Development and quality evaluation of tomato (Lycopersicon esculentum Mill.) yogurt juice drink

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann C. Israel

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

The study was conducted to determine the optimum formulation and sensory attributes of tomato (Lycopersicon esculentum Mill.) yogurt juice drink. It evaluated the cell viability, chemical and physico-chemical qualities of the optimum formulation. The treatment was compared to a plain yogurt drink which served as the control. Results of the study showed that the optimum formulation was 65% yogurt, 30% tomato juice and 15% water. Data revealed that there were no change in the total soluble solids of both plain and tomato yogurt drink during storage. For pH, both yogurt drink pH value decreased as the number of days of storage increased the plain yogurt yielded lower pH compared to the tomato yogurt drink. On the other hand, lactic acid content of both yogurt drink increased within fourteen days of storage. Results showed that the tomato yogurt drink had higher lactic acid concentration compared to plain yogurt drink. Moreover, lactic acid bacterial counts for both plain yogurt and tomato yogurt declined during fourteen days of storage tomato yogurt drink had higher cell counts compared to the control. In terms of chemical composition, tomato yogurt drink had higher crude fiber, carbohydrate and vitamin C content but minimal difference was observed in terms of ash and crude protein. It can be concluded that tomato yogurt juice drink has potential for being a probiotic product due to cell viability count and nutritional content.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /H47

Document Type

Thesis

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