Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures

Abou-Soliman, Nagwa Hussein Ismail; El-Sayed, Mahmoud Ibrahim; Awad, Sameh

doi:10.4236/fns.2022.1311062

Cited by 1 publication

(1 citation statement)

References 43 publications

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“…Also, Dos Santos et al ( 2017 ) found that the TPC in bio-fermented goat milk has been increased in samples supplemented with grape pomace extract. The differences among treatments in TPC may be due to the proteolytic activity of probiotic strains on milk proteins, which may release bioactive compounds during fermentation and storage such as amino acids with phenolic side chains (Abou-Soliman et al, 2022 ). Also, the increased addition of carob molasses increased the TPC in fermented milk.…”

Section: Resultsmentioning

confidence: 99%

Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains

El-Sayed,

Aly,

El-Deeb

2023

Food Sci Biotechnol

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Fermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5, were evaluated for their physicochemical, antioxidative, and sensory properties along with probiotic viability during storage. pH and viscosity gradually decreased over the storage period whereas their values increased with the increased amount of carob molasses. Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5 kept higher viable numbers. Lactobacillus helveticus CH5 strain recorded higher viability. Increasing the added amount of carob molasses increased the total phenolic content, which in turn is reflected in the increase in antioxidant activity. Adding carob molasses participated in the partial masking of the goaty flavor and had no significant effect on the product’s acceptability, which was strongly influenced by the progress of cold storage. Therefore, fermented goat milk described by its enhanced physicochemical and antioxidative properties could be obtained by adding carob molasses and probiotics.

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Section: Resultsmentioning

confidence: 99%