Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina

Ratih Tiara Dewi; Nur Aini; Pepita Haryanti; Anita Khairunnisa; Banun Diyah Probowati; Hadana Sabila Arsyistawa

doi:10.33061/jitipari.v11i1.12219

Authors

Ratih Tiara Dewi Universitas Jenderal Soedirman
Nur Aini Scopus ID: 16052076600, Prodi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Jenderal Soedirman http://orcid.org/0000-0002-7076-4300
Pepita Haryanti Universitas Jenderal Soedirman
Anita Khairunnisa Universitas Jenderal Soedirman
Banun Diyah Probowati Universitas Trunojoyo Madura
Hadana Sabila Arsyistawa Universitas Jenderal Soedirman

DOI:

https://doi.org/10.33061/jitipari.v11i1.12219

Abstract

Corn milk yogurt is a fermented product that has a low protein content. One of the efforts to increase the protein content of corn milk yogurt is by adding spirulina and soy protein isolate as a source of high protein. The objectives of this research are 1) to study the formulation of high protein corn milk yogurt with the addition of spirulina and soy protein isolate; 2) to study the characteristics of corn milk yogurt. Corn yogurt with the addition of spirulina (0.08, 0.12 and 0.16%) and soy protein isolate (4.5, 8.5 and 12.5%) were tested for physicochemical and sensory characteristics. Results revealed Corn yogurt addition with of 0.08-0.16% spirulina and 4.5 - 12.5% soy protein isolates have protein content of 1.94 - 7.04%, water content of 76.0-81.1%, fat content of 0.66 – 1.17%, 14.5-16.6% of carbohydrate content, viscosity of 328.3-1128.7 mPas, total solids 16.01-17.93oBrix, pH of 3.41-3.67, lactic acid bacteria of 51 x 107 CFU/ml – 76 x107 CFU/ml. Corn yogurt has sensory characteristics including yogurt taste of 2.60-3.68, green color of 2.42-3.82, yellow color of 1.45-2.53, corn flavor 2.27-2.60, beany flavor 2.70-3.17, spirulina flavor 2.23-3.08, viscosity 2.62-3.82 and preference of 2.25-2.9. The best formulation for making corn yogurt is a combination treatment with 8.5% soy protein isolate concentration and 0.12% spirulina with a protein content of 5.41%. While yogurt is preferred, this formula still needs some fine tuning to eliminate the fishy scent caused by the spirulina

References

Aini, N., Prihananto, V., Wijonarko, G., Arimah, A., & Syaifudin, M. (2017). Effect of culture concentration and sweet potato prebiotic to the properties of sweet corn juice probiotic. Agritech, 37(2), 165–172. https://doi.org/10.22146/agritech.25892

Aini, N., Prihananto, V., Wijonarko, G., Astuti, Y., Maulina, M. R., & Muthmainah, M. (2017). Quality deterioration and shelf life estimation of corn yogurt was packaged by glass bottle. Advanced Science Letters, 23(6), 5796–5798. https://doi.org/10.1166/asl.2017.8835

Aini, N., Juni, S., & Prihananto, V. 2019. “The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract.” In IOP Conference Series: Earth and Environmental Science, 406 012017. https://doi.org/10.1088/1755-1315/406/1/012017.

Akinwale, T. E., Shittu, T. A., Adebowale, A. A., Adewuyi, S., & Abass, A. B. (2017). Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard. Food Science & Nutrition, 5(6), 1163–1169. https://doi.org/10.1002/fsn3.507

AOAC. (2005). Official methods of analysis of the association of official agricultural chemists international. Journal of the Association of Official Agricultural Chemists, 41, 12.

Ardabilchi, M., Amjadi, S., Roufegarinejad, L., & Jafari, S. M. (2020). Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties. Powder Technology, 359, 76–84. https://doi.org/10.1016/j.powtec.2019.09.082

Arslaner, A., Salık, M. A., Özdemir, S., & Akköse, A. (2019). Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties. Czech Journal of Food Sciences, 37(No. 6), 446–455. https://doi.org/10.17221/311/2018-CJFS

Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M. A., Fendri, I., Attia, H., & Abdelkafi, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. World Journal of Dairy & Food Scineces, 84, 323–330. https://doi.org/10.1016/j.lwt.2017.05.071

Bchir, B., Felfoul, I., Bouaziz, M. A., Gharred, T., Yaich, Noumi, E., Snoussi, M., Bejaoui, H., Kenzali, Y., Blecker, C., & Attia, H. (2019). Investigation of physicochemical, nutritional, textural, and sensory properties of yogurt fortified with fresh and dried Spirulina (Arthrospira platensis). In International Food Research Journal (Vol. 26, Issue 5).

Bernardino-Nicanor, A., Mancera-Castro, P., Ramírez-Ortíz, M. E., Acosta-García, G., & González-Cruz, L. (2021). Quality of the parenchymatous tissue of opuntia and its use in the development of set yogurt. International Journal of Gastronomy and Food Science, 24(April). https://doi.org/10.1016/j.ijgfs.2021.100344

Bezerril, F. F., Magnani, M., Bertoldo Pacheco, M. T., de Fátima Vanderlei de Souza, M., Feitosa Figueiredo, R. M., Lima, M. dos S., da Silva Campelo Borges, G., Gomes de Oliveira, M. E., Pimentel, T. C., & de Cássia Ramos do Egypto Queiroga, R. (2021). Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt. Lwt, 139(October 2020), 1–8. https://doi.org/10.1016/j.lwt.2020.110512

Bianco, M., Ventura, G., Calvano, C. D., Losito, I., & Cataldi, T. R. I. (2022). Discovery of marker peptides of spirulina microalga proteins for allergen detection in processed foodstuffs. Food Chemistry, 393(May), 133319. https://doi.org/10.1016/j.foodchem.2022.133319

Cho, W. Y., Kim, D. H., Lee, H. J., Yeon, S. J., & Lee, C. H. (2020). Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CYTA - Journal of Food, 18(1), 43–50. https://doi.org/10.1080/19476337.2019.1640797

Darwish, I. Mohamed, A., (2017). Physicochemical properties, bioactive compounds and antioxidant activity of kareish cheese fortified with spirulina platensis. World Journal of Dairy & Food Sciences, 12(2), 71–78. https://doi.org/10.5829/idosi.wjdfs.2017.71.78

El-Kholy, W. M., Aamer, R. A., & Ali, A. N. A. (2020). Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yogurt. Annals of Agricultural Sciences, 65(1), 59–67. https://doi.org/10.1016/j.aoas.2020.02.002

Falah, F., Vasiee, A., Yazdi, F. T., & Behbahani, B. A. (2021). Preparation and functional properties of synbiotic yogurt fermented with lactobacillus brevis PML1 derived from a fermented cereal-dairy product. BioMed Research International, 2021. https://doi.org/10.1155/2021/1057531

Graça, C., Edelmann, M., Raymundo, A., Sousa, I., Coda, R., Sontag-Strohm, T., & Huang, X. (2022). Yogurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread. Journal of Functional Foods, 88, 104877. https://doi.org/10.1016/j.jff.2021.104877

Koli, D. K., Rudra, S. G., Bhowmik, A., & Pabbi, S. (2022). Nutritional, functional, textural and sensory evaluation of spirulina enriched green pasta: a potential dietary and health supplement. Foods, 11(7). https://doi.org/10.3390/foods11070979

Luize, A., Menegotto, L., Emanuele, L., Souza, S. De, Maria, L., Alberto, J., Costa, V., Sehn, E., Rodrigo, P., Bittencourt, S., Lisandro, É., Flores, D. M., Canan, C., & Colla, E. (2019). Investigation of techno-functional and physicochemical properties of Spirulina platensis protein concentrate for food enrichment. LWT - Food Science and Technology, 114(July), 108267. https://doi.org/10.1016/j.lwt.2019.108267

Mardiana, Budiono, I., & Putriningtyas, N. D. (2020). Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt. Food Research, 4(3), 920–925. https://doi.org/10.26656/fr.2017.4(3).380

Marlina, D., & Nurhayati, F. (2020). The effectiveness of spirulina compared with iron supplement on anemia among pregnant women in indonesia. International Journal of Caring Sciences, 13(3), 1783–1787. https://search.proquest.com/scholarly-journals/effectiveness-spirulina-compared-with-iron/docview/2480382379/se-2?accountid=13771

Meidini, E. (2019). Formulasi jagung manis (Zea mays L. saccharata) dan ubi jalar oranye (Ipomoea batatas L.) terhadap sifat fisikokimia dan sensori susu nabati. Artikel Ilmiah, 1–18.

Nyanzi, R., Jooste, P. J., & Buys, E. M. (2021). Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. Journal of Dairy Science, 104(1), 1–19. https://doi.org/10.3168/jds.2020-19116

Pato, U., Johan, V. S., Raidinawan, A. R., Ginting, A. A., & Jaswir, I. (2020). Viability and quality of fermented milk made using local and commercial starters during fermentation and cold storage. Journal of Agricultural Science and Technology, 22(6), 1473–1485.

Rizqiati, H., Febrisiantosa, A., Ayu Shauma, C., & Khasanah, R. (2020). Pengaruh isolat protein kedelai terhadap karakteristik fisik dan kimia kefir bubuk. Jurnal Pangan Dan Agroindustri, 8(3), 111–121. http://dx.doi.org/10.21776/ub.jpa.2020.008.03.1

Santoso, Urip. (2022). Upaya peningkatan konsumsi protein hewani asal ternak di Indonesia. Buletin Peternakan Konsumsi Protein Hewani Asal Ternak di Indonesia, 3(2) : 89-95. https://doi.org/10.31186/bpt.3.2.89-95

Saranraj, P., & Sivasakthi, S. (2014). Spirulina platensis-food for future: a review, Asian Journal of Pharmaceutical Science & Technology. www.ajpst.com. https://www.researchgate.net/publication/259503619_SPIRULINA_PLATENSIS_-_FOOD_FOR_FUTURE_A_REVIEW

Silva, D. C. G. da, Abreu, L. R. de, & Assumpção, G. M. P. (2012). Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt. Ciência Rural, 42(3), 545–550. https://doi.org/10.1590/S0103-84782012000300026

Souza, Pereira. A. C., Deyse Gurak, P., & Damasceno Ferreira Marczak, L. (2017). Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace. Food and Bioproducts Processing, 102, 186–194. https://doi.org/10.1016/j.fbp.2016.12.012

Thyab, S., Al-sahlany, G., Khassaf, W. H., Kareem, A., Jabbar, A., & Al-manhe, A. (2022). Date juice addition to bio-yogurt : The effects on physicochemical and microbiological properties during storage , as well as blood parameters in vivo. Journal of the Saudi Society of Agricultural Sciences,0–6. https://doi.org/10.1016/j.jssas.2022.06.005

Tortoe, C., Akonor, P. T., & Ofori, J. (2019). Starches of two water yam ( Dioscorea alata) varieties used as congeals in yogurt production. Food Science & Nutrition, December 2018, 1–10. https://doi.org/10.1002/fsn3.941

Vishwakarma, S., Genu Dalbhagat, C., Mandliya, S., & Niwas Mishra, H. (2022). Investigation of natural food fortificants for improving various properties of fortified foods: A review. Food Research International, 156(March), 111186. https://doi.org/10.1016/j.foodres.2022.111186

Wambui, J. M., Karuri, E. G., & Wanyoike, M. M. M. (2017). Application of response surface methodology to study the effects of brisket fat, soy protein isolate, and cornstarch on nutritional and textural properties of rabbit sausages. International Journal of Food Science, 2017, 1–11. https://doi.org/10.1155/2017/7670282

Wang, C., Yin, H., Zhao, Y., Zheng, Y., Xu, X., & Yue, J. (2021). Optimization of high hydrostatic pressure treatments on soybean protein isolate to improve its functionality. Foods, 10(667), 1–15. https://doi.org/10.3390/foods10030667

Wang, K., Kang, S., Li, F., Wang, X., Xiao, Y., Wang, J., & Xu, H. (2022). Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. Journal of Food Composition and Analysis, 106(July 2021), 104322. https://doi.org/10.1016/j.jfca.2021.104322

Wardhani, D. H., Maharani, D. C., & Prasetyo, E. A. (2015). Pengaruh cara pembuatana susu jagung, rasio dan waktu fermentasi terhadap karakteristik yogurt jagung manis. Momentum, 11(1), 7–12. https://doi.org/10.1166/asl.2017.8785

Xu, X., Cui, H., Xu, J., Yuan, Z., Liu, X., Fan, X., Li, J., Zhu, D., & Liu, H. (2022). Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder. LWT, 157. https://doi.org/10.1016/j.lwt.2022.113096

Yasni, S., & Maulidya, A. (2014). Development of corn milk yogurt using mixed culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei. HAYATI Journal of Biosciences, 21(1), 1–7. https://doi.org/10.4308/hjb.21.1.1

Ye, Y., Li, P., Zhou, J., He, J., & Cai, J. (2022). The improvement of sensory and bioactive properties of yogurt with the introduction of tartary buckwheat. Foods, 11(12), 1774. https://doi.org/10.3390/foods11121774

Zhang, Y., Chen, S., Qi, B., Sui, X., & Jiang, L. (2018). Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility. Food Research International, 106, 619–625. https://doi.org/10.1016/j.foodres.2018.01.040.