Survival of lactic acid bacteria in mangosteen soghurt product

Abstract

The aim of this research was to study the suitable condition for mangosteen soghurt production including the amount of mangosteen jam (0, 10, 15 and 30% (w/w)) and mangosteen rind extract (0, 3, 6 and 9% (w/w)) on sensory characteristics, lactic acid bacteria survival, chemical and physical characteristics of the products. It was found that the panelist liking scores on mangosteen soghurt with 10% mangosteen jam and 9% mangosteen rind extract were in the range of “like slightly” to “like moderately”. Moreover, mangosteen soghurt quality stored in the refrigerator at 5±1 oC for 12 days was evaluated and found that LAB survival numbers were 6.32 log CFU/g, pH was 3.98 with 1.12 % acidity and % syneresis was 0.85 whereas lightness (L*), redness (a*) and yellowness (b*) were 77.35, 4.54 and 9.87, respectively.