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Research Article Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt

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Research Article Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt Advance Journal of Food Science and Technology 10(9): 667-673, 2016 DOI: 10.19026/ajfst.10.2213 ISSN: 2042-4868; e-ISSN: 2042-4876 © 2016 Maxwell Scientific Publication Corp. Submitted: May 11, 2015 Accepted: June 19, 2015 Published: March 25, 2016 Research Article Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt 1Samia Hanou, 1Massaouda Boukhemis, 2Leila Benatallah, 3Baida Djeghri and 2Mohamed-Nasreddine Zidoune 1Laboratory of Applied Biochemistry and Microbiology, University Badji Mokhtar, BP 12, 23 000, Annaba, 2Laboratory of Nutrition and Food Technology, I.N.A.T.A-A, University of Constantine 1, 3National School of Marine Sciences and Spatial Coast, Algiers, Algeria Abstract: This study aims to evaluate the direct use of ginger powder in dromedary‘s yogurt manufacturing by determining the kinetic acidification, the rheological parameters and the stability of the final product during 28 days of cold storage. The supplementation of dromedary milk with ginger powder at concentration ranging from 0.6 to 1% w/v, enhanced the growth of inoculated lactic acid bacteria, accelerated significantly the rate of pH reduction (p<0.0001) and reduced the time of fermentation to 50%. On another hand, its addition improved the consistence index K, decreased the flow behavior index n, increased the water holding capacity and enhanced slightly the viability of Streptococcus salivarius ssp thermophilus during cold storage. Thus, the supplementation of dromedary milk with ginger powder at concentration ranged from 0.6 to 1% w/v complements its healthy characteristics, produced acceptable yogurt and allows energy and time saving in the manufacturing process. Keywords: Dromedary milk, Lactobacillus delbrueckii ssp bulgaricus , Streptococcus salivarius ssp thermophilus , yogurt, Zingiber officinale INTRODUCTION al ., 2000), Hashim et al . (2008) and Farah et al . (1990) studied the preparation of fermented milk and reported During recent years, an increasing interest has been that, camel milk produced a thin, flowing and very soft developed in foods that contribute to a positive effect yogurt. Attia et al . (2001) also found that, during lactic on health beyond their nutritional value (Martina-Diana fermentation process, dromedary milk showed a et al ., 2003). Among this food, much attention has been behavior different from that of bovine milk at the focused on camel milk. Truly, apart from the essential microbiological, biochemical and structural levels. This nutriments available from cow milk, fresh or fermented milk was shown to have greater resistance to bacterial camel milk contains high concentration of bioactive growth leading to less active cultures and did not substances (Shori and Baba, 2014c) which have great produce a curd structure but few dispersed small casein therapeutically virtues toward treatment of several fragments at the surface and a film or firm gel at the diseases such as cancer, diabetes, jaundice, tuberculosis bottom of the vessel. and asthma. Moreover, camel milk has been Several solutions were proposed to improve texture recommended to be consumed by children who are of fermented dromedary milk products. The most allergic to bovine milk because it lacks β-lactoglobulin commonly used methods include an increase in milk and contains α −lactalbumin. All these medicinal solids (Mortada and Omer, 2013) and addition of properties make this milk attractive to some consumers stabilizers such as gelatin or alginate (Hashim et al ., and its production is gradually increasing (Omer and 2008). Moreover, several recent studies showed the Hamed, 2010). inclusion of medicinal herbal extracts into milk during The exploitation of this milk with particular fermentation such as Allium sativum and Cinnamomum characteristics compared to cow’s milk becomes an verum (Shori and Baba, 2012a). opportunity to diversify the dairy market. However, Ginger ( Zingiber officinale ) has been used as a most of the dromedary milk is drunk fresh, because spice for over 2000 years. Its roots and the obtained contrary to the other types of milk, it is often described extracts contain spectra of biologically active as not easily transformed into dairy products (Attia et compounds responsible for its various medical Corresponding Author: Samia Hanou, Laboratory of Applied Biochemistry and Microbiology, University Badji Mokhtar , BP 12, 23 000, Annaba, Algeria This work is licensed under a Creative Commons Attribution 4.0 International License (URL: http://creativecommons.org/licenses/by/4.0/). 667 Adv. J. Food Sci. Technol., 10(9): 667-673, 2016 applications as an analgesic, antiemetic, antiulcer, Evaluation of proteolysis activity of ginger protease: antipyretic, prostaglandin suppression and cardio Proteolysis activity of ginger protease was assessed depressant among many others (Ajayi et al ., 2013). after heat treatment of supplemented dromedary milk Moreover, ginger has a considerable amount of starch by measuring liberated free amino group (NPN). (up to 40%, dry basis) with potential applications. The Samples for analysis were prepared by adding 5 mL of importance of starches is long recognized as they are an trichloroacetic acid (24%) to 5 mL of milk to obtain a important source of energy (Ahmed et al ., 2011) and it final concentration of 12%. After 5 min of incubation at is one of the most frequently used thickening agents in room temperature, the samples were filtered using yogurt production (Ibrahim, 2015). Latona et al . (2012) Whatman No.2 paper (Attia et al ., 2001). The NPN also reported that ginger is a good source of protein. So content was determined as mentioned below. the addition of this plant could be a good source of growth factors for inoculated lactic acid bacteria and Preparation of fermented milk: Skimmed dromedary may offer the possibility of improving the texture of milk samples were divided into 6 equal portions. One of fermented dromedary milk. them was used as a control sample; while 5 other ones The present study aims to evaluate the effect of were used for prepare five different formulations of adding ginger powder to dromedary‘s yogurt fermented dromedary milk fortified with ginger powder manufacturing by determining the chemical (0.25, 0.5, 0.6, 0.75 and 1% w/v). composition, the kinetic acidification, the microbial All samples were heated at 63°C for 30 min, then growth during fermentation and their viability during cooled to incubation temperature and each milk sample 6 7 cold storage, the post-acidification and the rheological was inoculated with 3% (10 -10 cfu/mL) of St. parameters of yogurts. thermophilus and Lb. bulgaricus 1:1 (Magdi et al ., 2010) followed by incubation at 43°C until the pH MATERIALS AND METHODS reached 4.4. Milk powder (the second control) was reconstituted Milk samples: Fresh dromedary milk was collected with distilled water to 12% w/v and was prepared using from Ibnou farm (Ghardaia, southern Algeria). The the same procedures: collected milk was then skimmed with three successive centrifugations at 2000 g for 15 min to achieve fat DM : Dromedary milk separation (Attia et al ., 2001). Milk powder was CM : Cow milk purchased from a local market. Fermentation kinetic: During fermentation, the pH and acidity values were determined every 1.5 h until the Starter cultures: Commercial freeze-dried mixed desired pH was achieved. The pH of the samples was yogurt culture (DELVO-YOG, CY-222.DSL) measured using a pH meter (Hanna-instrument). The composed of Lactobacillus delbrueckii ssp bulgaricus titratable acidity was measured according to AFNOR and Streptococcus salivarius ssp thermophilus were method and was expressed in Dornic degrees (1°D = used as starter cultures. 0.1 g lactic acid/L of milk). The pH variation was The lyophilized culture was suspended in 12% calculated as follows: ∆ pH = pH 2-pH 1, where pH 2 and reconstituted skim milk powder, previously autoclaved pH 1 are the pH values at time t 2 and t 1 respectively. The at 120°C for 15 min and incubated at 42°C for 4-6 h acidity variation was calculated via the same method. (El-Batawy et al ., 2014). The time required for the pH to reach 4.4 was defined as the fermentation time. Based on the results Preparation of Ginger powder: Fresh ginger root of preliminary studies, the milk-ginger’s mixture was (Zingiber officinale Roscoe ) was purchased from a local prepared using 0.6 % (w/v) of ginger powder to market. Root was peeled, washed, weighed and sliced, perform the following tests. then dried with a tray drier at 50°C until moisture content was less than 10% (weight basis). Dried sliced Culture growth: Bacterial counts were determined in ginger was reduced to powder using an electric grinder dromedary milk, cow milk and dromedary milk (Nantaporn et al ., 2010). fortified with 0.6% ginger powder, at each sampling time during fermentation process. Chemicals analysis: Total solids, ash, total nitrogen The number of Lb. bulgaricus was determined and total non protein nitrogen of pasteurized dromedary using MRS agar acidified to pH 5.4 with 100% glacial milk (control and fortified milk) were determined acetic acid then incubated at 37±1°C for 72 h under according to standard methods, respectively by drying anaerobic condition (IDF, 1997). St. thermophilus was at 102±2°C, by incineration at 550°C and by the enumerated using M 17 (IDF, 1997) and subsequently kjeldahl method (AFNOR, 1993). incubated at 37±1°C for 48 h under aerobic condition Proximate composition of ginger
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