The research and technology transfer on the

production of fiber yogurt, drinking yogurt, and soy                      yogurt by probiotic bacteria

Research Title : The research and technology transfer on the production of fiber yogurt, drinking yogurt, and soy yogurt by probiotic bacteria

Researcher : DR.Chaowaree Ruengwilysup

Assist.Prof.Dr.Eakaphun Bangyeekhun

Miss.Korapan Sawetsuwannakun

Office :

Research Grants : Under the research project and innovation for technology transfer to Root

Community Annual budget 2008

Year : one year (From Apill 2008- March 2009)

Abstract

                This research aimed to achieve optimal and cost-effective probiotic yogurt starters and production technologies for fiber yogurt, drinking yogurt and to transfer discovered technologies to community. The results revealed that mixed starters of Streptococcus thermophilus TISTR 894, Lactobacillus bulgaricus TISTR 451, and Lactobacillus acidophilus acidophilus TISTR 1034 were good choices for yogurt production. The optimal ingredients of yogurt mixes were: 88% milk, 85 sugar, 4% skim milk powder, 0.3% guar gum or pectin, and 10% malva nut fiber or konjac fiber. Fermentation was allowed at 37 °C, 12-14 h. with those conditions, yogurt with pleasant taste, flavor, and texture with approximately 10^9 CFU/g viable cell count was obtained When soy yogurt were produced by selected yogurt starters at 3, 5 and 8% of sugar and at 0, 3 and 5% sweet condensed milk, non-significant differences on sensory evaluation were observed in addition, the supplement of milk reduced soy flavor in soy yogurt. For the production of drinking yogurt, 11% of sugar gained highest scores of taste and overall perception.