Unraveling the Development of A2 β-Casein Yoghurt Fortified with Moringa oleifera Lam. Leaf Extract from Physicochemical and Functional Aspects
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| Titel: | Unraveling the Development of A2 β-Casein Yoghurt Fortified with Moringa oleifera Lam. Leaf Extract from Physicochemical and Functional Aspects |
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| Autoren: | Prabakusuma, Adhita Sri, Kintoko, Retnosyari Septiyani, Hamzah Aleryani |
| Quelle: | Food Science and Technology Journal (Foodscitech); Vol. 8 No. 1 (2025) ; 47-60 |
| Verlagsinformationen: | Universitas Dr Soetomo, 2025. |
| Publikationsjahr: | 2025 |
| Schlagwörter: | A2 β-casein yoghurt, Aqueous moringa leaf extract fortification, Functional dairy products, Antioxidant activity, Food quality |
| Beschreibung: | The escalating global burden of metabolic disorders and micronutrient deficiencies necessitates functional dairy innovations delivering concurrent antioxidant, bioactive component enrichments, and gastrointestinal health amelioration. This study investigated the effects of fortifying A2 β-casein yoghurt with 0%, 0.5%, and 1.5% of aqueous Moringa oleifera Lam. (M. oleifera) leaf extract (MLE) on its physicochemical, rheological, and functional properties. The yoghurt formulations were evaluated for pH, titratable acidity, acetaldehyde content, proximate composition, antioxidant activity, viscosity, curd tension, and syneresis. Principal Component Analysis (PCA) was employed to identify key relationships and elucidated correlations between variables. Results showed that increasing MLE concentration significantly elevated antioxidant activity (27.12%–96.37%) and ash content (0.79%–1.17%), while maintaining stable carbohydrate levels (20.37–20.38%). Higher MLE doses reduced viscosity (1,178.26 P–897.13 P) and curd tension (26.82 g/50 mL–17.84 g/50 mL), indicating softer gel structures. Acetaldehyde content rose with MLE addition (27.76–34.80 μmol/100 g), suggesting enhanced flavor compound production. Moreover, PCA revealed strong inverse relationships between acidity-related parameters and texture, emphasizing a trade-off between functionality and sensory quality. The study demonstrates that MLE fortification at 1% (T2) optimally balances antioxidant enrichment (94.67%) with acceptable texture. These findings provide practical insights for developing functional yoghurts tailored to health-conscious consumers. This research contributes significantly to the field by providing quantitative evidence of MLE’s effects on yoghurt matrix properties. The results advance the utilization of plant bioactives in dairy science, supporting the development of innovative, health-focused yoghurt products that meet evolving consumer preferences for functional foods with enhanced nutritional profiles. |
| Publikationsart: | Article |
| Dateibeschreibung: | application/pdf |
| Sprache: | English |
| ISSN: | 2622-1985 2622-4127 |
| DOI: | 10.25139/fst.vi.10581 |
| Zugangs-URL: | https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/10581 |
| Rights: | CC BY NC SA |
| Dokumentencode: | edsair.ejournaluniv..f491735ac1e3b38965ed8f519870e69b |
| Datenbank: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstract: | The escalating global burden of metabolic disorders and micronutrient deficiencies necessitates functional dairy innovations delivering concurrent antioxidant, bioactive component enrichments, and gastrointestinal health amelioration. This study investigated the effects of fortifying A2 β-casein yoghurt with 0%, 0.5%, and 1.5% of aqueous Moringa oleifera Lam. (M. oleifera) leaf extract (MLE) on its physicochemical, rheological, and functional properties. The yoghurt formulations were evaluated for pH, titratable acidity, acetaldehyde content, proximate composition, antioxidant activity, viscosity, curd tension, and syneresis. Principal Component Analysis (PCA) was employed to identify key relationships and elucidated correlations between variables. Results showed that increasing MLE concentration significantly elevated antioxidant activity (27.12%–96.37%) and ash content (0.79%–1.17%), while maintaining stable carbohydrate levels (20.37–20.38%). Higher MLE doses reduced viscosity (1,178.26 P–897.13 P) and curd tension (26.82 g/50 mL–17.84 g/50 mL), indicating softer gel structures. Acetaldehyde content rose with MLE addition (27.76–34.80 μmol/100 g), suggesting enhanced flavor compound production. Moreover, PCA revealed strong inverse relationships between acidity-related parameters and texture, emphasizing a trade-off between functionality and sensory quality. The study demonstrates that MLE fortification at 1% (T2) optimally balances antioxidant enrichment (94.67%) with acceptable texture. These findings provide practical insights for developing functional yoghurts tailored to health-conscious consumers. This research contributes significantly to the field by providing quantitative evidence of MLE’s effects on yoghurt matrix properties. The results advance the utilization of plant bioactives in dairy science, supporting the development of innovative, health-focused yoghurt products that meet evolving consumer preferences for functional foods with enhanced nutritional profiles. |
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| ISSN: | 26221985 26224127 |
| DOI: | 10.25139/fst.vi.10581 |