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https://ptsldigital.ukm.my/jspui/handle/123456789/499865| Title: | Exploiting goat milk quality for production of yoghurt |
| Authors: | Saif Juma Al-Yaaqoubi (P60765) |
| Supervisor: | Aminah Abdullah, Prof. Dr. |
| Keywords: | Goat milk Yoghurt Chemical quality Antioxidant activity Dissertations, Academic -- Malaysia |
| Issue Date: | Dec-2016 |
| Description: | Goat milk is of interest since its quality is better than cow milk. However, not much data on the chemical quality of local goat milk are available. Therefore, these studies were carried out to assess the antioxidants activity, proximate composition (protein, fat, moisture and ash), physicochemical properties (total solids, titarable acidity, pH, amino acid and fatty acid) minerals and heavy metals (Ca, Mg, K, Na, P, Zn, Fe, As, Cd, Pb and Hg) of locally produced goat milk obtained from five different breeds {Boer, Katjang, Saanen, Jamnapari and Crossbred (Jamnapari and Saanen)}. Goat milk samples were obtained from Kluang (Johor), Semenyih and Bangi (Selangor).The AOAC standard methods were followed to determine the proximate analysis, amino acids using high performance liquid chromatography (HPLC) with fluorescence detector, fatty acid by GC-FID and minerals by ICP-MS. Results of the study showed that, Jamnapari milk exhibited the highest antioxidant activity through the all examined assays (TPC, FRAP, DPPH and ORAC), better proximate composition, minerals content, amino acids and small and medium chain fatty acids than the other breeds. These results indicated that goat milk from different breeds had significant different (P<0.05) quality parameters. There was significant different (P<0.05) between breeds and among locations of goat milk obtained. Jamnapari milk from Bangi showed the highest quality parameters compared to the other breeds of other. Fatty acids profile of Malaysian coconut milk (Santan) were evaluated and compared with goat and cow milk. Results showed that coconut milk samples exhibited a significantly higher (P<0.05) antioxidant activity and fat content in comparison to goat or cow milk. Based on the quality parameters, goat milk from Jamnapari breed was used to formulate yoghurt mixed with coconut milk using gum Arabic (GA) as a stabiliser. It was observed that yoghurt from goat and coconut milk with different concentrations of GA enhanced their texture quality and prevents layer separation. Sensory evaluation using 30 students from Universiti Kebangsaan Malaysia (UKM) showed that the yoghurt with 3% GA and 10% santan were most accepted by the panellists. The combination of 6% GA and 15% santan contained the highest antioxidant activity compare to the other samples. Among the treatments, 6% GA and 10% santan had the best coherence and emulsion stability of the yoghurt compared with other treatments. The result of this study indicated that goat milk can be combined with coconut milk and gum Arabic to formulate yoghurt which is stable and less separation layer.,Certification of Master's/Doctoral Thesis" is not available |
| Pages: | 267 |
| Publisher: | UKM, Bangi |
| Appears in Collections: | Faculty of Science and Technology / Fakulti Sains dan Teknologi |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_85339+SOURCE1+SOURCE1.0.PDF Restricted Access | 138.32 kB | Adobe PDF |  View/Open |
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