Efficacy of Jerusalem artichoke powder Affecting the Survival of Lactic Acid Bacteria in Yogurt

Abstract

A study on the efficiency of Jerusalem artichoke powder in affecting the survival of Lactic acid bacteria in yogurt. The objectives of this research were: 1) to study the basic formula for developing yogurt products; 2) to study suitable starter cultures for developing yogurt products; 3) to study the suitable amount of Jerusalem artichoke powder for producing yogurt; and 4) to study the efficiency of Jerusalem artichoke powder in affecting the survival of Lactic acid bacteria. The research indicated that Basic Formula 2, comprising 10 grams of yogurt starter culture, 100 grams of pasteurized milk, 2 grams of milk powder, and 6 grams of sugar, was selected as the best basic formula.  In examining the most suitable starter culture for yogurt product development, six commercial yogurt starter brands were tested. Brand E received the highest sensory preference scores in all testing aspects, with an average score ranging from 8.03 to 8.60, indicating a high level of preference. Additionally, the research on the optimal amount of Jerusalem artichoke powder for yogurt production showed that formula 2, containing 10 grams of Jerusalem artichoke powder (3.3%), was rated highest by testers in terms of color, aroma, taste, texture, and overall preference, with scores higher than 8, which were in the very like range. For the study on Jerusalem artichoke powder efficiency affecting Lactic acid bacteria survival in Jerusalem artichoke powder fortified yogurt compared to the basic formula yogurt, the results showed that the initial Lactic acid bacteria count on day 0 for the basic formula yogurt was 8.96 log CFU/g, with the highest count on days 10 and 12 at 9.30 and 9.00 log CFU/g, respectively. The Jerusalem artichoke powder fortified yogurt had an initial count on day 0 of 8.77 log CFU/g, and the highest count on day 12 was 9.52 log CFU/g. During the 14-day storage period, the Lactic acid bacteria count ranged from 8.68 to 9.52 log CFU/g. A high Lactic acid bacteria count provides health benefits as these bacteria have probiotic properties. Probiotics require a bacterial count of at least 10⁶ CFU/g.