merged

Impact of Incorporation between Probiotic Strains and Roselle Waste in
Fermented Milk Products
Muhammad Muaz Bin Bunyamin
Supervisor: Dr Fauziah Binti Tufail Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The increasing popularity of functional foods especially yogurt causes high demands for
raw materials used in food products. In the experiments, antioxidant compounds
extracted from Roselle waste is used. The antioxidant analysis will be conducted are
DPPH, total flavonoid content and total phenolic content. The Lactobacillus-casei in the
fermented milk products is identified on microbiological properties and will be inoculated.
The Lactobacillus-casei species will be put together with antioxidant compound extracted
by in-vitro process. The number of viable cells contained in the plate will be recorded in
log CFU/ml. By in-vivo process, the strains will be put into the product and further
analysed for total plate count during the storage of samples and shelf-life. Therefore, the
inhibitory effect by antioxidants compound can be showed in products. In conclusion, the
antioxidants at certain concentrations can stimulate growth of LAB strain or inhibit the
probiotic organisms present in the fermented milk products.
1253 | UMT UNDERGRADUATE RESEARCH DAY