Abstract

Breadfruit is well known for a traditional starch rich crop. It rapidly undergoes physiological deterioration during post-harvest. Yogurt is a widely consumed dairy product owing to its functional beneficial healthy effects. Stabilizers are important ingredients to improve viscosity and sensory properties of dairy products. The aims of this research were to study the effect of breadfruit starch as stabilizer and incubation temperature during the lactic fermentation of formulated yoghurt by Lactobacillus acidophillus and Lactobacillus plantarum as probiotic starter cultures. This study was conducted in 2019 in Labone Scientific Co. Ltd, Vietnam. Our results showed that the supplementation of dreadfruit starch as natural stabilizer was able to resolve the unstable casein micelles. Yoghurt formulated with breadfruit starch contained more nutritional components as well as higher therapeutic value. Incubation temperature had a significant influence on yoghurt attributes. It could be summarized that the lactic fermentation process conducted by 3.5% breadfruit starch supplemented as stabilizer and incubation temperature 36.0°C within 30 h with 2% L. acidophillus and L. plantarum as starter cultures would ferment the best yoghurt characteristics.