Home > Archives > IJSRST162541
Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow And Coconut Milk And Honey
Authors(4) :-Hamad M. N. F., Ismail M. M., El-Kadi S. M. L., Zidan M. Sh.
The aim of this study was the possibility of improvement of the nutritional and health values of bio-yoghurt made from cow and coconut milk by adding 5% honey where eight treatments of yoghurt were made from cow milk and mixtures of cow and coconut milk and with or without adding 5% honey, Yoghurt samples were stored in refrigerator at 5Â°C for 14 days. Samples were analyzed when fresh and after 7 and 14 days of storage period. Acidity, Eh, total solids and ash values of yoghurt treatments contained 5% honey were significantly (p<0.05) higher than that of control and increased WSN and TVFA contents, while, caused a markedly decrease in SFA and increase in USFA contents and was not so much pronounced in color and appearance but improved body, texture and flavour of yoghurt. Fat contents of treatments with or without addition honey were close to each other, while, the mixing 25 or 50% coconut milk with cow milk decreased acidity, Eh, ash and total nitrogen values and increased pH, total solids, fat levels and medium chain fatty acids especially lauric acid in yoghurt. On the other sides, acidity and Eh values of classic starter yoghurt samples were relatively higher while pH data were lower than those made using ABT culture. The color and appearance scores of yoghurt made using classic or ABT cultures were close to each other whereas body and texture properties were slightly higher in the former than the latter. The opposite trend was found for flavour scores.
Hamad M. N. F., Ismail M. M., El-Kadi S. M. L., Zidan M. Sh.
Yogurt, Coconut milk, Fatty acids content, Honey
- Abd El-Salam, B. A., Zayan, A. F. and Mailam, M. A. (2011). Effect of fortification with honey and Bifidobacterium strain on the characteristics of yoghurt. Egyptian J. Dairy Sci., 39:65-74.
- Akalin, A. S., Gönç, S., and Dinkçi, N. (2004). Liquid chromatographic determination of thiamin in dairy products. International Journal of Food Sciences and Nutrition, 55: 345–349.
- Akalin, A.S.; Gonc, S.; Unal, G. and Fenderya, S. (2007). Effects of fructoooligo-saccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yoghurt during storage. J. Food Sci., 72:222-227.
- Al-Waili, N.S. (2004). Natural honey lowers plasma glucose, Creactive protein and blood lipids in healthy, diabetic, and hyperlipidaemic comparison with dextrose and sucrose. J. Med Food. 7: 100-107.
- Amiri, Z. R., Khandelwal, P. and Aruna, B. R. (2010). Development of acidophilus milk via selected probiotics & prebiotics using artificial neural network. Advances in Bioscience and Biotechnology. 1: 224-231.
- Ammar, El-Tahra M. A., Ismail, M. M., Khalil, A. E. and Eid, M. Z. (2015). Impact of fortification with honey on some properties of bio-yoghurt. Journal of Microbiology, Biotechnology and Food Science, 4 (6): 503-508.
- Ammar, El-Tahra, M. A., Ismail, M. M., Khalil, A. E. and Eid, M. Z. (2014). Effect of supplementation with olive oil on some properties of bio-yoghurt. The Asia Journal of Applied Microbiology, 1(4): 66-77.
- (2000). Association of Official Analytical Chemists. Official Methods of Analysis. 17th ed, Washington, DC, USA.
- Bawalan, D. D. and Chapman, K. R. (2006). Virgin coconut oil production manual for micro and village-scale processing. FAO Regional Office for Asia and Pacific, Bangkok, Thailand.
- Beshkova, D., Simova, E., Frengova, G. and Simov, Z. (1998). Production of flavour compounds by yogurt starter cultures. J. Ind. Micro. Biotechn. 20: 180-186.
- Bogdanov, S., Jurendic, T., Sieber, R. and Gallmann, P. (2008). Honey for Nutrition and Health: A Review. Journal of the American College of Nutrition, 27 (6): 677–689.
- Charteris W.P., Kelly P.M., Morelli L., Collins J.K. (1997). Review article selective detection, enumeration and identification of potential probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populations. Int. J. Food Microbiology, 35:1-27.
- Chen, L., Mehta, A., Berenbaum, M., Zangerl, A. R. and Engeseth, N. J. (2000). Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. J. of Agricultural and Food Chemistry 48:4997–5000.
- Chick, H.; Shin, H. S. and Ustunol, Z. (2001). Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey. J. Food Sci., 66:478-4886.
- Dave, R. I. and Shah, N. P. (1997). Viability of probiotic bacteria in yoghurts made from commercial starter culture. Int. Dairy J., 7:31-38.
- C. S. (2003). Coconut for better health. Lecture delivered during the Symposium on coconut. Philippine Coconut Authority Auditorium. Quezon City, Philippines.
- Dinakar, P. and Mistry, V. V. (1994). Growth and viability of Bifidobacterium bifidum in Cheddar cheese. J. Dairy Sci., 77:2854-2864
- Duncan, D. B. (1955). Multiple Range and Multiple F-test. Biometrics,11:1– 42.
- El-Sayed, S. M., Hagrass, A. E., Asker, A. A., Malhat, F. M., El-Sayed, M. M. and Abd El-Salam, M. H. (2013). Effect of using some vitamin B producing microorganisms as adjunct cultures in the manufacture of yoghurt. Egyptian J. Dairy Sci., 41:127-136.
- El-Zeini, H. M.; El-Aasser, M. A.; Anis, S. M. K. and Romeih, E. A. H. (2007): Influence of some processing treatments on chemical composition, rheological properties and micro-structure of cast UF-white soft cheese. Egyptian J. Dairy Sci., 35: 57-72.
- Erejuwa, O. O., Gurtu, S., Sulaiman, S. A.; Wahab, M. S. A., Sirajudeen, K. N. S. and. Salleh, M. S. M. (2010): Hypoglycemic and antioxidant effects of honey supplementation in streptozotocininduced diabetic rats,” Int. J. for Vitamin and Nutrition Res., 80(1): 74–82.
- Five, B. (2004). The coconut oil miracle. Piccadilly Books, Ltd., Colorado Springs. CO 80936. U.S.A.
- Ghashm, A. A., Othman, N. H., Khattak, M. N. Ismail, N. M. and Saini, R. (2010): Antiproliferative effect of Tualang honey on oral squamous cell carcinoma and osteosarcoma cell lines,” BMC Complementary and Alternative Medicine, 10 (49).
- Güler, Z. and Park, Y. W. (2011). Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts. Chemical properties of Turkish yoghurts. Journal of Animal Sciences, 1: 1-9.
- Hamad, H. E., Sulieman, A. E. and Salih, Z. A. (2013). Quality aspects of the Sudanese fermented milk (Robe) supplemented with gum Arabic powder. Discourse Journal of Agriculture and Food Sciences, 1(1): 8-7.
- Hussein, G. A. M. (2010). Preparation of yoghurt and probiotic yoghurt- like fermented products for bottle-fed infants. Egyptian J. Dairy Sci., 38:171-182.
- Jahreis, J., Fritsche, M. S. C. and Steinhart, H. (1997). Conjugated linoleic acid in milk fat: High variation depending on production system, Nutrition Research, 17 (9): 1479- 1484.
- Kabara, J. J. (2000). Health oils from the tree of life (Nutritional and Health Aspects of Coconut Oil). Paper delivered at the Asian and Pacific Coconut Community (APCC) COCOTECH Meeting held in Chennai, India.
- Kailasapathy K., Harmstorf I., Phillips M. (2008). Survival of L. acidophilus and B. animalis ssp lactis in stirred fruit yogurts. Lwt-Food-Sci. Technol., 1317-1322.
- Kolapo, A. L. and Olubamiwa, A. O. (2012). Effect of different concentrations of coconut milk on the chemical and sensory properties of soy-coconut milk based yoghurt. Food and Public Health, 2(4): 85-91.
- Kosikowski, F. V. (1978). Cheese and Fermented Milk Foods. 2nd ed. Cornell Univ. Ithaca, New York.
- Kurmann, J. A., Rasic, J. L. and Kroger, M. (1992). Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey and Related Products. 1st Edn., E. van Nostrand Reinhold, New York.
- Kwok, K., Basker, D. and Niranjan, K. (2000). Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses. J Sci. Food and Agric. 80(5): 595.
- Ladokun, O. and Oni, Sarah. (2014). Fermented milk products from different milk types. Food and Nutrition Sciences, 5:1228-1233.
- Ling, E. R. (1963). A Text - Book of Dairy Chemistry. Vol. 2, Practical, 3rd ed., Champan and Hall, London, England.
- Morris, J.G. (2000). The effect of redox potential. In Lund, B.M., Baird-Parker, T.C., & Gould, G.W. (Ed.), The microbiological safety and quality of food, Vol. 1. (pp. 235-250).
- Nagpal, R. and Kaur, A. (2011). Synbiotic Effect of Various Prebiotics on In Vitro Activities of Probiotic Lactobacilli. Eco. Food Nutr., 50(1): 63-68.
- National Honey Board (NHB) (1996). Non-peroxide antibacterial activity in some New Zealand honey. J. Apicul Res. 27:62-69.
- Ortigosa, M., Barcenas, P., Arizcun, C., Perez-Elortondo, F., Albisu, M.and Torre, P. (1999). Influence of the starter culture on the microbiological and sensory characteristics of ewe’s cheese. Food Microbiology, 16, 237–247.
- Osman, M. M. and Ismail, M. M. (2004). Effect of fortification with zinc, iron and ascorbic acid on the chemical, microbiological and organoleptic properties of buffalo’s milk bio-yoghurt. J. Agric., Sci., Mansoura Univ., 29 (1): 237-251.
- Poorani, A.; Subramonian, B. S.; Elango, A.; Pughazhenthi, T. R. and Dhanalakshmi, B. (2012). Synbiotic bifido milk powder in weaned piglets: Effect on growth, hematology and intestinal histology. Egyptian J. Dairy Sci., 40:91-97.
- Saccaro D. M., Claudia Y. Hirota, Adnan Y. Tamime and Maricê Nogueira de Oliveira (2011). Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk. African Journal of Microbiology Research, 5(23): 3901-3906. Available online http://www.academicjournals.org/AJMR
- SAS (1991). SAS User’s guide: statistics. SAS Inst, Inc, Cary, NC.
- Talwalkar A., Kailasapathy K. (2003). Comparison of selective and differential media for accurate enumeration of strains of L. acidophilus, Bifidobacterium spp, Lactobacillus casei complex from commercial yogurts. Int. Dairy J., 14: 143-149.
- Tharmaraj, N. and Shah, N. P. (2003). Selective Enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. J. Dairy Sci. 86:2288–2296.
- Ustunol, Z. and Gandhi, H. (2001). Growth and viability of commercial Bifidobacterium ssp. in honey-sweetened skim milk. J. of Food Protection. 64:1775-1780.
Published in : Volume 2 | Issue 5 | September-October 2016
Date of Publication : 2016-10-30
License: This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 246-260
Manuscript Number : IJSRST162541
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Hamad M. N. F., Ismail M. M., El-Kadi S. M. L., Zidan M. Sh., "Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow And Coconut Milk And Honey", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 5, pp.246-260, September-October-2016
URL : http://ijsrst.com/IJSRST162541