Composition of Cow Milk Kefir Enriched with Ginger Extract (Zingiber officinale)

Wulansari, Putri Dian; Rahayu, Novia

doi:10.31002/jalspro.v3i2.2036

Cited by 5 publications

(6 citation statements)

References 3 publications

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“…We observed the decrease on days 7 and 14 of storage that could be associated with the growing fungi. Compared to previous findings, the mean of total solids in this study was 17.39% higher than 12.09%, 12.37%, and 14.59 from goat milk kefir (Cais-Sokolińska et al, 2015;Satir & Guzel-Seydim, 2016;Setyawardani et al, 2014), 9.49% from ginger-added cow milk kefir (Wulansari & Rahayu, 2019) and 14.84% from cow colostrum kefir (Setyawardani et al, 2020).…”

Section: Chemical Characteristicscontrasting

confidence: 88%

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Wulansari¹,

Nurliyani

Endah³

et al. 2022

Food Sci. Technol

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Fortification of compounds that contain functional components can improve product quality without affecting the product characteristics in the storage. This study evaluated the effect of supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, and 14 days) on the quality of goat milk kefir. The observed parameters were microbiological characteristics (total lactic acid bacteria (LAB), total plate count or TPC, total yeast) chemical characteristics (total solids, acidity, pH, alcohol level, free fatty acid (FFA)), fatty acid profiles, and antioxidant properties (total phenol and DPPH). The result showed that Moringa leaf powder supplemented into kefir increased acidity, total phenol, and DPPH and decreased the alcohol level. Storage time decreased TPC, total yeast, and total solids but increased alcohol, total phenol, and DPPH. We also identified 31 fatty acids. Supplementing 2% Moringa leaf powder combined with 14-day storage can produce ± twice as much total phenol and DPPH as those in the control group and does not negatively affect the quality of the kefir product.

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Section: Chemical Characteristicscontrasting

confidence: 88%

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Wulansari¹,

Nurliyani

Endah³

et al. 2022

Food Sci. Technol

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“…It confirms the required fat levels for kefir products according to Standard Codex, i.e., less than 10% (12). The average fat in this study was higher than that 0.38% in kefir whey (15), 2.09% in kefir made of colostrum goat milk (13), and kefir made of additional ginger extract (3.175) (21).…”

Section: Resultscontrasting

confidence: 62%

“…Table 1 shows that moringa leaf powder does not affect the total solid (P>0.05). The average total solid in this study is 18.17%, which is higher than the previous findings on goat milk, namely 12.09% (19) and 12.37% (20), as well as 9.49% in kefir plus ginger extract (21). The kefir product in this study has met the standard quality of fermented milk products assigned by BSN, i.e., a minimum of 3% (22).…”

Section: Resultscontrasting

confidence: 57%

“…The average protein in this study was 7.22% that met the required kefir quality in the Standard Codex, i.e., a minimum of 2.7% (12). Also, the average protein kefir in this study was higher than 3,20% in kefir plus moringa leaf powder (15) or 3.24% in kefir plus ginger extract (21). The protein content of kefir in the present study was equal to 7.32% in goat milk colostrum kefir (13).…”

Section: Resultsmentioning

confidence: 40%

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The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder

Endah¹,

Wulasari²,

Nofriyaldi³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Goat milk kefir has gained popularity as a functional food. Incorporating natural ingredients with functional properties into kefir making could increase the functional properties in the kefir product. Moringa oleifera leaf has been extensively used for traditional medicine due to its multifunctional properties. This study aimed to investigate the chemical properties of goat milk kefir added with moringa leaf powder. The study was conducted in a Completely Randomized Design, using five treatments and five replicates (three replicates for each treatment). The additional levels of moringa leaf powder were 0, 0.5, 1.0, 1.5, and 2.0 % w/w. The result showed that moringa leaf powder added to kefir making has significantly (P<0.05) increased acidity and decreased pH; however, the proximate analysis did not show a significant effect (P>0.05). Incorporating 2% moringa leaf powder could increase acidity by 58.61% and decrease pH by 8.53% compared to control. This study found that 2% moringa leaf added to the kefir making produced that the highest acidity (1.115%) and the lowest pH (5.07). The average compositions of total solids, fat, protein, ash, and carbohydrate in this study were 18,17%, 4.939%, 7.22%, 0.988%, and 5.019%, respectively.

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“…However, the fortification with both extracts induced negative sensory results compared to the control. Similarly, Wulansari et al [19] reported that the addition of ginger extract (2%) did not affect the composition of kefir in terms of water, ash, protein, and fat content.…”

Section: Plant Extracts For Kefir Enrichmentmentioning

confidence: 91%

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

et al. 2020

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An increase in the number of novel fortified kefir-based beverages was observed in the last decades. Vegetables were often proposed as convenient resources of bioactive molecules able to improve nutraceutical benefits of these drinks and/or to confer them new significant features. These findings have been well accepted by the consumers, which generally reserve an important role to the quality of the assumed food and beverages. Specifically, functional fermented milk-based drinks enriched with vegetable extracts display significant biological properties, due to the presence of bioactive compounds exhibiting antimicrobial and antioxidant features. In addition, agro-industrial wastes have been also proposed as innovative resources of secondary metabolites to enrich kefir-based products. Eco-friendly extraction techniques were generally exploited to achieve the isolation of biomolecules and reducing, at the same time, economic and environmental loads. To this regard, this review deeply investigates the main findings to improve kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. The nutraceutical characteristics related to the consumers’ health benefits, as well as their effects on the sensorial, chemical, and microbiological properties of the products were evaluated.

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Composition of Cow Milk Kefir Enriched with Ginger Extract (Zingiber officinale)

Cited by 5 publications

References 3 publications

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

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