Skip to main content Skip to main navigation menu Skip to site footer

A comparative assessment of chemical characteristics of goat’s milk yoghurt after the addition of Syzygium cumini L.

Abstract

Introduction: Yogurt is a functional food that has health benefits. The study aimed to analyze the physicochemical characteristics of goat’s milk yogurt after adding Syzygium cumini L.

Methods: Syzygium cumini L extract was mixed into goat’s milk and starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and then fermented at 250C for 24 hours. The samples were divided into 4 treatment groups, namely differences in the concentration level of the addition of Syzygium cumini L (0%, 20%, 40%, 60%). The pH levels were analyzed by pH meter, lactic acid levels by acid-base titration method, and dietary fiber content by enzymatic gravimetric method.

Results: The results showed that the pH level without adding Syzygium cumini L was 4.81 while Syzygium cumini L decreased by 0.5-0.8 to become more acidic. Meanwhile, the addition of Syzygium cumini L increased the lactic acid level by 4.82% by 0.2-0.5%. Dietary fiber content increased from 2% to 2.10% with the addition of 60% Syzygium cumini L. This study showed a difference in the chemical characteristics of pH, lactic acid, and dietary fiber between goat’s milk yogurt before and after the addition of Syzygium cumini L.

Conclusion: This study has identified a significant difference in characteristic physicochemical on pH level, lactic acid level, and dietary fiber content between goat’s milk yogurt before and after the addition of Syzygium cumini L.

References

  1. Mashau ME, Jideani AIO, Maliwichi LL. Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder. Br Food J. 2020;122(11):3419–32.
  2. Cușmenco T, Bulgaru V. Quality characteristics and antioxidant activity of goat milk yogurt with fruits. Ukr Food J. 2020;9(1):86–98.
  3. Patil BD, Chavan KD, Desale RJ, Khupse SM. Physico-chemical study of fresh jamun ( Syzygium cumini L .) yoghurt. 2018;6(6):2224–7.
  4. Thiara C, Carvalho G, Almeida A, Pagani DC, Combuca R, Silva DA, et al. Bioactive Compounds In Jamelão Yogurt ( Syzygium cumini L ) Compostos Bioativos Em Iogurte De Jamelão ( Syzygium cumini L ). 2020;307–16.
  5. Sarkar S. Potentiality of probiotic yoghurt as a functional food – a review. Nutr Food Sci. 2019;49(2):182–202.
  6. G G, A M, A W, H K. Review on Goat Milk Composition and its Nutritive Value. J Nutr Heal Sci. 2016;3(4).
  7. Ahmed R, Tariq M, Hussain M, Andleeb A, Masoud MS, Ali I, et al. Phenolic contents-based assessment of therapeutic potential of Syzygium cumini leaves extract. PLoS One. 2019;14(8):1–16.
  8. Chhikara N, Kaur R, Jaglan S, Sharma P, Gat Y, Panghal A. Bioactive compounds and pharmacological and food applications of: Syzygium cumini-a review. Food Funct. 2018;9(12):6096–115.
  9. Sangsopha J, Johns NP, Johns J, Moongngarm A. Dietary sources of melatonin and benefits from production of high melatonin pasteurized milk. J Food Sci Technol. 2020;57(6):2026–37. Available from: https://doi.org/10.1007/s13197-020-04236-5
  10. Buerger P, Alvarez-Roa C, Coppin CW, Pearce SL, Chakravarti LJ, Oakeshott JG, et al. Heat-evolved microalgal symbionts increase coral bleaching tolerance. Sci Adv. 2020;6(20):1–8.
  11. Salama HH, El-Said MM, Abdelhamid SM, Abozed SS, Mounier MM. Effect of fortification with sage loaded liposome on the chemical, physical, microbiological properties and cytotoxicity of yoghurt. Egypt J Chem. 2020;63(10):3879–90.
  12. Moghadam RM, Ariaii P, Ahmady M. The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt. J Food Meas Charact. 2021;15(3):2625–36. Available from: https://doi.org/10.1007/s11694-021-00849-2
  13. Feng S, Xiang S, Bian X, Li G. Quantitative analysis of total acidity in aqueous lactic acid solutions by direct potentiometric titration. Microchem J. 2020;157(March):105049. Available from: https://doi.org/10.1016/j.microc.2020.105049
  14. Hamad AMA. Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods. Int J Sci Res Sci Technol. 2021;421–33.
  15. Li S, Ye A, Singh H. Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt. J Dairy Sci. 2021;104(2):1424–32. Available from: http://dx.doi.org/10.3168/jds.2020-19071
  16. Chaudhari D. Influence of Agricultural Lime in Alleviating Acidity Level of Various Acid Soils. World J Agric Soil Sci. 2019;3(3):1–6.
  17. Nachtigall C, Surber G, Herbi F, Wefers D, Jaros D, Rohm H. Production and molecular structure of heteropolysaccharides from two lactic acid bacteria. Carbohydr Polym. 2020;236(December 2019):116019. Available from: https://doi.org/10.1016/j.carbpol.2020.116019
  18. Ameen SM. Springer briefs in molecular science lactic acid in the food industry. 2017. 34–41 p.
  19. Kowalski R, Gustafson E, Carroll M, de Mejia EG. Enhancement of biological properties of blackcurrants by lactic acid fermentation and incorporation into yogurt: A review. Antioxidants. 2020;9(12):1–25.
  20. Gad AS, Kholifa AM, Sayed AF. Evaluation of the nutritional value of functional yoghurt resulting from a combination of date palm syrup and skim milk. Acta Hortic. 2010;882:583–92.
  21. Winarsi H, Agustia FC, Ramadhan GR, Zaki I, Putri WAK, Sulistyaning AR, et al. Polyphenol rich mung bean (Vigna radiata) yogurt for obesity prevention. Food Res. 2021;5(2):136–43.
  22. Ye M, Liu D, Zhang R, Yang L, Wang J. Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt. Int Dairy J. 2012;23(1):68–71. Available from: http://dx.doi.org/10.1016/j.idairyj.2011.09.014
  23. Anjali V, Sindhu G, Girish C. Indian Journal of Pharmaceutical and Biological Research ( IJPBR ) A review on pharmacology and phytochemistry of syzygium cumini. 2017;5(4):24–8.
  24. Kowaleski J, Quast LB, Steffens J, Lovato F, Rodrigues dos Santos L, Zambiazi da Silva S, et al. Functional yogurt with strawberries and chia seeds. Food Biosci. 2020;37(July):100726. Available from: https://doi.org/10.1016/j.fbio.2020.100726
  25. Panghal A, Kaur R, Janghu S, Sharma P, Sharma P, Chhikara N. Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta. Food Chem. 2019;289(January):723–8. Available from: https://doi.org/10.1016/j.foodchem.2019.03.081
  26. Yang JJ, Yu D, Xiang YB, Blot W, White E, Robien K, et al. Association of Dietary Fiber and Yogurt Consumption with Lung Cancer Risk: A Pooled Analysis. JAMA Oncol. 2020;6(2):1–10.
  27. Sun J, Buys N. Effects of probiotics consumption on lowering lipids and CVD risk factors: A systematic review and meta-analysis of randomized controlled trials. Ann Med. 2015;47(6):430–40.

How to Cite

Putri, E. B. P., & Rozaki, R. D. (2022). A comparative assessment of chemical characteristics of goat’s milk yoghurt after the addition of Syzygium cumini L. Bali Medical Journal, 11(2), 692–696. https://doi.org/10.15562/bmj.v11i2.3138

HTML
0

Total
3

Share

Search Panel

Endah Budi Permana Putri
Google Scholar
Pubmed
BMJ Journal


Refintia Dinda Rozaki
Google Scholar
Pubmed
BMJ Journal