Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)

The yoghurt consisted of low-fat milk, three bacterial strains starter, which included: L. bulgaricus ATCC 11842, plantarum 8014, and B. longum (1:1:1); purple sweet potato puree ( Ipomoea batatas, L.) carboxymethylcellulose sodium with the concentration 0.6%, 1.2%, 1.8%. Purple fortification in yogurt can prevent hypercholesterolemic conditions because it inhibits lipid sugar absorption intestine. Unfortunately, there is one shortcoming production affects final product quality. This decrease air holding capacity (whey off) during due to pH level within isoelectric point casein. causes precipitation phase separation. study will add a stabilizer formula overcome it. used sodium, semi-synthetic water-soluble ester polymer cellulose. aimed determine optimal its effect on yogurt's physicochemical organoleptic properties. quality evaluations were evaluation, density, viscosity, level. Centrifugation freeze-thaw tests also performed evaluate stability. results showed that could maintain stability by binding content, increasing consistency, smoothing texture even though did not affect freezing product. gave best for 1.2% concentration.