The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.

BackgroundRipening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of cheddar cheese. In accelerated ripening, cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using cheddar cheese as an oxidation substrate.MethodsThe ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T2), 200 mg/kg vitamin E (T3), 800 μg/kg selenium (T4), 1200 μg/kg selenium (T5), vitamin E 100 mg/kg + 800 μg/kg selenium (T6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period.ResultsAddition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of ripening, total antioxidant capacity of T1, T2, T3, T4, T5, T6, T7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of ripening, reducing power of T1, T2, T3, T4, T5, T6, T7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T6 and T7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T1 and standard cheese after 6 weeks of ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T1, T2, T3, T4, T5, T6, T7 and standard cheese after 6 weeks of accelerated ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO2/kg). After 6 weeks of ripening, anisidine value of T6 and T7 were 6.55 and 6.14. Conjugated dienes of T1, T2, T3, T4, T5, T6...

The objective of this study was to evaluate the effect of apple peel polyphenol extract (APPE) on the microbiological and physicochemical properties of yoghurt ice cream stored at À20°C for 90 days. Five level of APPE were added in yoghurt ice cream as: CTL (control without APPE); AE1 (1% APPE); AE2 (2% APPE); AE3 (3% APPE); AE4 (4% APPE); and AE5 (5% APPE). Samples with APPE had viable counts of Lactobacillus acidophilus and Bifidobacterium lactis of ≥8 log cfu g À1 and >7 log cfu g À1 , respectively, during 90 days storage except the control sample. The highest viability of probiotics was obtained in the sample fortified with 5% APPE. The presence of APPE increased the acidity, decreased the melting rate and enhanced the overrun. Compared with the control sample, the hardness of the experimental samples increased with the fortification of APPE. The addition of APPE significantly increased sensory attributes.Survival of probiotics in yoghurt ice cream I. Ahmad et al.

Supplementation of tannin extract with proper dosage can increase the protein precipitation, decreasing the ruminal protein losses, ensuring the availability of nutrient and their utilization in the body. Nine early lactating Nili Ravi buffaloes were selected and divided into 3 groups. Buffaloes were randomly assigned to 1of 3 treatments in a 3× 3 Latin square design. Treatments were 0, 15, and 30 g/d per animal supplemental levels of tannin extract. The period length of each treatment was 21 days. All the buffaloes were fed similar basal diet and tannin extract was mixed in concentrate. Dry matter intake and milk protein content increased linearly with increasing tannin supplementation. Nitrogen intake, apparent digestibility of nitrogen, and milk nitrogen efficiency were similar among treatments. Blood urea nitrogen and milk urea nitrogen decreased with tannin supplementation indicating reduced protein degradation. Manure scoring increased but feed efficiency decreased linearly with increasing level of tannin supplemental level. Overall, it is observed that tannin supplementation decreases blood and milk urea nitrogen and increases milk protein content and tends to increase dry matter intake.