Studies on the storage and accessibility of antioxidant peptide rich buffalo milk yoghurt

Studies on the storage and accessibility of antioxidant peptide rich buffalo milk yoghurt

Title: Studies on the storage and accessibility of antioxidant peptide rich buffalo milk yoghurt

Authors: Lokesh Tak, Basant Bais, Raghvendar Singh, Sanjay Singh and Renu Saini

Source: Ruminant Science (2018)-7(1):141-144.

Cite this reference as: Tak Lokesh, Bais Basant, Singh Raghvendar, Singh Sanjay and Saini Renu (2018). Studies on the storage and accessibility of antioxidant peptide rich buffalo milk yoghurt. Ruminant Science 7(1):141-144.

Abstract

The present study was carried out to assess physico-chemical properties, antioxidant potential and microbiological attributes of buffalo milk yoghurt fermented with Lactobacillus helveticus over a storage period of 7 days under refrigeration at 4 ºC.  The product was analyzed on 1, 3, 5 and 7th day and analyzed for change in pH, TA, antioxidant activity (ABTS and DPPH activity), lipid peroxidation (TBA value) and  microbiological study (Plate count, Coliform count, Yeast-Mold count and MRS count for Lactobacillus). Lactobacillus helveticus was the main fermentative organisms in the buffalo milk yogurt. The load of lactic acid bacteria evaluated on the 7th day of storage, which showed the probiotic nature of yoghurt. The study revealed that buffalo milk yoghurt fermented with Lactobacillus helveticus, showed its highest functional properties in fresh conditions, and diminished with progression of storage in terms of its antioxidant potential.

 References

APHA (1998) APHA AWWA, WEF. Standard Methods for the Examination of Water and Wastewater.  20th Edn, 4500-NO3-D nitrate Electrode Method. Washington: Prepared and published jointly by American Public Health Association, American Water Work Association and Water Environmental Research.

Brand-Williams W, Cuvelier ME and Berset CLWT (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28(1):25-30.

Eissa EA, Ahmed IM, Yagoub AEA and Babiker EE (2010). Physicochemical, microbiological and sensory characteristics of yoghurt produced from goat milk. Livestock Research for Rural Development 22(8):281-286.

Farida M, Al-Awadi and Srikumar TS (2000). Trace-element status in milk and plasma of Kuwaiti and Non-Kuwaiti lactating mothers. Nutrition 16:11-12.

Guler Z (2007). Levels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yoðurt). Small Ruminant Research 71(1):130-137.

Karleskind D, Laye I and Morr FV (1993). Chemical, biological and sensory properties of plain non-fat yoghurt. Journal of Food Science 58:991-995.

Kramer CY (1957). Extension of multiple range tests to group correlation adjusted means. Biometrics 13:13.

Mainfreni M, Marino M, Pittia P and Rondinini G (2002). Textural and sensorial characterization of Montasio cheese produced using proteolytic starters. Milchwissenchaft 57:23-26.

Masud T, Sultana K and Shah MA (1991). Incidence of lactic acid bacteria isolated from indigenous dahi. Australian Journal of Animal Science (4):329-331.

Saide JAO and Gilliland SE (2005). Antioxidative activity of lactobacilli measured by oxygen radical absorbance capacity. Journal of Dairy Science 88(4):1352-1357.

Salami M, Yousefi R, Ehsani MR, Razavi SH, Chobert JM, Haertlé T and Moosavi-Movahedi AA (2009). Enzymatic digestion and antioxidant activity of the native and molten globule states of camel lactalbumin: Possible significance for use in infant formula. International Dairy Journal 19(9):518-523.

Singh Sanjay, Baist Basant, Singh Raghvendar, Tak Lokesh and Kumari Renu (2017). Production of fermented yogurt by using of Lactococcus lactis ssp. cremoris and fortified with jujube (Ziziphus jujuba) syrup. Ruminant Science 6(2):323-326.

Snedecor GW  and Cochran WG (1994). Statistical Methods. 8thEdn, Iowa State University Press, Ames, Iowa, USA.

FSSAI (2015). Determination of Titratable Acidity in Yoghurt. Manual of Methods of Analysis of Foods- Milk and Milk Products. Food Safety and Standards Authority of India. Ministry of Health and Family Welfare, Government of India, New Delhi.

Tamime AY and Robinson RK (1999). Yoghurt Science and Technology. Cambridge, UK: Woodhead Publishing Ltd. p 640.

Valli C and Traill WB (2005). Culture and food: A model of yoghurt consumption in the EU. Food Quality and Preference 16:291-304.

Vargas M, Chafer M, Albors A, Chiralt A and González-Martínez C (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows and goats milk. International Dairy Journal 18(12):1146-1152.

Witte VC, Krause GF and Bailey ME (1970). A new extraction method for determining 2 thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35(5):582-585.