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<p>Yogurt, a widely consumed functional dairy product, provides substantial long-term health benefits, particularly when fortified with probiotics. This study explores the novel incorporation of Jerusalem artichoke (JA) powder and coconut sugar to enhance probiotic viability and yogurt quality. <i>Streptococcus thermophilus</i> TISTR 894 and <i>Lactobacillus acidophilus</i> TISTR 2365 were utilized in yogurt production. Results indicated that yogurt supplemented with JA powder exhibited elevated lactic acid content (1.20–1.58%) and reduced pH (3.97–4.20) after 28&#xa0;days of refrigerated storage at 4&#xa0;°C, supporting probiotic stability. Furthermore, the inclusion of coconut sugar and JA powder significantly minimized syneresis, while probiotic viability remained statistically consistent across formulations (<i>p</i> &gt; 0.05). Sensory evaluation demonstrated a preference for coconut sugar-enriched yogurt, which exhibited improved viscosity, a pale-yellow hue, and superior texture. Significant variations were observed in hardness and gumminess (<i>p</i> ≤ 0.05), whereas cohesiveness, springiness, and adhesiveness were not significantly different (<i>p</i> &gt; 0.05). Consumer acceptance scores were significantly higher (<i>p</i> ≤ 0.05) for coconut sugar-fortified yogurt, except in terms of color. These findings highlight coconut sugar as a viable natural sweetener that enhances both nutritional quality and consumer appeal, while JA powder serves as a prebiotic ingredient that enhances probiotic survival but requires optimization to improve its sensory attributes.</p>

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The impact of jerusalem artichoke (Helianthus tuberosus L.) powder and coconut (Cocos nucifera L.) sugar on availability of probiotic strains in yogurt and sensory perception

  • 期刊论文

  • 发表日期：

    2026年1月7日

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  • Virasorn Maliruck,
  • Yuwasiri Boonlai,
  • Peangtikumporn Nilpetch,
  • Teerawat Khannongpho,
  • Patimakorn Klaiprasitti,
  • Ratthaphol Kraiklang

摘要

Yogurt, a widely consumed functional dairy product, provides substantial long-term health benefits, particularly when fortified with probiotics. This study explores the novel incorporation of Jerusalem artichoke (JA) powder and coconut sugar to enhance probiotic viability and yogurt quality. Streptococcus thermophilus TISTR 894 and Lactobacillus acidophilus TISTR 2365 were utilized in yogurt production. Results indicated that yogurt supplemented with JA powder exhibited elevated lactic acid content (1.20–1.58%) and reduced pH (3.97–4.20) after 28 days of refrigerated storage at 4 °C, supporting probiotic stability. Furthermore, the inclusion of coconut sugar and JA powder significantly minimized syneresis, while probiotic viability remained statistically consistent across formulations (p > 0.05). Sensory evaluation demonstrated a preference for coconut sugar-enriched yogurt, which exhibited improved viscosity, a pale-yellow hue, and superior texture. Significant variations were observed in hardness and gumminess (p ≤ 0.05), whereas cohesiveness, springiness, and adhesiveness were not significantly different (p > 0.05). Consumer acceptance scores were significantly higher (p ≤ 0.05) for coconut sugar-fortified yogurt, except in terms of color. These findings highlight coconut sugar as a viable natural sweetener that enhances both nutritional quality and consumer appeal, while JA powder serves as a prebiotic ingredient that enhances probiotic survival but requires optimization to improve its sensory attributes.