HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

ID: 2024 - 20116135

GRADUATION PROJECT

INVESTIGATION OF FACTORS INFLUENCING
THE QUALITY OF BLACK SESAME KEFIR
PRODUCTS
NGUYỄN THỊ NHI BÌNH

20116135

NGUYỄN THỊ KHÁNH LINH

20116141

Major: FOOD TECHNOLOGY
Supervisor: Master ĐẶNG THỊ NGỌC DUNG
Ho Chi Minh City, January 2024

i

ACKNOWLEDGEMENT
First of all, we would like to express our sincere and deepest thanks to the teachers
at Ho Chi Minh City University of Technology and Education for their dedicated teaching,
imparting knowledge and orientation to us during our study and research process at the
university.
In particular, we would like to express my deep gratitude to Ms. Dang Thi Ngoc
Dung who has always accompanied, supported and inspired us during the process of
implementing our graduation thesis. She not only helped us complete the content of the
report, but also wholeheartedly instructed and guided on how to approach problems, practice
scientific research skills and solve difficulties that we encountered.
We would also like to thank the teachers in the thesis grading committee who took
the precious time to read, evaluate and comment on our report, helping us realize the points
that need to be overcome and improve ourself in the future.
In addition, we would like to thank all teachers in the Faculty of Chemical and Food
Technology for facilitating, organizing useful lessons and sharing practical experiences,
helping us have a solid knowledge foundation to successfully complete this task.
Finally, we would like to thank my family, friends and loved ones for always
encouraging, supporting and empowering me to overcome challenges during our study and
implementation of the course.
Due to our limited expertise and practical experience, this report may still contain
some shortcomings. We sincerely welcome any feedback and guidance from esteemed
professors, which will help us improve and refine this report further.
Once again, we would like to sincerely thank all the teachers and those who have
helped us in this journey of learning and research.
Sincerely thanks,
Nguyễn Thị Nhi Bình and Nguyễn Thị Khánh Linh

ii

DISCLAIMER
This research project “Investigation of factors influencing the quality of black sesame
kefir products” was conducted under the guidance, financial support, and supervision of the
main lecturer, Master Dang Thi Ngoc Dung.
We hereby certify that the entire content pre
...

...
±0.00
577a

6.50333±0.00
577c

6.50667±0.00
577bc

a

6.52667±0.00
577a

6.52±0.01

ab

2

6.53±0.01

3

6.4533±0.020
8a

6.45667±0.00
577a

6.45333±0.01
528a

6.44667±0.00
577a

6.45±0.01000a

4

6.42±0.0173

ab

6.42667±0.00
577a

6.41667±0.01
528ab

6.41333±0.01
528ab

6.4±0.01b

5

6.37333±0.01
528ab

6.39667±0.00
577a

6.33333±0.01
528c

6.3533±0.025
2bc

6.3333±0.025
2c

6

6.21±0.02a

6.19333±0.00
577ab

6.1567±0.020
8bc

6.1533±0.032
1c

6.12667±0.01
528c

7

6.03±0.01

a

ab

6.00333±0.01
155b

5.9733±0.020
8c

8

5.9067±0.025
2a

5.87333±0.01
155b

5.86333±0.01
528bc

5.83667±0.01
528cd

5.81667±0.01
528d

9

5.75667±0.00
577a

5.73667±0.01
528a

5.69±0.01

5.6467±0.035
1c

5.64±0.0173c

10

5.58333±0.00
577a

5.56333±0.01
528a

5.48667±0.01
528b

5.4733±0.020
8b

5.44333±0.01
155c

11

5.37333±0.01
155a

5.34333±0.00
577b

5.28333±0.00
577c

5.2367±0.023
1d

5.22±0.0173d

5.05333±0.01
528d

5.02667±0.01
528e

4.9±0.03c

4.87667±0.01
528c

4.7533±0.045
1cd

4.7167±0.030
6d

a

6.02±0.01

5.14±0.02

ab

b

12

5.24±0.01

13

5.00667±0.01
528a

4.9467±0.025
2b

14

4.8633±0.025
2a

4.8167±0.030
6ab

6.02±0.0173

5.1±0.01

b

c

4.91±0.02bc
4.78±0.01

82

bc

15

4.7867±0.020
8a

4.7133±0.035
1b

4.66333±0.01
155c

16

4.6833±0.032
1a

4.62667±0.01
155b

4.5267±0.022
52c

4.6367±0.020
8c
4.51±0.02

c

4.6433±0.030
6c
4.4867±0.020
8c

Appendix 2. ANOVA analysis results on pH changes when change in starter culture
Time
C1
C3
C5
C7
0

6.55±0.00a

6.55±0.00a

6.55±0.00a

6.55±0.00a

1

6.54667±0.00577a

6.52±0.00b

6.51333±0.01528b

6.488±0.01311c

2

6.53333±0.00577a

6.52333±0.00577a

6.46667±0.01155b

6.43667±0.01528c

3

6.52333±0.00577a

6.44333±0.01155b

6.38±0.02c

6.3467±0.0208d

4

6.50333±0.00577a

6.41±0.01b

6.31333±0.00577c

6.2767±0.0208d

5

6.4567±0.0208a

6.33667±0.01155b

6.2567±0.0306c

6.1467±0.0208d

6

6.3067±0.0252a

6.1333±0.0416b

6.01333±0.01528c

5.97±0.02c

7

6.1167±0.0208a

5.9967±0.0351b

5.87±0.02c

5.81±0.02d

8

5.9733±0.0551a

5.8333±0.0306b

5.7±0.0173c

5.6333±0.0379c

9

5.7867±0.0208a

5.64±0.0458b

5.46±0.02c

5.4133±0.0351c

10

5.59333±0.01528a

5.44±0.0458b

5.2567±0.0252c

5.17±0.0436d

11

5.3367±0.0252a

5.25±0.03b

5.06333±0.005c

5.0067±0.0252d

12

5.12±0.0265a

5.0733±0.0252a

4.92333±0.01528b

4.8667±0.0379c

13

4.8867±0.0351a

4.86667±0.01155a

4.7133±0.0252b

4.67±0.02b

14

4.7367±0.0289a

4.7133±0.0252a

4.6167±0.0252b

15

4.6733±0.0351a

4.65667±0.0351a

83

84

85

86