Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Detalhes bibliográficos
Autor(a) principal: WULANSARI,Putri Dian
Data de Publicação: 2022
Outros Autores: Nurliyani, ENDAH,Srie Rezeki Nur, NOFRIYALDI,Ali, HARMAYANI,Eni
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100791
Resumo: Abstract Fortification of compounds that contain functional components can improve product quality without affecting the product characteristics in the storage. This study evaluated the effect of supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, and 14 days) on the quality of goat milk kefir. The observed parameters were microbiological characteristics (total lactic acid bacteria (LAB), total plate count or TPC, total yeast) chemical characteristics (total solids, acidity, pH, alcohol level, free fatty acid (FFA)), fatty acid profiles, and antioxidant properties (total phenol and DPPH). The result showed that Moringa leaf powder supplemented into kefir increased acidity, total phenol, and DPPH and decreased the alcohol level. Storage time decreased TPC, total yeast, and total solids but increased alcohol, total phenol, and DPPH. We also identified 31 fatty acids. Supplementing 2% Moringa leaf powder combined with 14-day storage can produce ± twice as much total phenol and DPPH as those in the control group and does not negatively affect the quality of the kefir product.
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spelling Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storageantioxidantLABfunctional foodTPCyeastAbstract Fortification of compounds that contain functional components can improve product quality without affecting the product characteristics in the storage. This study evaluated the effect of supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, and 14 days) on the quality of goat milk kefir. The observed parameters were microbiological characteristics (total lactic acid bacteria (LAB), total plate count or TPC, total yeast) chemical characteristics (total solids, acidity, pH, alcohol level, free fatty acid (FFA)), fatty acid profiles, and antioxidant properties (total phenol and DPPH). The result showed that Moringa leaf powder supplemented into kefir increased acidity, total phenol, and DPPH and decreased the alcohol level. Storage time decreased TPC, total yeast, and total solids but increased alcohol, total phenol, and DPPH. We also identified 31 fatty acids. Supplementing 2% Moringa leaf powder combined with 14-day storage can produce ± twice as much total phenol and DPPH as those in the control group and does not negatively affect the quality of the kefir product.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100791Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.71621info:eu-repo/semantics/openAccessWULANSARI,Putri DianNurliyani,ENDAH,Srie Rezeki NurNOFRIYALDI,AliHARMAYANI,Enieng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100791Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
title Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
spellingShingle Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
WULANSARI,Putri Dian
antioxidant
LAB
functional food
TPC
yeast
title_short Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
title_full Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
title_fullStr Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
title_full_unstemmed Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
title_sort Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage
author WULANSARI,Putri Dian
author_facet WULANSARI,Putri Dian
Nurliyani,
ENDAH,Srie Rezeki Nur
NOFRIYALDI,Ali
HARMAYANI,Eni
author_role author
author2 Nurliyani,
ENDAH,Srie Rezeki Nur
NOFRIYALDI,Ali
HARMAYANI,Eni
author2_role author
author
author
author
dc.contributor.author.fl_str_mv WULANSARI,Putri Dian
Nurliyani,
ENDAH,Srie Rezeki Nur
NOFRIYALDI,Ali
HARMAYANI,Eni
dc.subject.por.fl_str_mv antioxidant
LAB
functional food
TPC
yeast
topic antioxidant
LAB
functional food
TPC
yeast
description Abstract Fortification of compounds that contain functional components can improve product quality without affecting the product characteristics in the storage. This study evaluated the effect of supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, and 14 days) on the quality of goat milk kefir. The observed parameters were microbiological characteristics (total lactic acid bacteria (LAB), total plate count or TPC, total yeast) chemical characteristics (total solids, acidity, pH, alcohol level, free fatty acid (FFA)), fatty acid profiles, and antioxidant properties (total phenol and DPPH). The result showed that Moringa leaf powder supplemented into kefir increased acidity, total phenol, and DPPH and decreased the alcohol level. Storage time decreased TPC, total yeast, and total solids but increased alcohol, total phenol, and DPPH. We also identified 31 fatty acids. Supplementing 2% Moringa leaf powder combined with 14-day storage can produce ± twice as much total phenol and DPPH as those in the control group and does not negatively affect the quality of the kefir product.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100791
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100791
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.71621
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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