Sains Malaysiana 49(12)(2020): 2951-2961

http://dx.doi.org/10.17576/jsm-2020-4912-07

 

Physicochemical Characteristic of Tea Infusion Yoghurt Inoculated with Caspian Sea Yoghurt

(Ciri Fizikokimia Yogurt Seduhan Teh yang Diinokulasikan dengan Caspian Sea Yoghurt)

 

SHINTA MAHARANI1*, NANDA ANGGITA SARI1, ANITA RAHAYU1, M IQBAL PRAWIRA-ATMAJA2 & ANA A3

 

1Department of Agroindustrial Technology of Education, Faculty Technological and Vocational Education, Universitas Pendidikan Indonesia, Bandung, West Java, Indonesia

 

2Department Postharvest & Engineering, Research Institute for Tea and Cinchona, Gambung, Kab. Bandung, West Java, Indonesia

 

3Department of Family Welfare Education, Faculty Technological and Vocational Education, Universitas Pendidikan Indonesia, Bandung, West Java, Indonesia

 

Received: 6 August 2020/Accepted: 23 August 2020

 

ABSTRACT

Application inoculum from Caspian Sea Yogurt to produce yoghurt containing tea infusion have not been developed thoroughly, until recently. This study aimed to determine the physicochemical characteristic and sensory evaluation of tea infusion yoghurt inoculated with Caspian Sea Yoghurt. Green, white, and black tea infusion were added to UHT milk inoculated with Caspian Sea Yoghurt inoculum and incubated at 30 °C for 12 h. The yoghurt was analyzed at 0, 6, and 12 h of fermentation including pH, acidity, viscosity, colour (L, a*, b*), total polyphenol, and sensory evaluation. The result showed additional tea infusion on manufacturing yoghurt significantly affected on pH, percentage of acidity, viscosity, and colour parameter of yoghurt. During the fermentation process, the prolonged incubation time resulted in increased acidity and viscosity, while simultaneously decreased the pH value. At the end of the fermentation (at 12 h) of yoghurt with 10% tea infusion had a lower pH and a higher percentage of acidity compared to the yoghurt control. Addition of tea infusion on yoghurt has a lower viscosity than yoghurt without tea infusion at the end of the fermentation. Additional tea infusion on yoghurt affected reduced Lightness (L*) value but increased a* and b* value. The results of the present study indicate that additional tea infusion on yoghurt inoculated with Caspian Sea Yoghurt should be considered not only in terms of physicochemical and sensory during manufacturing and storage but also functional properties to improve human health.

 

Keywords: Caspian Sea Yoghurt; infusion tea; physicochemical characteristic; total polyphenol

 

ABSTRAK

Penggunaan inokulum daripada Caspian Sea Yoghurt untuk menghasilkan yogurt yang mengandungi seduhan teh belum dikembangkan secara menyeluruh sehingga baru-baru ini. Kajian ini bertujuan untuk mengetahui ciri-ciri fizikokimia dan penilaian deria yogurt seduhan teh yang diinokulasikan denganCaspian Sea Yoghurt. Seduhan teh hijau, putih dan hitam ditambahkan ke dalam susu UHT yang diinokulasi dengan inokulum Caspian Sea Yoghurt dan diinkubasi pada suhu 30 °C selama 12 jam. Yogurt dianalisis pada 0, 6 dan 12 jam fermentasi termasuk pH, keasidan, kelikatan, warna (L, a*, b*), polifenol total dan penilaian deria. Hasilnya menunjukkan seduhan teh tambahan pada pembuatan yogurt secara signifikan mempengaruhi pH, peratusan keasidan, kelikatan dan parameter warna yogurt. Selama proses fermentasi, waktu inkubasi yang berpanjangan menghasilkan peningkatan keasidan dan kelikatan, sementara secara bersamaan menurunkan nilai pH. Pada akhir fermentasi (pada 12 jam) yogurt seduhan 10% teh mempunyai pH yang lebih rendah dan peratusan keasidan yang lebih tinggi dibandingkan dengan kawalan yogurt. Penambahan seduhan teh pada yogurt mempunyai kelikatan yang lebih rendah daripada yogurt tanpa seduhan teh pada akhir fermentasi. Seduhan teh tambahan pada yogurt mempengaruhi penurunan nilai kecerahan (L*) tetapi meningkatkan nilai a* dan b*. Hasil kajian ini menunjukkan bahawa seduhan teh tambahan pada yogurt yang diinokulasikan dengan yogurt Laut Caspian harus dipertimbangkan bukan hanya daripada segi fisikokimia dan deria semasa pembuatan dan penyimpanan tetapi juga sifat fungsian untuk meningkatkan kesihatan manusia.

 

Kata kunci: Caspian Sea Yoghurt; jumlah polifenol; seduhan teh; sifat fizikokimia

 

REFERENCES

Almajano, M.P., Carbó, R., Jiménez, J.A.L. & Gordon, M.H. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry 108(1): 55-63.

Alwazeer, D., Bulut, M. & Tunçtürk, Y. 2020. Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria. International Journal of Dairy Technology 73(1): 117-125.

Atmanaji, B.S.H. & Pramono, A. 2019. Physical and hedonic properties of cow milk yogurt containing different levels of avocado pulp (Perseaamericana, Mill). In IOP Conference Series: Materials Science and Engineering. Kuala Lumpur: Sigma Research and Consulting Sdn. Bhd. pp. 012049.

Ayah, B.A.S. & Gehan, F.G. 2018. Biological activity and physicochemical quality of different types of Kombucha yoghurt vs traditional yoghurt during storage. Bioscience Research 15(3): 2816-2827.

Badan Standardisasi Nasional. 2016. SNI 3945:2016. Teh Hijau. Jakarta: Badan Standardisasi Nasional.

Badan Standarisasi Indonesia. 2016. SNI 1902:2016. Teh Hitam. Jakarta: adan Standardisasi Nasional.

Batista, A.L.D., Silva, R., Cappato, L.P., Ferreira, M.V.S., Nascimento, K.O., Schmiele, M., Esmerino, E.A., Balthazar, C.F., Silva, H.L.A., Moraes, J., Pimentel, T.C., Freitas, M.Q., Raices, R.S.L., Silva, M.C. & Cruz, A.G. 2017. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. Journal of Functional Foods 38 (Part A): 242-250.

Biswas, A.K., Sarkar, A.R. & Biswas, A.K. 1973. Biological and chemical factors affecting the valuation of north east Indian plains teas. III. Statistical evaluation of the biochemical constituents and their effects on colour, brightness and strength of black teas. Journal of the Science of Food and Agriculture 24(12): 1457-1477.

Chatterjee, G., Das, S., Das, R.S. & Des, A.B. 2018. Development of green tea infused chocolate yoghurt and evaluation of its nutritive value and storage stability. Progress in Nutrition 20(Supplement 1): 237-245.

Chen, C.,  Zhao, S., Hao, G., Yu, H., Tian, H. & Zhao, G. 2017. Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties 20(1): S316-S330.

Dahlan, H.A. & Sani, N.A. 2017. The Interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity. International Journal of Food Studies 6(2): 152-158.

Dias, P.G.I., Sajiwani, J.W.A. & Rathnayaka, R.M.U.S.K. 2020. Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat. Heliyon 6(7): e04328.

Donlao, N. & Ogawa, Y. 2019. The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions. Lwt 116: 108567.

Dönmez, Ö., Mogol, B.A. & Gökmen, V. 2017. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. Journal of Dairy Science 100(2): 901-907.

Glibowski, P., Karwowska, M., Latoch, A., Nosowska, K. & Udeh, K.O. 2019. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts. Acta Scientiarum Polonorum, Technologia Alimentaria 18(2): 185-193.

Ishida, T., Yokota, A., Umezawa, Y., Toda, T. & Yamada, K. 2005. Identification and characterization of lactococcal and acetobacter strains isolated from traditional caucasusian fermented milk. Journal of Nutritional Science and Vitaminology 51(3): 187-193.

Izadi, Z., Nasirpour, A., Garoosi, G.A. & Tamjidi, F. 2015. Rheological and physical properties of yogurt enriched with phytosterol during storage. Journal of Food Science and Technology 52(8): 5341-5346.

Jaziri, I., Slama, M.B., Mhadhbi, H., Urdaci, M.C. & Hamdi, M. 2009. Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage. Food Chemistry 112(3): 614-620.

Katergaris, N., Dufficy, L., Roach, P.D. & Naumovski, N. 2015. Green tea catechins as neuroprotective agents: Systematic review of the literature in animal pre-clinical trials. Advances in Food Technology and Nutritional Sciencies Open Journal 1(2): 48-57.

Krisnaningsih, A.T., Purwadi, L.E.R., Evanuarini, H. & Rosyidi, D. 2019. The effect of incubation time to the physicochemical and microbial properties of yoghurt with local taro (Colocasia esculenta (L.) schott) starch as stabilizer. Current Research in Nutrition and Food Science 7(2): 547-554.

Liang, Y., Lu, J., Zhang, L., Wu, S. & Wu, Y. 2003. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions. Food Chemistry 80(2): 283-290.

Liu, D. 2018. Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt. International Journal of Dairy Technology 71(S1): 22-33.

Madhubasani, G.B.L., Prasanna, P.H.P.,  Chandrasekara, A., Gunasekara, D.C.S., Senadeera, P., Chandramali, D.V.P. & Vidanarachchi, J.K. 2020. Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt. Journal of Food Processing and Preservation 44(3): e14361.

Maharani, S., Utami, T. & Cahyanto, M.N. 2014. Pengaruh suhu dan jumlah inokulum terhadap perubahan kimia, fisik dan mikrobiologis yogurt susu kedelai hitam dengan inokulum Caspian Sea yogurt. Universitas Gadjah Mada. M.Sc. (Unpublished).

Maleta, H.S. & Kusnadi, J. 2018. Addition effect of red dragon fruit (Hylocereus polyrhizus) to antioxidant activity and physicochemical characteristic of Caspian Sea yoghurt. Jurnal Pangan dan Agroindustri 6(2): 13-22.

Moore, J.B., Horti, A. & Fielding, B.A. 2018. Evaluation of the nutrient content of yogurts: A comprehensive survey of yogurt products in the major UK supermarkets. BMJ Open 8(8): e021387.

Muniandy, P., Shori, A.B. & Baba, A.S. 2017. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. Journal of the Association of Arab Universities for Basic and Applied Sciences 22: 26-30.

Muniandy, P., Shori, A.B. & Baba, A.S. 2016. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life 8: 1-8.

Najgebauer-Lejko, D. 2019. Characteristics of probiotic yoghurts supplemented with pu-erh tea infusion. Acta Scientiarum Polonorum Technologia Alimentaria 18(2): 153-161.

Najgebauer-Lejko, D., Zmudziński, D., Ptaszek, A. & Socha, R. 2014. Textural properties of yogurts with green tea and pu-erh tea additive. International Journal of Food Science and Technology 49(4): 1149-1158.

Najgebauer-Lejko, D., Sady, M., Grega, T. & Walczycka, M. 2011. The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal 21(8): 568-574.

Nikniaz, Z., Mahdavi, R., Ghaemmaghami, S.J., Yagin, N.L. & Nikniaz, L. 2016. Effect of different brewing times on antioxidant activity and polyphenol content of loosely packed and bagged black teas (Camellia sinensis L.). Avicenna Journal of Phytomedicine 6(3): 313-321.

Ochanda, S.O., Wanyoko, J.K., Faraj, A.K., Onyango, C.A. & Ruto, H.K. 2015. Effects of tea (Camellia sinensis) phytochemicals on the yoghurt cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) during development and storage of tea fortified yoghurts. Journal of Food Research 4(4): 59.

Owuor, P.O. & Obanda, M. 2001. Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration. Food Chemistry 72(3): 319-327.

Phadungath, C. 2005. The mechanism and properties of acid-coagulated milk gels. Songklanakarin Journal of Science and Technology 27(2): 433-448.

Prawira-Atmaja, M.I. & Rohdiana, D. 2018. Diversifikasi produk berbasis teh pada industri pangan, farmasi, dan kosmetik. Perspektif 17(2): 150-165.

Sah, B.N.P., Vasiljevic, T., McKechnie, S. & Donkor, O.N. 2016. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT - Food Science and Technology 65: 978-986.

Shokery, E.S., Ziney, M.G.E., Yossef, A.H. & Mashaly, R.I. 2017. Effect of green tea and moringa leave extracts fortification on the physicochemical, rheological, sensory and antioxidant properties of set-type yoghurt. Advances in Dairy Research 5(2): 1-10.

Singh, B.N., Rawat, P.A.K.S., Bhagat, R.M. & Singh, B.R. 2015. Black Tea: Phytochemicals, cancer chemoprevention and clinical studies. Critical Reviews in Food Science and Nutrition 57(7): 1394-1410.

Smith, A., Maben, A. & Brockman, P. 1994. Effects of evening meals and caffeine on cognitive performance, mood and cardiovascular functioning. Appetite 22(1): 57-65.

Tan, G. & Korel, F. 2007. Quality of flavored yogurt containing added coffee and sugar. Journal of Food Quality 30(3): 342-356.

Uchida, K., Akashi, K., Motoshima, H., Urashima, T., Arai, I. & Saito, T. 2009. Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan. Animal Science Journal 80(2): 187-192.

Uchiyama, Y., Yamashita, M., Kato, M., Suzuki, T., Omori, M. & Chen, R. 2011. Evaluation of the taste of tea with different degrees of fermentation using a taste sensing system. Sensors and Materials 23(8): 501-506.

Ünal, G., Cem, K., Özer, K., Ecem, A. & Sibel, A.A. 2018. Effect of supplementation with green and black tea on microbiological characteristics, antimicrobial and antioxidant activities of drinking yoghurt. Journal of Agricultural Science 24(2): 153-161.

Ünal, G., Cem, K., Özer, K., Ecem, A. & Sibel, A.A. 2016. Influence of supplementation with green and black tea on viscosity and sensory characteristics of drinking yoghurt. Journal of Agriculture Faculty of Ege University 53(3): 343-349.

Vaningelgem, F., Zamfir, M., Adriany, T. & Vuyst, L.D. 2004. Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium. Journal of Applied Microbiology 97(6): 1257-1273.

Yang, Z., Baldermann, S. & Watanabe, N. 2013. Recent studies of the volatile compounds in tea. Food Research International 53(2): 585-599.

Zhang, L., Ho, C.T., Zhou, J., Santos, J.S., Armstrong, L. & Granato, D. 2019. Chemistry and biological activities of processed Camellia sinensis teas: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 18(5): 1474-1495.

Zhang, Q.W.,  Lin, L.G. & Ye, W.C. 2018. Techniques for extraction and isolation of natural products: A comprehensive review. Chinese Medicine 13(1): 1-26.

 

*Corresponding author; email: shinta.maharani@upi.edu

   

 

 

previous