Impact of coconut sugar syrup on quality of acidophilus milk during cold storage
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Abstract
The influence of coconut sugar syrup on physico-chemical, microbiological and sensory properties of acidophilus milk during storage at 4°C for 8 days was investigated. Four formulations of acidophilus milk were tested with adding different coconut sugar syrup levels. Result showed that addition of coconut sugar syrup had significant effect on TSS of acidophilus milk formulations. However, there were no significant differences among formulations for pH, acidity and reducing sugar and DPPH radical scavenging activities during storage. Counts of Lactobacillus acidophilus TISTR 2365 were averaged 7.0 log cfu/ml throughout storage for all acidophilus milk formulations. Escherichia coli counts were less than 3 MPN/g and the counts of yeast and mold were less than 100 cfu/ml in all acidophilus milk formulations throughout storage period. The incorporation of coconut sugar syrup improved significantly sensory attributes. The surviaval of probiotic bacteria and sensory characteritics of acidophilus milks containg coconut sugar syrup were satisfactory for probiotic foods throughout cold storage.
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