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VOL. 9, ISSUE 4 (2024)
The effect of adding mango juice in the production of kefir on PH, syneresis, and water holding capacity (WHC)
Authors
Eka Wulandari, Wendry Setiadi Putranto, Andry Pratama
Abstract
This study evaluates the effects of substituting goat milk with mango
extract in kefir production on pH, syneresis, and water-holding capacity (WHC).
Three experimental treatments were conducted using different ratios of mango
extract to goat milk: P1 (3:7), P2 (4:6), and P3 (5:5). The parameters assessed
included pH levels, syneresis percentage, and WHC. The findings revealed that
increasing the proportion of mango extract altered the pH and the structural
stability of the kefir. The highest WHC was observed in treatment P2, while
treatment P3 exhibited the highest syneresis. These results indicate that the
optimal balance for incorporating mango extract without significantly
compromising the physical attributes of kefir was found in the 4:6 ratio (P2).
This research provides insights into how fruit extract substitution can influence
the quality and properties of dairy-based kefir, suggesting potential
applications for enhancing its nutritional and sensory profile.
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Pages:7-8
How to cite this article:
Eka Wulandari, Wendry Setiadi Putranto, Andry Pratama "The effect of adding mango juice in the production of kefir on PH, syneresis, and water holding capacity (WHC)". International Journal of Multidisciplinary Education and Research, Vol 9, Issue 4, 2024, Pages 7-8
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