Evaluation of Fermented Goat Milk Quality Lactobacillus plantarum SNT13 Enhanced with Clitoria ternatea Flower Extract and Stingless Bee Honey ( Heterotrigona itama )

• Published in: Preventive nutrition and food science 2024, 29(4), , pp.546-553
• Main Authors: Melia, Sri, Juliyarsi, Indri, Aritonang, Salam Ningsih, Setiawan, Rizki Dwi, Rusdimansyah
• Format: Article
• Language: English
• Subjects: Original; 식품과학
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2024.29.4.546

Stingless bee honey and flowers are functional foods known for their numerous health benefits. Incorporating these functional ingredients into fermented milk can influence the properties of the final product. This study aimed to evaluate the effects of supplementing stingless bee honey (SBH) from and flower extract (CTFE) on the physicochemical and functional characteristics of fermented goat milk. SBH and CTFE were added in varying concentrations during the fermentation process. The proximate composition, total titratable acidity (TTA), pH, color ( *, *, *), total lactic acid bacteria (LAB), antioxidant capacity, and total phenolic content were analyzed. Supplementation with SBH and CTFE led significant changes in proximate composition across treatments, with notable increases in carbohydrate content and total LAB. However, SBH and CTFE had no effect on the TTA or pH of the fermented goat milk. Brightness and yellowness increased with SBH, while CTFE reduced * and * values. Moreover, antioxidant capacity and total phenolic content increased with higher concentrations of SBH and CTFE. In conclusion, SBH and CTFE supplementation can modify the physical properties of fermented goat milk while enhancing its quality by boosting total LAB, antioxidant capacity, and total phenolic content.