Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk product

This study investigated the effect of sun drying (Sd) and freeze drying (Fd) on the chemical, nutritional and biological properties of either unsalted (Us) or salted (Sa) Jameed produced from goat milk. The products were characterized by measuring the chemical, physical and biological properties. SD...

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Bibliographic Details
Published in:Journal of food science and technology 2015-09, Vol.52 (9), p.5989-5995
Main Authors: Alu’datt, Muhammad H., Rababah, Taha, Al-Rabadi, Ghaid J., Althnaibat, Rami M., Ereifej, Khalil, Alhamad, Mohammad N., Al-Ismail, Khaild, Brewer, Susan
Format: Article
Language:English
Subjects:
alpha-amylase
Analysis
Bacteria
Biological properties
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
color
Dairy products
Fatty acids
Fermentation
Food
Food preservation
Food processing industry
Food Science
Freeze drying
goat milk
Goats
medicinal properties
Methods
Microorganisms
Milk
Nutrition
octanoic acid
oleic acid
Original
Original Article
polyacrylamide gel electrophoresis
protein subunits
Proteins
Salt
shelf life
short chain fatty acids
solar drying
Studies
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Summary:This study investigated the effect of sun drying (Sd) and freeze drying (Fd) on the chemical, nutritional and biological properties of either unsalted (Us) or salted (Sa) Jameed produced from goat milk. The products were characterized by measuring the chemical, physical and biological properties. SDS-PAGE was used to characterize the effect of processing conditions on protein subunits. Major new bands were found in SDS-PAGE of Jameed prepared by SdUs and FdUs from goat milk but not from that prepared by SdSa and FdSa. Preparation of Jameed by with or without salt treatments of Jameed by sun drying enhances the contents of short chain fatty acids. Result showed that the preparation of Jameed by SdUs decreased the content of caprylic acid. That prepared by sun drying and with or without salt increased the stability, shelf life and inhibitory activities of ACE and α-amylase. The optimum color values were found in Jameed prepared by FdSa. Different processing treatments influenced content of all fatty acids except for margaric and oleic acid.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1653-7