The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder
Watermelon rind accounts for approximately one-third of the overall fruit mass. It is usually discarded due to its low commercial value. However, it is reported to contain valuable nutrients and is an effective source of pectin that can act as a potential prebiotic. This study aimed to study the eff...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Applied Biology
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114391/1/114391.pdf |
| _version_ | 1824452399924772864 |
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| author | Shamsul Norazman, Nur Aliah Mohd Maidin, Nurmahani Ismail, Nor Akma Lani, Mohd Nizam Hamzah, Yusnita Mohd Salleh, Faiqa Shazeaa Mohd Isa, Nur Suaidah |
| author_facet | Shamsul Norazman, Nur Aliah Mohd Maidin, Nurmahani Ismail, Nor Akma Lani, Mohd Nizam Hamzah, Yusnita Mohd Salleh, Faiqa Shazeaa Mohd Isa, Nur Suaidah |
| author_sort | Shamsul Norazman, Nur Aliah |
| collection | UPM |
| description | Watermelon rind accounts for approximately one-third of the overall fruit mass. It is usually discarded due to its low commercial value. However, it is reported to contain valuable nutrients and is an effective source of pectin that can act as a potential prebiotic. This study aimed to study the effects of watermelon rind powder (WRP) on the growth of probiotic bacteria in yoghurt and its chemical characteristics. Watermelon rind was dried by using a dehydrator and ground into powder form before being incorporated into fresh yoghurt at 2% and 4% w/v. A sample with 0% w/v WRP was prepared as control. The effect of WRP on the growth of probiotic bacteria was determined by MRS plate count. Chemical analyses including titratable acidity, pH and Brix were conducted during the fermentation process. The results showed that the increase in WRP percentage resulted in a significant increase in bacterial growth with 7.20 ± 0.22 log CFU/mL for the control sample as compared to 8.42 ± 0.23 log CFU/mL for sample with 4% WRP after 30 hr of incubation. The fermentation time was also improved with the presence of WRP with a 0.22 h-1 increase in growth rate observed for the sample with 4% WRP as compared to the control sample. Furthermore, samples containing 4% WRP showed the highest increment in titratable acidity (12.47) and the highest percentage in Brix value reduction (51.04%) during the fermentation period as compared to the control sample. Biochemical analysis showed negative values for oxidase and catalase test while positive values were obtained for gram-staining indicating the presence of Lactic acid bacteria from the gram-positive group. This study demonstrates the high potential of WRP in promoting bacterial growth for yoghurt production which is beneficial to the food industry other than promoting the ongoing effort of food waste reduction. |
| first_indexed | 2025-02-19T02:49:55Z |
| format | Article |
| id | upm.eprints-114391 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2025-02-19T02:49:55Z |
| publishDate | 2024 |
| publisher | Malaysian Society of Applied Biology |
| record_format | dspace |
| spelling | upm.eprints-1143912025-01-20T01:06:14Z http://psasir.upm.edu.my/id/eprint/114391/ The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder Shamsul Norazman, Nur Aliah Mohd Maidin, Nurmahani Ismail, Nor Akma Lani, Mohd Nizam Hamzah, Yusnita Mohd Salleh, Faiqa Shazeaa Mohd Isa, Nur Suaidah Watermelon rind accounts for approximately one-third of the overall fruit mass. It is usually discarded due to its low commercial value. However, it is reported to contain valuable nutrients and is an effective source of pectin that can act as a potential prebiotic. This study aimed to study the effects of watermelon rind powder (WRP) on the growth of probiotic bacteria in yoghurt and its chemical characteristics. Watermelon rind was dried by using a dehydrator and ground into powder form before being incorporated into fresh yoghurt at 2% and 4% w/v. A sample with 0% w/v WRP was prepared as control. The effect of WRP on the growth of probiotic bacteria was determined by MRS plate count. Chemical analyses including titratable acidity, pH and Brix were conducted during the fermentation process. The results showed that the increase in WRP percentage resulted in a significant increase in bacterial growth with 7.20 ± 0.22 log CFU/mL for the control sample as compared to 8.42 ± 0.23 log CFU/mL for sample with 4% WRP after 30 hr of incubation. The fermentation time was also improved with the presence of WRP with a 0.22 h-1 increase in growth rate observed for the sample with 4% WRP as compared to the control sample. Furthermore, samples containing 4% WRP showed the highest increment in titratable acidity (12.47) and the highest percentage in Brix value reduction (51.04%) during the fermentation period as compared to the control sample. Biochemical analysis showed negative values for oxidase and catalase test while positive values were obtained for gram-staining indicating the presence of Lactic acid bacteria from the gram-positive group. This study demonstrates the high potential of WRP in promoting bacterial growth for yoghurt production which is beneficial to the food industry other than promoting the ongoing effort of food waste reduction. Malaysian Society of Applied Biology 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114391/1/114391.pdf Shamsul Norazman, Nur Aliah and Mohd Maidin, Nurmahani and Ismail, Nor Akma and Lani, Mohd Nizam and Hamzah, Yusnita and Mohd Salleh, Faiqa Shazeaa and Mohd Isa, Nur Suaidah (2024) The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder. Malaysian Applied Biology, 53 (3). pp. 95-105. ISSN 0126-8643; eISSN: 2462-151X https://jms.mabjournal.com/index.php/mab/article/view/2804 10.55230/mabjournal.v53i3.2804 |
| spellingShingle | Shamsul Norazman, Nur Aliah Mohd Maidin, Nurmahani Ismail, Nor Akma Lani, Mohd Nizam Hamzah, Yusnita Mohd Salleh, Faiqa Shazeaa Mohd Isa, Nur Suaidah The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder |
| title | The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder |
| title_full | The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder |
| title_fullStr | The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder |
| title_full_unstemmed | The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder |
| title_short | The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder |
| title_sort | microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder |
| url | http://psasir.upm.edu.my/id/eprint/114391/1/114391.pdf |
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