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Research on the Process of Producing Flexible Salanganes Nest Yogurt

The product of soft yogurt with Salanganes Nest is an exquisite combination of common food, yogurt, and precious natural ingredient, Salanganes Nest. The research was conducted by surveying various elasticizing additives such as Gelatin, agar-agar, and pectin. Subsequently, a study was conducted on 1 liter of yogurt with different concentrations of additives: 6g, 8g, 10g; Gum Tragacanth content: 15g, 25g, 35g; Salanganes Nest content: 1g, 2g, 3g. The research also included an examination of the product's quality and microbiological criteria over a refrigerated storage period of 7 days and 10 days. The research results indicate that the optimal technical parameters for the process of making soft yogurt with bird's nest include the use of pectin as the suitable additive with a concentration of 8g/l, Gum Tragacanth content of 25g/l, and Salanganes Nest content of 2g/l.

Keywords: yogurt, Salanganes Nest, flexible, pectin, Gum Tragacanth
https://doi.org/10.56097/binhduonguniversityjournalofscienceandtechnology.v7i1.227

Tác giả: Hai Lê Thanh

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