Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt

Abstract

Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity), total volatile free fatty acids, microbiological and microstructure characteristics in yoghurt samples produced from two different ratios of buffalos and corn milk (70:30 coded A and 60:40 coded B) respectively. Results indicated that the increasing ratio of corn milk led to increase the content of phenolic components and DPPH scavenging activity. Total viable content decreased in samples (70:30 and 60:40). Streptococci and lactobacilli count decreased by the increase of corn milk in produced samples. Results also show that the trend of yeasts content was the opposite ones. Election microscopy examination revealed that adding corn milk to yoghurt had more smoothly and systematically distributed casein with a bit coarse structure less porosity in the network of casein. From these results could be concluded that adding 40% corn milk during processing of yoghurt is increasing the antioxidant activity and improves the microstructure as well.

Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk

“…However, the addition of corn milk of up to 20-30% can be used to manufacture soft cheese, which the consumers have accepted. This finding agrees with Ibrahim et al (2019) and Ateteallah and Osman (2019), who reported that corn milk could be incorporated with buffalo or cow milk to manufacture some dairy products.…”

“…The data show that the addition of corn milk significantly increased the DPPH radical scavenging ability ( p < 0.05), but the ratio of 60% cow milk to 40% corn milk treatment exhibited the highest radical scavenging ability with a value of 9.49 IC50 and, as previously stated, was also the most significant contributor of total phenolic. The high content of phenolic compounds present in corn milk is related to their antioxidant activity, which provides beneficial health effects, such as the prevention of cancerous diseases (Ateteallah & Osman, 2019).…”

“…Research from trusted sources suggests that free radicals may play a role in the aging process and the development of several chronic diseases (Ateteallah & Osman, 2019). Also, although corn is technically a grain, it is gluten-free.…”

Preference Level for Glutinous Corn and Sweet Corn as Local Food in Sigi Regency

“…A young corn, one of the types of sweet corn that people like the most, is usually consumed by the community in processed products such as boiled corn or roasted corn. Sweet corn is confirmed in its antioxidant content [16]. Sweet corn is one of food commodities which has a bright future since its superiority on sweet taste, soft texture, and high demand on the market.…”