Effect of Temperature on the Substitution Equilibrium of Longan, Beetroot, and Coconut Juice on the Total Acid Content and Vitamin C Content of Cow's Milk Yogurt
DOI:
https://doi.org/10.24114/ijcst.v9i1.72428Keywords:
yogurt, fermentation, temperature, acid content, vitamin CAbstract
Variations in fermentation temperature and types of fruit juice added to yogurt affect the acid content, pH, and vitamin C content. This study analyzed yogurt with the addition of longan, beetroot, and coconut juice at fermentation temperatures of 35°C, 40°C, and 45°C. The results showed that beetroot juice had a stable acid content at all temperatures, while longan and coconut juices fluctuated. Increasing the fermentation temperature generally decreased the pH due to acid production by lactic acid bacteria, with pH stabilization occurring at a temperature of 40°C. Vitamin C content increased with increasing fruit juice concentration, but decreased during fermentation due to oxidation, with the greatest decrease in 12-hour fermentation. Beetroot juice was more stable in maintaining acid and vitamin C levels than longan and coconut juices. These results indicate that the selection of fruit juice types and fermentation temperatures is very important in maintaining the quality of yogurt.References
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