Nutrition Quality and Microbiology of Goat Milk Kefir Fortified with Vitamin B12 and Vitamin D3 during Storage

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Dianti, E.P.^1 ; Anjani, G.^1,2 ; Afifah, D.N.^1,2 ; Rustanti, N.^1,2 ; Panunggal, B.^1,2

Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

Center of Nutrition Research (CENURE), Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^2

关键词: Completely randomized designs;    fortification;    Goat milks;    kefir;    Lactic acid bacteria;    Nutritional qualities;    Refrigerated storages;    Vitamin D3;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012032/pdf
DOI  :  10.1088/1755-1315/116/1/012032

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Goat milk kefir fortified vitamin B12 and vitamin D3 can be an alternative to improve insulin resistance. Fortification of vitamin B12 and vitamin D3 could affect the balance of complex ecosystems of bacteria and yeasts in goat milk kefir. We analyzed the nutritional quality and microbiology of goat milk kefir during storage. This experiment was done with completely randomized design consisted of five treatments, ie storage day 0, 3rd, 6th, 9th, and 15th. Vitamin B12, vitamin D3, protein were analyzed using spectrophotometric, fat using babcock method, total lactic acid bacteria using total plate count, pH with pH meter, and viscosity using ostwald method. During 15 days in refrigerated storage, there was no significant difference (p>0,05) of vitamin B12 concentration, protein, fat, and viscosity of kefir. Storage time of the final product caused the decrease of vitamin D3 concentration between day 9 and 15 (p=0,038), pH (p=0,023), and total lactic acid of kefir (p=0,0001). Total lactic acid bacteria increased until 9 days of storage (6161 ± 1.296x107cfu / ml), but decreased to 24% on day 15 (150 ±7.78x107cfu/ml). pH kefir tends to fluctuate during storage with the highest pH value of 4,38 on day-3, and lowest 4.13 on day-9.