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  • Inulin

    1. 1. “ The Growth Acceleration of Microorganism In Yoghurt by the Extract of Asparagus ”
    2. 2. Introduction <ul><li>Asparagus is an essentially economic plant of Thailand. It contains many useful substances, one of them is a special kind of carbohydrate called Inulin that is being promoted as a supplement to feed the good bacteria: lactobacillus species in our guts. We can find lactobacillus in not only the large intestine but also the yoghurt. If Inulin is added into yoghurt, it can support the growth of bacteria to cause lactic acid produced rapidly and to effect the period of yoghurt fermentation decreases. </li></ul>
    3. 3. <ul><li>To study the growth acceleration of Microorganism in Yoghurt by the extract of Asparagus </li></ul><ul><li>To learn the method of Yoghurt fermentation </li></ul><ul><li>To study the property of the extract of Asparagus </li></ul>Purpose
    4. 4. <ul><li>The extract of Asparagus can </li></ul><ul><li>accelerate the growth of Microorganism </li></ul><ul><li>in Yoghurt that effect the period of </li></ul><ul><li>fermentation to decrease </li></ul>Hypothesis
    5. 5. <ul><li>Dependent Variable: </li></ul><ul><li>The concentration of the extract of Asparagus </li></ul><ul><li>Independent Variable: </li></ul><ul><li>The period of time for the fermentation of Yoghurt </li></ul><ul><li>Controlled Variable: </li></ul><ul><li>Volume of milk and starter culture, Brand of milk and starter culture, Period and Temperature of incubation </li></ul>Variable
    6. 6. <ul><li>Binomial name: Asparagus officinalis </li></ul><ul><li>Asparagus officinalis is native to maritime areas around the Mediterranean. </li></ul><ul><li>The 'leaves' are in fact needle-like cladodes (modified stems) in the axils of scale leaves. </li></ul><ul><li>Male and female flowers are normally borne on separate plants, The fruit is a small red berry . </li></ul><ul><li>Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. </li></ul>Asparagus ( Asparagus officinalis ) Asparagus http :// www . ics . uci . edu / ~eppstein / pix / tanaka2 / Asparagus - m . jpg
    7. 7. Inulin falls under the general class of carbohydrates called fructans, those polymers containing fructose The natural biosynthesis of inulin within plant cells begins by the cells using a vacuolar enzyme, sucrosesucrose fructosyltransferase ( SST ) , to catalyze the reaction. SST Equation : GF + GF GFF + G Inulin
    8. 8. Figure 1 : Chemical Structure of sucrose ( left ) , inulin ( center ) , oligofructose ( right ) Inulin
    9. 9. <ul><li>It also increases calcium absorption and possibly magnesium absorption </li></ul><ul><li>Inulin is indigestible by human enzymes </li></ul><ul><li>It can help lowering blood cholesterol and glucose levels </li></ul><ul><li>Promoting intestinal bacteria , which help regulating the activity of disease-causing bacteria. </li></ul>Properties of Inulin
    10. 10. Figure 2 : Pathogenic microflora suppression, from Roberfroid et al . 1998 and Rolfe 1981 Property of Inulin
    11. 11. <ul><li>Group 1 : Controlled group (10 bottles) </li></ul><ul><li>Group 2 : 1 mg/ml group (10 bottles) </li></ul><ul><li>Group 3 : 2.5 mg/ml group (10 bottles) </li></ul><ul><li>Group 4 : 5 mg/ml group (10 bottles) </li></ul>Experimental groups Materials and methods
    12. 12. Extracting the substance from asparagus Figure 3 : Inulin production process Materials and methods Raw asparagus Purified asparagus
    13. 13. Materials and methods Cleaned asparagus
    14. 14. Materials and methods Crushed asparagus
    15. 15. Materials and methods Evaporator
    16. 16. Materials and methods Exact of asparagus
    17. 17. Making yoghurt for experiment Materials and methods 1. Heat the milk to boiling point and Continue simmering on a low gas for about 5-10 minutes
    18. 18. Materials and methods 2. Pour the milk into the glass jar
    19. 19. Materials and methods 3. Add asparagus extracting solution 1 ml in 10 bottles, 2.5 ml in 10 bottles and 5 ml in 10 bottles
    20. 20. Materials and methods 4. Add 5 ml of natural yoghurt to the milk in the jar and stir the mixture
    21. 21. Materials and methods 5. Incubate in the oven at temperature 44°C
    22. 22. <ul><li>Test label 1 form each group (5 ml, 2.5 ml, 1ml and control) to label 10 </li></ul><ul><li>Note number of pH meter </li></ul><ul><li>Compare Δ pH </li></ul>Testing pH Materials and methods
    23. 23. <ul><li>Divide yoghurt 1 ml from 10 bottles of each group (10 ml per group) </li></ul><ul><li>Titrate with phenolphthalein and 0.1 M NaOH </li></ul><ul><ul><li>2 drops of phenolphthalei n </li></ul></ul><ul><ul><li>Titrate with 0.1 M NaOH until the yogurt turn to be pink at the end point </li></ul></ul>Finding the quantity of lactic acid Materials and methods
    24. 24. Chart (Line) : Changes of pH in Yoghurt fermentation at 0-6 hours Result Δ
    25. 25. Chart (column) : Changes of pH in Yoghurt fermentation at 0-6 hours Result
    26. 26. Chart (Line) : Changes of lactic acid in Yoghurt fermentation at 0-6 hours Result
    27. 27. Chart (column) : Changes of lactic in Yoghurt fermentation at 0-6 hours Result
    28. 28. Conclusion The study of making yoghurt by adding 1 mg/ml, 2.5 mg/ml and 5 mg/ml of the asparagus extract into yoghurt was checked the result at the 0, 1 st ,2 nd ,3 rd ,4 th ,5 th and 6 th hours. From the experiment, Δ pH of the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 2.002, 2.057, 2.043 and 1.895, respectively. Besides, the amount of lactic acid from the controlled group, 1 mg/ml, 2.5 mg/ml and 5 mg/ml are 0.0815 mol, 0.09 mol, 0.087 mol and 0.0755 mol, respectively. So, 1 mg/ml of asparagus extract is best accelerate the growth of microorganism in yoghurt that have an effect on the decreasing period of fermentation.
    29. 29. <ul><li>Available[online]: http :// / search?q = cache : XLS9ZjKfxC0J : members . shaw . ca / duncancrow / inulin_review . html + inulin + asparagus + ste m&hl = th&ct = clnk&cd = 27&gl = th Duncan Crow , 2000 . Inulin - A Comprehensive Scientific Review </li></ul><ul><li>Available [online] : Wikipedia, 2005 . Inulin </li></ul><ul><li>Pinmanee Kwanmuang and Paljit Anukul , 2548. Study on Fermentation of Tomato yogurt , Kasetsart University </li></ul><ul><li>K. Tuitemwong, D.Y.C fung and P.tuitemwong, 2537. Acceleration of Yoghurt Fermentation by Bacterial membrane fraction Biocatalysts. Kasetsart University </li></ul>Reference
    30. 30. <ul><li>We would like to express grateful thanks to all person whose help, care and encouragement lead to our accomplishment. The following order of appearance does not necessarily imply the level of importance. </li></ul><ul><li>- Mahidol Wittayanusorn School </li></ul><ul><li> - Aj. Aree Sakyim, advisor </li></ul><ul><li> - Aj. Sataporn Wantanawijarn </li></ul><ul><li> </li></ul>Acknowledgement