Proceedings of the Conference of the International Society for Economics and Social Sciences of Animal Health - South East Asia 2019
DOI: 10.2991/isessah-19.2019.3
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Study of Total Lactic Acid Bacteria (LAB) and Antioxidant Activity in Goat Milk Yoghurt Fortification with White Rice Bran Flour

Abstract: Yogurt is one of functional fermented food products from milk created by the addition of Lactic Acid Bacteria (LAB) which has many health benefit. Goat milk yogurt has components of bioactive peptides with antioxidants potency. Antioxidant derivatives of bioactive peptides in goat milk yogurt include proline, histidine, tyrosine, and tryptophan. Rice bran is a by-product of rice mills which have good nutritional content and are rich in bioactive components, one of which has antioxidant activity. Antioxidant co… Show more

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“…Pasteurized milk is added with freeze-dried Yogourmet® starter powder, which contains Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus as much as 0.5% (g/v), homogenized using a stir bar, incubated at 45℃ incubator until pH reaches 4.4 -4.5 (± 4 hours incubation). The second step is to make yoghurt, 150 mL of milk is pasteurized using the HTST technique at 72℃ for 15 seconds, added with 3% (v/v) yoghurt starter, homogenized using a stir bar, and incubated at 45℃ until the pH reaches 4.5 -5 (± 2-3 hours of incubation) [8]. The third step is to make purple rosella yoghurt.…”
Section: Materials and Methods Experimental Research Design And Sampl...mentioning
confidence: 99%
“…Pasteurized milk is added with freeze-dried Yogourmet® starter powder, which contains Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus as much as 0.5% (g/v), homogenized using a stir bar, incubated at 45℃ incubator until pH reaches 4.4 -4.5 (± 4 hours incubation). The second step is to make yoghurt, 150 mL of milk is pasteurized using the HTST technique at 72℃ for 15 seconds, added with 3% (v/v) yoghurt starter, homogenized using a stir bar, and incubated at 45℃ until the pH reaches 4.5 -5 (± 2-3 hours of incubation) [8]. The third step is to make purple rosella yoghurt.…”
Section: Materials and Methods Experimental Research Design And Sampl...mentioning
confidence: 99%