ACKNOWLEDGEMENTS
CONFIRMATION AND DECLARATION
ABSTRACT
TÓM TẮT
TABLE OF CONTENTS
1. CHƯƠNG 1: INTRODUCTION
1.1. Problem Statement
1.2. Research Objectives
1.3. Scope of Work
1.3.1. Content 1: Assess the impact of freeze-dried mango powder on the fermentation process of yogurt (pH, acidity, lactic acid bacteria, viscosity of yogurt, Sensory evaluation of yogurt)
1.3.2. Content 2: Evaluate the antioxidant compounds and antioxidant activity of yogurt supplemented with freeze-dried mango powder during storage (Total polyphenols, Carotenoids, vitamin C, DPPH)
1.3.3. Content 3: Assess the changes in physicochemical properties and lactic acid bacteria of yogurt supplemented with freeze-dried mango powder during storage (pH, acidity, lactic acid, total sugar content, color)
2. CHƯƠNG 2: OVERVIEW OF YOGURT
2.1. Definition
2.2. Raw Materials
2.3. Starter Cultures
2.4. Stabilizers
2.5. Sugars or Sweeteners
2.6. Colors
2.7. Production Process
2.7.1. Mixing
2.7.2. Milk Standardization
2.7.3. Pasteurization and Heat Treatment
2.7.4. Inoculation and Fermentation
2.7.5. Cooling
2.8. Physicochemical Properties
3. CHƯƠNG 3: MATERIALS AND METHODS
3.1. Research Methods
3.2. Commercial Starter Culture YC-XX
3.3. Yogurt mango powder fermentation Process: Analyzing the Impact of Freeze-Dried Mango Powder on the Fermentation Process
3.4. Analysis of Antioxidant Compounds and Antioxidant Activity of Yogurt Supplemented with Freeze-Dried Mango Powder During Storage
3.5. Analysis of Physicochemical Properties and Lactic Acid Bacteria of Yogurt Supplemented with Freeze-Dried Mango Powder During Storage
3.6. Analytical Methods for mango powder-contained yogurt
3.6.1. Method for Analyzing Total Acid Content
3.6.2. Method for determining pH
3.6.3. Method for determining Color
3.6.4. Method for determining Total Sugar
3.6.5. Method for Sensory Evaluation
3.6.6. Method for Determining Antioxidant Activity
3.6.7. Method for Determining Vitamin C Content
3.6.8. Methods for Determining the Viability of Microorganisms
3.6.9. Method for Determining Carotenoid Content
3.6.10. Statistical Treatment Method
4. CHƯƠNG 4: RESULTS AND DISCUSSION
4.1. Analysis of the Impact of Freeze-Dried Mango Powder on Yogurt’s Quality
4.2. Results of analysis of antioxidant compounds and antioxidant activity of yogurt supplemented with freeze-dried mango during storage
4.3. Analytical results analysis of changes in physicochemical properties and lactic acid bacteria of yogurt supplemented with freeze-dried mango during storage
CONCLUSIONS AND RECOMMENDATIONS
APPENDIX
LIST OF ABBREVIATIONS
LIST OF TABLES
LIST OF FIGURES
