Abstract
AbstractFermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5, were evaluated for their physicochemical, antioxidative, and sensory properties along with probiotic viability during storage. pH and viscosity gradually decreased over the storage period whereas their values increased with the increased amount of carob molasses. Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5 kept higher viable numbers. Lactobacillus helveticus CH5 strain recorded higher viability. Increasing the added amount of carob molasses increased the total phenolic content, which in turn is reflected in the increase in antioxidant activity. Adding carob molasses participated in the partial masking of the goaty flavor and had no significant effect on the product’s acceptability, which was strongly influenced by the progress of cold storage. Therefore, fermented goat milk described by its enhanced physicochemical and antioxidative properties could be obtained by adding carob molasses and probiotics.
Funder
Agricultural Research Center
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference35 articles.
1. Abirami A, Nagarani G, Siddhuraju P. In vitro antioxidant, anti-diabetic, cholinesterase and tyrosinase inhibitory potential of fresh juice from Citrus hystrix and C. maxima fruits. Food Science and Human Wellness. 3: 16-25 (2014)
2. Abou-Soliman NH, El-Sayed MI, Awad S. Antioxidant properties of fermented camel milk prepared using different microbial cultures. Food and Nutrition Sciences. 10: 861-877 (2022)
3. Almosawi BN, Al-Hamdani HM, Dubaish AN. Study of qualification and sensation properties by using date extraction and date syrup in yoghurt processing. Advances in Life Science and Technology. 32: 49-58 (2015)
4. AOAC. Official Method of Analysis of AOAC Intl. 16th ed. Association of Official Analytical Chemists, Arlington, VA, USA (2005)
5. Arab R, Hano C, Oomah D, Yous F, Ayouaz S, Madani K, Boulekbache-Makhlouf L. Impact of carob (Ceratonia siliqua L.) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage. The North African Journal of Food and Nutrition Research. 6: 154-164 (2022)
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献