Title page for ETD etd-07122006-143331


Type of Document Master's Thesis
Author Ganesh, Senthil
Author's Email Address ssenth1@lsu.edu
URN etd-07122006-143331
Title A Novel Yogurt Product with Lactobacillus Acidophilus
Degree Master of Science (M.S.)
Department Dairy Science (Animal, Dairy, & Poultry Sciences)
Advisory Committee
Advisor Name Title
Kayanush J. Aryana Committee Chair
Charles A. Boeneke Committee Member
Witoon Prinyawiwatkul Committee Member
Keywords
  • yogurt shelf life
  • dairy finger food
  • chewable yogurt
Date of Defense 2006-06-30
Availability unrestricted
Abstract
Health benefits of Lactobacillus acidophilus include providing immune support for infections or cancer, providing a healthy replacement of good bacteria in the intestinal tract following antibiotic therapy, reducing occurrence of diarrhea in humans, aiding in lowering cholesterol and improving the symptoms of lactose intolerance. Consumer demand exists for new dairy products. There are several types of yogurt like stir curd, set curd and drinkable yogurt and they all need to be refrigerated. Moreover there are very few dairy products that can be stored at room temperature and not many dairy foods are finger foods. A novel yogurt product like a yogurt jerkey with L.acidophilus could be a dairy product that is a finger food, which can be stored at room temperature and have health benefits. The objectives of the research were to study the effects of 0, 1, 10 and 100g of Lactobacillus acidophilus /gal of novel yogurt product on L. acidophilus, yogurt bacteria, coliform, yeast and mold counts and TPA (Texture Profile Analysis) hardness, springiness, chewiness, cohesiveness, and adhesiveness over 0, 1, 2 and 3 months of storage of the novel yogurt product at room temperature. The interaction effect of treatment and time was significant for all attributes studied except adhesiveness. Yogurt bacterial counts were significantly higher in all treatments at month 3 compared to control. With the use of 10g and 100g/gal addition of L.acidophilus there was a significant decrease in L.acidophilus counts at month 2 and month 3 when compared to month 0. Hardness of product with L.acidophilus use at 100g/gal was significantly lower when compared to the control and treatments 1, 10g/ gal over months 1, 2 and 3. Springiness and chewiness of all treated samples at month 2 were significantly higher than control. Cohesiveness was significantly higher with all levels of L.acidophilus compared to control.

Use of probiotics favorably affected some characteristic of the novel yogurt product. Use of probiotic L.acidophilus at 100g/gal can be recommended in the manufacture of a healthy novel yogurt product such as a yogurt jerkey or bite sized chewable yogurt capable of being stored at room temperature.

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