinkable goat milk yogurt formulations maintained high viability of lactic acid bacteria (> 8 log cfu/mL) during this storage period. DPPH radical scavenging activities of drinkable goat milk yogurts increased with the addition of Riceberry bran (p < 0.05). However, sensory acceptability declined with the addition of Riceberry bran (p < 0.05).
Keywords
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DOI: 10.14416/j.kmutnb.2020.11.001
ISSN: 2985-2145
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