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.
Highlights
IntroductionIt provides an antioxidant source (Alyaqoubi et al, 2014), prevents malabsorption syndrome and intestinal inflammation (Zenebe et al, 2014), improves glucose homeostasis (Liu et al, 2021), and contains more digestible protein than that in cow milk (Yangilar, 2013)
We found that Moringa oleifera leaf powder is the potential additive substance for goat milk kefir
Moringa oleifera leaf powder decreased the total LAB while the storage period decreased total BAL, TPC dan yeast
Summary
It provides an antioxidant source (Alyaqoubi et al, 2014), prevents malabsorption syndrome and intestinal inflammation (Zenebe et al, 2014), improves glucose homeostasis (Liu et al, 2021), and contains more digestible protein than that in cow milk (Yangilar, 2013). Goat milk has been made into many products, including kefir, which gains popularity as a functional food. Goat milk contains antioxidant and antidiabetes (Muntafiah et al, 2018; Nurliyani et al, 2015; Yilmaz-Ersan et al, 2018), anti carcinogenic (Hatmal et al, 2018), and anti inflammatory properties (Seo et al, 2018)
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