Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria
After testing and verification of resistance to gastrointestinal conditions confirming the strain selected to prepare probiotic fermented goat milk, 0.5 g of Lactobacillus plantarum (PTCC 1058( and Lactobacillus casei (PTCC 1608( were inoculated into 200 mL of goat milk sample. Then, 2, 4, and 6% of...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2023-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_172227_dcd1d2fe5eed07a476d2ece1425d4ce0.pdf |
| _version_ | 1797663511531225088 |
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| author | Mahshad Torabi Farzaneh Abdolmaleki |
| author_facet | Mahshad Torabi Farzaneh Abdolmaleki |
| author_sort | Mahshad Torabi |
| collection | DOAJ |
| description | After testing and verification of resistance to gastrointestinal conditions confirming the strain selected to prepare probiotic fermented goat milk, 0.5 g of Lactobacillus plantarum (PTCC 1058( and Lactobacillus casei (PTCC 1608( were inoculated into 200 mL of goat milk sample. Then, 2, 4, and 6% of barley malt extract were added to the treatments to evaluate the effects of malt extract on the survival and activity of probiotic bacteria. Sample tests (including physicochemical, colorimetric indices, viscosity, antioxidant activity, and general acceptance) were evaluated on production days 7, 14, 21, and 28. The results showed that increasing the concentration of malt extract increased the content of soluble proteins, antioxidant activity, acidity, and decreased pH in all treatments increased (P<0.05). Also, adding malt extract and increasing its concentration increased the viscosity and brix on the day of production, but during 28 days, these parameters decreased (P<0.05). The color indices showed L* sample decreased and a* and b* increased with increasing the concentration of malt extract during storage (P<0.05). Evaluation of general acceptance of samples showed by increasing the malt extract concentration, treatment desirability declined. As well as, evaluation growth probiotic bacteria showed during the 7th day, due to the presence of sufficient nutrients, they significantly increased. Then the population of probiotic bacteria decreased (P<0.05). Generally, according to the results and sensory evaluation, probiotic goat milk containing 4% malt extract is the best sample, and recommend that consumed during the 7th day as the best time. |
| first_indexed | 2024-03-11T19:15:42Z |
| format | Article |
| id | doaj.art-fd94bb3ef8c4456b82994b151bb90129 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-03-11T19:15:42Z |
| publishDate | 2023-06-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-fd94bb3ef8c4456b82994b151bb901292023-10-09T08:56:43ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572023-06-01121779310.22101/JRIFST.2022.340359.1353172227Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid BacteriaMahshad Torabi0Farzaneh Abdolmaleki1Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, IranDepartment of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, IranAfter testing and verification of resistance to gastrointestinal conditions confirming the strain selected to prepare probiotic fermented goat milk, 0.5 g of Lactobacillus plantarum (PTCC 1058( and Lactobacillus casei (PTCC 1608( were inoculated into 200 mL of goat milk sample. Then, 2, 4, and 6% of barley malt extract were added to the treatments to evaluate the effects of malt extract on the survival and activity of probiotic bacteria. Sample tests (including physicochemical, colorimetric indices, viscosity, antioxidant activity, and general acceptance) were evaluated on production days 7, 14, 21, and 28. The results showed that increasing the concentration of malt extract increased the content of soluble proteins, antioxidant activity, acidity, and decreased pH in all treatments increased (P<0.05). Also, adding malt extract and increasing its concentration increased the viscosity and brix on the day of production, but during 28 days, these parameters decreased (P<0.05). The color indices showed L* sample decreased and a* and b* increased with increasing the concentration of malt extract during storage (P<0.05). Evaluation of general acceptance of samples showed by increasing the malt extract concentration, treatment desirability declined. As well as, evaluation growth probiotic bacteria showed during the 7th day, due to the presence of sufficient nutrients, they significantly increased. Then the population of probiotic bacteria decreased (P<0.05). Generally, according to the results and sensory evaluation, probiotic goat milk containing 4% malt extract is the best sample, and recommend that consumed during the 7th day as the best time.https://journals.rifst.ac.ir/article_172227_dcd1d2fe5eed07a476d2ece1425d4ce0.pdfantioxidant activitybarley malt extractgoat milklactobacillus caseilactobacillus plantarum |
| spellingShingle | Mahshad Torabi Farzaneh Abdolmaleki Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī antioxidant activity barley malt extract goat milk lactobacillus casei lactobacillus plantarum |
| title | Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria |
| title_full | Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria |
| title_fullStr | Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria |
| title_full_unstemmed | Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria |
| title_short | Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria |
| title_sort | investigation of physicochemical and antioxidant properties of goat milk enriched with barley malt extract fermented with some lactic acid bacteria |
| topic | antioxidant activity barley malt extract goat milk lactobacillus casei lactobacillus plantarum |
| url | https://journals.rifst.ac.ir/article_172227_dcd1d2fe5eed07a476d2ece1425d4ce0.pdf |
| work_keys_str_mv | AT mahshadtorabi investigationofphysicochemicalandantioxidantpropertiesofgoatmilkenrichedwithbarleymaltextractfermentedwithsomelacticacidbacteria AT farzanehabdolmaleki investigationofphysicochemicalandantioxidantpropertiesofgoatmilkenrichedwithbarleymaltextractfermentedwithsomelacticacidbacteria |