The aim of this study was to see how adding buffalo, bovine, mixed colostrum, and lactoferrin as natural ingredients affected on the nutritional value and quality of stirred yoghurt. Lactoferrin's influence on harmful microorganisms was investigated. And studying amino acids for buffalo, bovine, colostrum, and lactoferrin. In treatments, buffalo, bovine, and mix colostrum (buffalos and cows1:1) were added at 15% ratios generate a functional stirred yoghurt. On the other hand lactoferrin, was added at a ratio of 5 mg/mL. Samples of stirred yoghurt were chemically, physically microbiologically and organoleptically analyzed. The addition of buffalo and bovine colostrum to stirred yoghurt improves significantly the total solids, protein, and ash content of the yoghurt compared to the control. Stirred yoghurt with buffalo, bovine, mix colostrum and lactoferrin characterized with slightly lower treatable acidity when fresh and during the storage period. Higher viscosity was detected in stirred yoghurt fortified with 15% buffalo, bovine and mix colostrum, compared with the control. Control stirred yoghurt had a significant increasing of lactic acid bacteria counts compared with buffalo, bovine, mix colostrum, and lactoferrin. Molds and yeasts could not be detected in either fresh treatments or during the storage period. There are significant differences between treatments for organoleptic evaluation. The stirred yoghurt fortified with lactoferrin and buffalo colostrum gained higher scores of body and texture and appearance, compared with control. Lactoferrin has been shown to have antibacterial action against a wide range of Gram-positive and Gram-negative bacteria. Gramnegative Ps. aeruginosa and E. coli isolates were the most resistant. lactoferrin have strong inhibitory effect against B. cereus and Staph. aureus. Essential and non-essential amino acids of buffalo, bovine colostrum, and lactoferrin were identified and compared to FAO / WHO (2007) indicated requirements. Valine had the highest value for essential amino acids in buffalo colostrum (107.72 mg/g protein) bovine colostrum (102.30 mg/g protein) and lactoferrin (102.36 mg/protein). Glutamic acid had the highest values in buffalo colostrum (122.49 mg/g protein) and bovine colostrum (99.92 mg/g protein) while alanine had the highest value in lactoferrin (105.67 mg/g protein) in non-essential amino acids.
Spirulina platensis powder (SPP) and milk protein concentrate (MPC) were used to produce enriched functional yoghurt, at four treatments, control T1 skim milk powder (2% SMP), T2 (1.5% MPC+0.5% SPP), T3 (1%MPC+1%SPP), T4 (0.5% MPC+1.5% SPP). The (Spirulina platensis powder) (SPP) was analyzed to determine the chemical, phytochemical properties and antioxidant capacity. Spirulina powder had content of protein (62.40%), fat (7.12%), total phenols (840.6 mg GAE/100g), carotenoids (482.5 mg RE/100g.), flavonoids (680.6 mg/100g) and chlorophyll pigment (1244 mg/100g). Spirulina powder had pH value (6.29). Yoghurt samples were analyzed to evaluate physicochemical properties (moisture, TS, protein, fat, ash, carbohydrates, calories, pH and acidity) Protein for control sample was 3.92%, while the value was 4.62% for T2. Phytochemical, total antioxidant, color, physical properties were determined. The highest antioxidant values were T4 (0.5% MPC+1.5% SPP) 57.25% for DPPH and 51.14 for ABTS. Microbial analysis resulted that the highest value of LAB was 10.12 log10 for T4 (0.5% MPC+1.5%SPP) with significant difference between all treatments. Sensory evaluation revealed that yoghurt t enriched with 1.0 % MPC and 1% SPP were more acceptable than other formulations.
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