Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Abstract

Fortification of compounds that contain functional components can improve product quality without affecting the product characteristics in the storage. This study evaluated the effect of supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, and 14 days) on the quality of goat milk kefir. The observed parameters were microbiological characteristics (total lactic acid bacteria (LAB), total plate count or TPC, total yeast) chemical characteristics (total solids, acidity, pH, alcohol level, free fatty acid (FFA)), fatty acid profiles, and antioxidant properties (total phenol and DPPH). The result showed that Moringa leaf powder supplemented into kefir increased acidity, total phenol, and DPPH and decreased the alcohol level. Storage time decreased TPC, total yeast, and total solids but increased alcohol, total phenol, and DPPH. We also identified 31 fatty acids. Supplementing 2% Moringa leaf powder combined with 14-day storage can produce ± twice as much total phenol and DPPH as those in the control group and does not negatively affect the quality of the kefir product.

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

“…There is a growing development of dairy goat products, such as yogurts, dairy drinks, and cheeses, as a way of masking the characteristic goat milk flavor and turning its derivative goods more attractive. Studies have evaluated, for example, the use of plant extracts such as quinoa extract (El-Shafei et al, 2020), Pistacia atlantica resin (Hadjimbei et al, 2020) and Moringa oleifera leaf powder (Wulansari et al, 2022), to improve the sensory and technological properties of fermented goat milk, as well as the addition of probiotic microorganisms, which, in addition to making the food functional, can release compounds that contribute to the aroma and flavor of the final product (Ranadheera et al, 2019). In addition to it, the increased demand for hypoallergenic and functional food is also contributing to the expansion of this field, mainly for yogurt production (Ranadheera et al, 2019;Ranadheera et al, 2018).…”