Title: Production of fermented yogurt by using of Lactococcus lactis ssp. cremoris and fortified with jujube (Ziziphus jujuba) syrup

Authors: Sanjay Singh, Basant Baist, Raghvendar Singh, Lokesh Tak and Renu Kumari

Source: Ruminant Science (2017)-6(2):323-326.

Cite this reference as: 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.

Abstract

The dried fruit of the jujube (Ber) Ziziphus jujuba tree is a fruit similar to dates and figs. It is a small deciduous tree or shrub grown in arid and semi-arid regions of India. Jujube is rich in biological components and various secondary metabolites, which are related to both nutritional values and biological activities. In view of this, an effort was made to utilize jujube in form of jujube syrup @ 5% W/W and sugar @ 5% W/W basis incorporated in the buffalo milk fermented with Lactococcus lactis ssp. cremoris and then fermented buffalo milk products was produced at the time period of fermentation, where it show highest antioxidant activity (both ABTS and DPPH basis) (8 hours of fermentation of buffalo milk) to develop fiber rich product i.e. yogurt. A yogurt was evaluated for sensory quality by the group of 10 panelists using 8 point hedonic scale. Thus the proximate analysis and sensory evaluation data shows that the yogurt made up of fermented buffalo milk had acceptable flavor, texture, colour and overall acceptability.

References

Ahmad S, Anjum FM, Huma N, Sameen A and Zahoor     T (2013). Composition and physico-chemical characteristics of buffalo milk    with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. Journal of Animal and Plant Sciences 23:6.

Association of Official Agricultural Chemists (2000). Official methods of analysis, 17th Edn, Association of Official Analytical Chemists, Washington, DC.

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.

Brennan CS and Carmen MT (2008). Carbohydrate-based fat replacers in the modulation of the rheological, textural and sensory quality of yoghurt: comparative study o the utilization of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology 43: 824-833

Christensen JE, Dudley EG, Pederson JA and Steele JL (1999). Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek 76(1-4):217-246.

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.

Hashim IB, Khalil AH and Afif HS (2009). Quality Characteristics and consumer acceptance of yoghurt fortified with date fiber. Journal of Dairy Science and Technology   92(11):5403-5407.

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

Nema P, Singh RV, Tayde RS, Goyal G, Sharma V and Gupta B (2015). Study on antibiogram pattern of Escherichia coli from raw and pasteurized milk. Veterinary Practitioner 16(1):11-13.

Okada Y and Okada M (1998). Scavenging effect of water soluble proteins in broad beans on free radicals and active oxygen species. Journal of Agriculture and Food Chemistry 46:401-406.

Peng YM, Serra D, Home S and Lucey JA (2009). Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt. Journal of  Food Science 74: 666-673.

Ramesh V, Kumar R, Singh RRB, Kaushik JK and Mann B (2012). Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk.  Journal of Dairy Science and Technology  92(2):179-188.

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

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

Sulieman AMEH, Ilayan AA and Faki AEAE (2006). Chemical and microbiological quality of Garris, Sudanese fermented camel’s milk product. International Journal of Food Science and Technology  41(3):321-328.

Vahedi F, Najafi MF and Bozari K (2008). Evaluation of inhibitory effect and apoptosis induction of Zyzyphus Jujube on tumor cell lines, an in vitro preliminary study. Cytotechnology 56(2):105-111.

Yamamoto Y (2009). Identification of antioxidant (s) from lactic acid bacteria and screening of high antioxidative strain (s). NISR Research Grant 57-58.