Health benefits of Lactobacillus acidophilus include providing immune support for infections or cancer, providing a healthy replacement of good bacteria in the intestinal tract following antibiotic therapy, reducing occurrence of diarrhea in humans, aiding in lowering cholesterol and improving the symptoms of lactose intolerance. Consumer demand exists for new dairy products. There are several types of yogurt like stir curd, set curd and drinkable yogurt and they all need to be refrigerated. Moreover there are very few dairy products that can be stored at room temperature and not many dairy foods are finger foods. A novel yogurt product like a yogurt jerkey with L.acidophilus could be a dairy product that is a finger food, which can be stored at room temperature and have health benefits. The objectives of the research were to study the effects of 0, 1, 10 and 100g of Lactobacillus acidophilus /gal of novel yogurt product on L. acidophilus, yogurt bacteria, coliform, yeast and mold counts and TPA (Texture Profile Analysis) hardness, springiness, chewiness, cohesiveness, and adhesiveness over 0, 1, 2 and 3 months of storage of the novel yogurt product at room temperature. The interaction effect of treatment and time was significant for all attributes studied except adhesiveness. Yogurt bacterial counts were significantly higher in all treatments at month 3 compared to control. With the use of 10g and 100g/gal addition of L.acidophilus there was a significant decrease in L.acidophilus counts at month 2 and month 3 when compared to month 0. Hardness of product with L.acidophilus use at 100g/gal was significantly lower when compared to the control and treatments 1, 10g/ gal over months 1, 2 and 3. Springiness and chewiness of all treated samples at month 2 were significantly higher than control. Cohesiveness was significantly higher with all levels of L.acidophilus compared to control.
Use of probiotics favorably affected some characteristic of the novel yogurt product. Use of probiotic L.acidophilus at 100g/gal can be recommended in the manufacture of a healthy novel yogurt product such as a yogurt jerkey or bite sized chewable yogurt capable of being stored at room temperature.
| Identifer | oai:union.ndltd.org:LSU/oai:etd.lsu.edu:etd-07122006-143331 |
| Date | 12 July 2006 |
| Creators | Ganesh, Senthil |
| Contributors | Charles A. Boeneke, Kayanush J. Aryana, Witoon Prinyawiwatkul |
| Publisher | LSU |
| Source Sets | Louisiana State University |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lsu.edu/docs/available/etd-07122006-143331/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached herein a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to LSU or its agents the non-exclusive license to archive and make accessible, under the conditions specified below and in appropriate University policies, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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