Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals, Reagents, and Culture
2.2. Seed Flours Preparation
2.3. Yoghurt Processing
2.4. Preliminary Study
2.5. Analytical Methods of Seed Flours
2.5.1. Proximate Analysis
2.5.2. Individual Polyphenols
2.5.3. TPC and AOA
2.6. Analytical Methods of Milk and Yoghurt Samples
2.6.1. Physicochemical Analysis
2.6.2. Susceptibility to Syneresis (STS)
2.6.3. Phenolic Extraction and TPC and AOA Estimation
TPC of Yoghurt
AOA of Yoghurt
2.6.4. Yoghurt’s Minerals Content
2.6.5. Microbiological Analysis
2.6.6. Antibacterial Activity of Yoghurt Supernatant
2.6.7. Sensory Evaluation
2.7. Statistical Analysis
3. Results and Discussion
3.1. Composition, TPC and AOA of Seed Flours
3.2. Individual Phenolic Compounds of Seed Flours
3.3. Changes in Yoghurt’s pH and Titratable Acidity
3.4. Yoghurt Syneresis
3.5. TPC and AOA of Yoghurt
3.6. Mineral Contents of Yoghurt
3.7. Viability of Yoghurt Culture
3.8. Antibacterial Activity
3.9. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameter | Fenugreek Seed Flour | M. oleifera Seed Flour |
---|---|---|
Moisture (%) | 5.3 ± 0.34 | 2.45 ± 0.04 |
Protein (%) | 30.7 ± 0.13 | 33.37 ± 0.05 |
Oil (%) | 4.4 ± 0.26 | 42.56 ± 0.11 |
Ash (%) | 3.4 ± 0.15 | 4.33 ± 0.04 |
Crude fiber (%) | 7.70 ± 0.22 | 4.50 ± 0.2 |
Total carbohydrates (%) | 56.2 ± 0.75 | 17.29 ± 0.5 |
TPC (mg GAE/g) | 47.4 ± 0.22 | 140.12 ± 0.1 |
Antioxidant activity (%) | 19.1 ± 0.66 | 31.3 ± 0.22 |
Compound | Fenugreek Seed | Moringa Seed Flour |
---|---|---|
Gallic acid | 1.83 ± 0.02 | 17.34 ± 0.17 |
Catechin | 0.54 ± 0.01 | 0.343 ± 0.001 |
Gentisic acid | 36.3 ± 0.36 | BDL 1 |
Protocatechuic acid | 4.32 ± 0.04 | 0.29 ± 0.001 |
Vanillic acid | 57.33 ± 0.57 | BDL 1 |
Caffeic acid | BDL 1 | 3.21 ± 0.03 |
Syringic acid | 0.41 ± 0.001 | BDL 1 |
Chlorogenic | 0.63 ± 0.01 | BDL 1 |
p-Coumaric acid | BDL 1 | 0.45 ± 0.001 |
Epicatechin | BDL 1 | 7.74 ± 0.08 |
Treatment | pH | Titratable Acidity (TA, %) | Syneresis (%) | ||||||
---|---|---|---|---|---|---|---|---|---|
d 1 | d 7 | d 14 | d 1 | d 7 | d 14 | d 1 | d 7 | d 14 | |
C | 4.59 ± 0.1 d | 4.40 ± 0.14 g | 4.10 ± 0.13 m | 0.86 ± 0.05 h | 0.95 ± 0.06 f | 1.06 ± 0.07 c | 9.82 ± 0.62 f | 11.30 ± 0.71 b | 12.39 ± 0.78 a |
F1 | 4.64 ± 0.1 c | 4.42 ± 0.1 f | 4.13 ± 0.13 l | 0.82 ± 0.05 jk | 0.84 ± 0.05 i | 0.85 ± 0.0 j | 8.74 ± 0.5 j | 9.60 ± 0.60 g | 10.85 ± 0.68 b |
F2 | 4.68 ± 0.15 b | 4.44 ± 0.14 f | 4.16 ± 0.14 k | 0.80 ± 0.05 k | 0.82 ± 0.05 jk | 0.83 ± 0.05 ij | 8.35 ± 0.52 k | 8.64 ± 0.54 j | 9.99 ± 0.63 e |
M1 | 4.58 ± 0.15 d | 4.33 ± 0.14 h | 4.04 ± 0.13 n | 0.92 ± 0.06 g | 1.01 ± 0.06 d | 1.09 ± 0.07 b | 9.32 ± 0.58 h | 9.89 ± 0.62 ef | 11.33 ± 0.71 b |
M2 | 4.74 ± 0.15 a | 4.52 ± 0.15 e | 4.25 ± 0.14 i | 0.98 ± 0.06 e | 1.06 ± 0.07 c | 1.11 ± 0.07 a | 9.03 ± 0.57 i | 9.51 ± 0.60 g | 10.66 ± 0.67 d |
Sample | Storage Time (Days) | Minerals (mg/kg) | |||||
---|---|---|---|---|---|---|---|
Ca | P | K | Mg | Zn | Fe | ||
C | d 1 | 1426.66 ± 14.26 j | 1250.00 ± 12.50 j | 578.45 ± 5.78 j | 140.93 ± 1.4 j | 0.40 ± 0.004 g | 4.90 ± 0.049 h |
d 14 | 1680.66 ± 16.80 h | 1310.00 ± 13.10 g | 647.46 ± 6.47 i | 187.56 ± 1.87 d | 0.55 ± 0.006 d | 5.40 ± 0.054 g | |
M1 | d 1 | 1760.00 ± 17.60 f | 1303.00 ± 13.03 h | 701.08 ± 7.01 g | 142.34 ± 1.42 i | 0.40 ± 0.004 g | 5.94 ± 0.059 e |
d 14 | 1880.33 ± 18.80 c | 1375.72 ± 13.75 d | 784.72 ± 7.84 c | 189.44 ± 1.89 d | 0.56 ± 0.006 c | 6.54 ± 0.065 c | |
M2 | d 1 | 1840.00 ± 18.40 d | 1333.30 ± 13.33 e | 771.19 ± 7.71 e | 146.57 ± 1.46 g | 0.42 ± 0.004 e | 6.53 ± 0.065 c |
d 14 | 2046.66 ± 20.46 a | 1413.29 ± 14.13 a | 863.19 ± 8.63 a | 195.06 ± 1.95 b | 0.57 ± 0.006 b | 7.20 ± 0.072 a | |
F1 | d 1 | 1640.00 ± 16.40 i | 1300.00 ± 13.0 i | 694.14 ± 6.94 h | 143.75 ± 1.44 h | 0.41 ± 0.004 f | 5.88 ± 0.059 f |
d 14 | 1768.66 ± 17.68 e | 1372.00 ± 13.70 c | 776.95 ± 7.76 d | 191.31 ± 1.91 c | 0.56 ± 0.006 c | 6.48 ± 0.065 d | |
F2 | d 1 | 1753.33 ± 17.53 g | 1330.00 ± 13.30 f | 763.55 ± 7.63 f | 147.98 ± 1.48 f | 0.42 ± 0.004 e | 6.47 ± 0.065 d |
d14 | 1933.33 ± 19.33 b | 1409.20 ± 14.09 b | 854.65 ± 8.54 b | 196.938 ± 1.97 a | 0.58 ± 0.006 a | 7.13 ± 0.071 b |
Treatment | Inhibition Zone Diameter (mm) | |||
---|---|---|---|---|
E. coli | S. aureus | L. monocytogenes | S. typhimurium | |
C | 4.12 ± 0.34 e | 5.21 ± 0.54 e | 8.55 ± 0.53 de | 8.39 ± 0.62 de |
F1 | 5.21 ± 0.43 e | 6.26 ± 0.42 e | 13.45 ± 0.52 c | 10.15 ± 0.63 d |
F2 | 6.24 ± 0.46 e | 7.77 ± 0.65 e | 14.22 ± 0.93 c | 12.23 ± 0.63 cd |
M1 | 9.33 ± 0.52 d | 10.33 ± 0.35 d | 21.34 ± 0.54 a | 18.45 ± 0.52 ab |
M2 | 12.65 ± 0.54 cd | 13.14 ± 0.54 c | 17.23 ± 0.63 b | 14.49 ± 0.33 c |
Treatment | Storage Time (days) | Color | Mouthfeel | Body and Texture | Taste and Flavor | Overall Acceptability |
---|---|---|---|---|---|---|
C | d1 | 4.8 ± 0.10 a | 4.62 ± 0.10 a | 4.72 ± 0.10 a | 4.72 ± 0.10 a | 4.7 ± 0.1 a |
d14 | 4.7 ± 0.10 b | 4.62 ± 0.10 a | 4.62 ± 0.10 b | 4.52 ± 0.09 a | 4.6 ± 0.1 b | |
F1 | d1 | 4.3 ± 0.09 c | 4.43 ± 0.09 b | 4.52 ± 0.09 b | 4.23 ± 0.09 c | 4.4 ± 0.1 c |
d14 | 4.0 ± 0.08 d | 4.23 ± 0.09 c | 4.43 ± 0.09 b | 4.13 ± 0.09 c | 4.2 ± 0.09 d | |
F2 | d1 | 4.1 ± 0.09 d | 4.13 ± 0.09 d | 4.62 ± 0.10 b | 4.13 ± 0.09 d | 4.3 ± 0.09 d |
d14 | 3.9±0.08 d | 4.03±0.08 e | 4.52±0.09 c | 4.33±0.09 d | 4.2±0.09 e | |
M1 | d1 | 4.5 ± 0.09 f | 4.33 ± 0.09 e | 4.33 ± 0.09 c | 4.23 ± 0.09 e | 4.4 ± 0.1 f |
d14 | 4.1 ± 0.09 f | 4.03 ± 0.08 f | 4.62 ± 0.10 d | 4.03 ± 0.08 e | 4.2 ± 0.1 f | |
M2 | d1 | 4.2 ± 0.09 f | 4.13 ± 0.09 f | 4.62 ± 0.10 d | 4.33 ± 0.09 e | 4.3 ± 0.1 f |
d14 | 4.1 ± 0.09 f | 4.03 ± 0.08 f | 4.43 ± 0.09 e | 4.13 ± 0.09 f | 4.2 ± 0.09 f |
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Dhawi, F.; El-Beltagi, H.S.; Aly, E.; Hamed, A.M. Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours. Foods 2020, 9, 1157. https://doi.org/10.3390/foods9091157
Dhawi F, El-Beltagi HS, Aly E, Hamed AM. Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours. Foods. 2020; 9(9):1157. https://doi.org/10.3390/foods9091157
Chicago/Turabian StyleDhawi, Faten, Hossam S. El-Beltagi, Esmat Aly, and Ahmed M. Hamed. 2020. "Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours" Foods 9, no. 9: 1157. https://doi.org/10.3390/foods9091157