Shori, Amal Bakr and Albalawi, Anhar and Al Zahrani, Ashwag Jaman and Al-sulbi, Ohoud Shami and Baba, Ahmad Salihin (2022) Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage. International Dairy Journal, 126. ISSN 0958-6946, DOI https://doi.org/10.1016/j.idairyj.2021.105267.
Full text not available from this repository.Abstract
The effects of Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in cocultures with Streptococcus thermophilus (St) and Lactobacillus delbrueckii subsp. lactis (Ll) were examined on post-acidification, the viability of lactic acid bacteria, and antioxidant activity in yoghurt (Y) during 0, 7, 14, and 21 days of storage at 4 degrees C. Sensory evaluation of yoghurt was run on the first day of storage. Lr enhanced the viability of St in yoghurt. Lr, Lc, or Lp enhanced the viability of Lactobacillus spp. in yoghurt. Lc-Y and Lp-Y (0 day) exhibited higher (p < 0.05) radical scavenging activity than control yoghurt. FIC activity increased (p < 0.05) in both LreY and Lc-Y at 14 days storage. Lc-Y and Lp-Y showed the highest FRAP values at 14 days storage. All three treatments showed low (p < 0.05) aroma scores. In conclusion, Lr, Lc, or Lp positively enhanced antioxidant activities in yoghurt. (c) 2021 Elsevier Ltd. All rights reserved.
| Item Type: | Article |
|---|---|
| Funders: | Science Research and Innovation Unit of Science Faculty at King Abdulaziz University (KAU) [scigriu39/01] |
| Uncontrolled Keywords: | Lactic-acid bacteriai-Converting-enzyme; Allium-sativum; Viability; Inhibition |
| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TX Home economics |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 02 Aug 2022 00:06 |
| Last Modified: | 02 Aug 2022 00:06 |
| URI: | http://eprints.um.edu.my/id/eprint/33690 |
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