Date of Publication
12-6-2025
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemistry major in Food Science
Subject Categories
Food Science
College
College of Science
Department/Unit
Chemistry
Thesis Advisor
Mariafe N. Calingacion
Defense Panel Member
Marissa G. Noel
Emmanuel V. Garcia
Abstract (English)
This study aimed to develop and characterize a novel plant-based yogurt from native Pili nut (Canarium ovatum) milk, evaluating its physicochemical properties, mineral content, and antioxidant activity. Pili nut milk was fermented using two commercial starters (Lactobacillus and Bifidobacterium) and compared with a commercial dairy yogurt.
Results showed that the developed Pili nut yogurts possessed distinct biochemical profiles, with high lipid and antioxidant content but significantly lower ash content (0.19–0.23%) and viscosity (24.7–169.6 cP) compared to dairy yogurt. Fermentation was limited, with final pH values remaining near-neutral (6.20–6.60) and titratable acidity below 1%, indicating insufficient acidification. Mineral analysis revealed that Pili nut yogurts were notably low in calcium but contained appreciable levels of magnesium, iron, and zinc. Antioxidant assays demonstrated strong radical scavenging activity (70–83%) and high total phenolic and flavonoid content, particularly in the Bifidobacterium-fermented variant.
The study concludes that Pili nut is a promising base for plant-based yogurt due to its rich antioxidant profile and mineral content. However, optimization in fermentation efficiency, texture modification, and calcium fortification is recommended to enhance its physicochemical and nutritional equivalence to conventional dairy yogurt.
Keywords: Pili Nut, Yogurt, Fermentation, Plant-Based, Physicochemical, Antioxidant
Abstract Format
html
Abstract (Filipino)
Ang pag-aaral na ito ay naglayong bumuo at magsuri ng isang bagong uri ng plant-based na yogurt mula sa katutubong gatas ng Pili nut (Canarium ovatum), at suriin ang pisiko-kemikal na mga katangian, mineral content, at antioxidant activity nito. Ang gatas ng Pili nut ay isinaing gamit ang dalawang komersyal na starter (Lactobacillus at Bifidobacterium) at inihambing sa isang komersyal na yogurt mula sa gatas ng hayop.
Ang mga resulta ay nagpakita na ang mga nabuong yogurt mula sa Pili nut ay may kakaibang biochemical profile, na may mataas na lipid at antioxidant content ngunit mas mababa nang malaki ang ash content (0.19–0.23%) at viscosity (24.7–169.6 cP) kumpara sa yogurt mula sa gatas. Ang proseso ng pagpapasimang-ay (fermentation) ay limitado, kung saan ang huling pH value ay nanatiling malapit sa neutral (6.20–6.60) at ang titratable acidity ay wala pang 1%, na nagpapahiwatig ng hindi sapat na acidification. Ang pagsusuri ng mineral ay nagsiwalat na ang mga yogurt mula sa Pili nut ay kapansin-pansing mababa sa calcium ngunit naglalaman ng kapuri-puring mga antas ng magnesium, iron, at zinc. Ipinakita ng mga antioxidant assay ang malakas na radical scavenging activity (70–83%) at mataas na total phenolic at flavonoid content, lalo na sa baryant na isinaing gamit ang Bifidobacterium.
Binubuo ng pag-aaral na ang Pili nut ay isang maaasahang base para sa plant-based na yogurt dahil sa mayaman nitong antioxidant profile at mineral content. Gayunpaman, inirerekomenda ang pag-optimize sa kahusayan ng pagpapasimang-ay (fermentation), modipikasyon ng texture, at pagpapayaman ng calcium upang mapahusay ang pisiko-kemikal at nutritional equivalence nito sa maginoong yogurt mula sa gatas.
Mga Susing Salita: Pili Nut, Yogurt, Pagpapasimang-ay, Plant-Based, Pisiko-kemikal, Antioxidant
Abstract Format
html
Language
English
Format
Electronic
Keywords
Canarium; Yogurt; Fermentation; Antioxidants
Recommended Citation
Sy, J. C., & Royales, A. L. (2025). Development of a plant-based yogurt from native pili nut (canarium ovatum): An evaluation of its physicochemical characteristics and antioxidant activity. Retrieved from https://animorepository.dlsu.edu.ph/etdb_chem/72
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Embargo Period
12-6-2026
