Zainoldin, K.H. and Baba, A.S. (2009) The effect of hylocereus polyrhizus and hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt. World Academy of Science, Engineering and Technology, 60. pp. 361-366. ISSN 2010376X,
Full text not available from this repository.Abstract
Yogurt is a coagulated milk product obtained from the lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The additions of fruits into milk may enhance the taste and the therapeutical values of milk products. However fruits also may change the fermentation behaviour. In this present study, the changes in physicochemical, the peptide concentration, total phenolics content and the antioxidant potential of yogurt upon the addition of Hylocereus polyrhizus and Hylocereus undatus (white and red dragon fruit) were investigated. Fruits enriched yogurt (10%, 20%, 30% w/w) were prepared and the pH, TTA, syneresis measurement, peptide concentration, total phenolics content and DPPH antioxidant inhibition percentage were determined. Milk fermentation rate was enhanced in red dragon fruit yogurt for all doses (-0.3606--0.4126 pH/h) while only white dragon fruit yogurt with 20% and 30% (w/w) composition showed increment in fermentation rate (-0.3471--0.3609 pH/h) compared to plain yogurt (-0.3369pH/h). All dragon fruit enriched yogurts generally showed lower pH readings (pH 3.95-4.03) compared to plain yogurt (pH 4.05). Both fruit yogurts showed a higher lactic acid percentage (1.14-1.23%) compared to plain yogurt (1.08%). Significantly higher syneresis percentage (57.19-70.32%) compared to plain yogurt (52.93%) were seen in all fruit enriched yogurts. The antioxidant activity of plain yogurt (19.16%) was enhanced by the presence of white and red dragon fruit (24.97-45.74%). All fruit enriched yogurt showed an increment in total phenolic content (36.44-64.43mg/ml) compared to plain yogurt (20.25mg/ml). However, the addition of white and red dragon fruit did not enhance the proteolysis of milk during fermentation. Therefore, it could be concluded that the addition of white and red dragon fruit into yogurt enhanced the milk fermentation rate, lactic acid content, syneresis percentage, antioxidant activity, and total phenolics content in yogurt.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Additional Information: | Institute of Biological Sciences, Faculty of Science Building, University of Malaya, 50603 Kuala Lumpur, MALAYSIA |
| Uncontrolled Keywords: | Antioxidant activity, Hylocereus polyrhizus, Hylocereus undatus, Yogurt, Antioxidant activities, Antioxidant potential, Fermentation rate, Lactic acid fermentation, Lactobacillus bulgaricus, Milk products, Streptococcus thermophilus, Total phenolic content, Total phenolics, Body fluids, Fermentation, Fruits, Lactic acid, Organic acids, Peptides, Phenols, Plants (botany), Dairy products |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Miss Malisa Diana |
| Date Deposited: | 04 Jul 2013 04:05 |
| Last Modified: | 11 Dec 2013 02:24 |
| URI: | http://eprints.um.edu.my/id/eprint/6647 |
Actions (login required)
 |
View Item |
