Microbiological and Physical Quality of Reconstituted Green Tea Yogurt Using Different Solvent Temperatures

Abstract

Lactic acid bacteria, particularly Lactobacillus bulgaricus and Streptococcus thermophilus, are widely employed in yogurt production to ferment milk, contributing to its characteristic taste, aroma, and texture. Powdered yogurt offers practical advantages for consumers due to its prolonged shelf life. Recently, natural additives such as green tea have been incorporated into yogurt formulations to enhance their nutritional value. For green tea-enriched powdered yogurt, determining the optimal temperature for reconstitution is crucial to ensure product quality. This study investigated the effect of different solvent temperatures on the total LAB population, visual color attributes, and reconstitution solubility. A completely randomized design (CRD) was employed, comprising four temperature treatments (30 °C, 45 °C, 60 °C, and 75 °C) with three replications each. The results indicated that rehydration temperature did not significantly affect total lactic acid bacteria count, lactic acid bacteria viability cost-efficiency, or color parameters (L* for lightness, a* for green-red, and b* for yellow-blue). However, solubility was significantly higher when reconstitution was performed at 75 °C. These findings suggest that 75 °C is the most effective solvent temperature for dissolving green tea yogurt powder.

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