Abstract
Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity), total volatile free fatty acids, microbiological and microstructure characteristics in yoghurt samples produced from two different ratios of buffalos and corn milk (70:30 coded A and 60:40 coded B) respectively. Results indicated that the increasing ratio of corn milk led to increase the content of phenolic components and DPPH scavenging activity. Total viable content decreased in samples (70:30 and 60:40). Streptococci and lactobacilli count decreased by the increase of corn milk in produced samples. Results also show that the trend of yeasts content was the opposite ones. Election microscopy examination revealed that adding corn milk to yoghurt had more smoothly and systematically distributed casein with a bit coarse structure less porosity in the network of casein. From these results could be concluded that adding 40% corn milk during processing of yoghurt is increasing the antioxidant activity and improves the microstructure as well.
Highlights
IntroductionThe nutritive value of yoghurt is based on the use of milk as the principal ingredient and subsequent changes that occur as a result of lactic acid fermentation
Yoghurt is one of the popular acceptable fermented dairy products
The present study was conducted to study antioxidants components such as, total volatile free fatty acids, microbiological and microstructure characteristics in yoghurt samples produced from two different ratios of buffalos and corn milk (70:30 coded A and 60:40 coded B) respectively
Summary
The nutritive value of yoghurt is based on the use of milk as the principal ingredient and subsequent changes that occur as a result of lactic acid fermentation. The sweet taste of corn milk along with its aroma and balanced nutritional content is compared to other types of vegetable [2]. [12] reported that using of modified starch in produced camel milk yoghurt increases water holding capacity and decreases synersis significantly. There is no enough data reported dealing with the determination of the nutritional value such as antioxidant components, microbiological characteristics and microstructure of yoghurt produced from buffalos and corn milk. The objective of study was to evaluate the nutritive value, bioactive component, microstructure and microbiological quality of yoghurt produced from buffalo’s milk and corn milk yoghurt
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