The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

Rizqiati, Heni; Nurwantoro, N.; Susanti, Siti; Prayoga, Mohammad Ihsan Yahya

doi:10.14710/jitaa.46.2.145-153

Cited by 3 publications

(2 citation statements)

References 20 publications

(22 reference statements)

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“…The different textures are made possible by different starters, where the kefir grains convert milk lactose into lactic acid, causing kefir to be thinner. Powder kefir has a higher moisture content than other study (Rizqiati et al, 2021), but does not meet SNI 01-2970-2006 (maximum 5%). High moisture content makes it easier for microbial growth to occur (Rizqiati et al, 2020).…”

Section: Yield Of Goat Milk Kefirmentioning

confidence: 71%

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

SANTOSO,

RADIATI,

DAMAYANTI

et al. 2023

INMATEH

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Goat milk kefir has high nutritional value, especially in protein and calcium content and has a low lactose content. Vacuum drying is an alternative to remove the water content in kefir so that it can extend the shelf life because it inhibits bacterial growth. This study determines the effect of aging time and drying time using vacuum drying method on the characteristics and amino acid composition of goat milk kefir (kefir and powder kefir). Fermented goat milk (24 hours) use kefir grains without aging and with aging times of 1, 2, 3, 4 (week). The total titrated acid and fat content were significantly different in kefir, but it is not significantly different in powder kefir. The yield, moisture, ash, protein, fiber, and fat in both kefir and powder kefir did not show significant differences. The best treatment based on the exponential comparison method for both powder kefir and kefir was 3 weeks of aging time. Therefore, the amino acid components in powder kefir and kefir underwent changes. The highest total amino acids in kefir was kefir without aging. The highest amino acid of powder kefir was obtained after 2 weeks of aging time.

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Section: Yield Of Goat Milk Kefirmentioning

confidence: 71%

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

SANTOSO,

RADIATI,

DAMAYANTI

et al. 2023

INMATEH

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“…Food products with high moisture content result in low viscosity. Inversely, the higher total dissolved solid results in higher viscosity [21]. However, this research did not measure both the total dissolved solid and moisture content of the mayonnaise.…”

Section: Viscosity Evaluationmentioning

confidence: 94%

Physical and Textural Properties of Soy Oil-Based Full-Fat Mayonnaise Enriched with Virgin Red Palm Oil

Wiguna,

Kahfi,

Aji

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Mayonnaise, a classic condiment, is made by gradually mixing between the oil phase (vegetable oils) and the water phase such as egg yolk, vinegar, salt, sugar, and seasonings, creating a semi-solid emulsion. This study aimed to identify the effect of virgin red palm oil addition on the physical and textural properties of full-fat mayonnaise. The study formulated full-fat mayonnaise using soybean oil as an oil base. In addition, virgin red palm oil, replacing soybean oil, was introduced into the mayo recipe at concentrations of 5%, 10%, and 15% as a bioactive ingredient. The physical characteristics were examined by assessing several parameters such as viscosity, pH value, color, and emulsion stability as well as a creaming index. Concurrently, a texture analyzer was employed to assess the textural qualities of full-fat mayonnaise encompassing firmness, consistency, and cohesiveness. The study found that the physical and textural characteristics of full-fat mayonnaise varied depending on the variation of red palm oil addition. All in all, full-fat mayonnaise properties, particularly physical and textural parameter, was affected by the substitution of soybean oil with various percentages of virgin red palm oil.

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Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan

Muna,

Wicaksono,

Wibowo

2023

J. Appl. Food Tech.

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This research investigates the physical and optical properties of single-layer and layer-by-layer biodegradable films composed of hydroxypropyl methylcellulose (HPMC) and nanochitosan. Initially, HPMC and nanochitosan were formulated as single layers at various concentrations, and subsequently, the selected formulas were utilized to produce a layer-by-layer film. The results indicate that the concentrations of 0.4% w/v HPMC and 0.5% w/v of nanochitosan were successfully assembled into a layer-by-layer biodegradable film. Assessment based on multiple parameters (thickness, moisture content, water vapor transmission rate, color, transparency, and biodegradability) reveals that the deposition of nanochitosan onto HPMC in a layer-by-layer configuration enhances most characteristics of single-layer HPMC films, with the exception of optical properties. Moreover, all samples were degraded within a seven-day observation period.

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The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

Cited by 3 publications

References 20 publications

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

Physical and Textural Properties of Soy Oil-Based Full-Fat Mayonnaise Enriched with Virgin Red Palm Oil

Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan

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