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Subject: Dairy Microbiology × Author: THUPAKULA SARASWATHI × End date: 2020 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGE
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-08-01) THUPAKULA SARASWATHI; RAMACHADRA, B.
    The present study was aimed to utilization of chakka whey obtained from chakka using Lactococcus lactis ssp. lactis, yoghurt culture Streptococcus thermophilus and Lactobacillus delbreuckii ssp. bulgaricus, Befidobacterium sp. These cultures were used separately and in combination for the preparation of chakka. The chakka whey beverages added with different levels of sugar at 5, 7.5 and 10 per cent. At the 7.5 per cent sugar level, the chakka whey beverage prepared from chakka whey obtained from chakka using yoghurt culture was found to be best among the other cultures. In case of antibacterial activity of chakka whey and its beverage, there was no antibacterial activity against E.coli and Salmonella sp. But, the antibacterial activity against the test organism Stap.aureus were 11.78 , 12.10, 13.0 and 12.5 sq.mm for chakka whey beverage prepared from chakka whey obtained from chakka using Lactococcus lactis ssp. lactis, yoghurt culture, Bifidobacterium sp. and in the combined cultures respectively. The antioxidant activity (% DPPH) of chakka whey, beverage and their fractions of supernatant and CFE obtained using Lactococcus lactis ssp. lactis were 18.03, 24.03, and 43.8. Similarly chakka whey beverage, their fractions of supernatant and CFE obtained using yoghurt culture, Bifidobacterium sp. were 61.72, 47.36, 70.49 and 61.41, 53.06, 61.40 respectively, whereas in case of chakka whey beverage prepared from chakka whey obtained from chakka using combined cultures it was 35.2, 35, 54.30. The effect of heating on antioxidant activity (% DPPH) of chakka whey beverages at control, pasteurization, 85oC/30 min, boiling and sterilization temperatures showed 70.49, 49.33, 32.85, 19.1 and negative values respectively. The altered pH values of chakka whey beverages at control 2, 3, 4, 5, 6, 8 and 9 had 70.49, 84.5, 80.5, 60.5, 58, 20, 13, 11 and 8.0 (% DPPH) antioxidant activity respectively. The characterized crude whey protein obtained on dialysis of whey beverage had 4.9 pH, 0.20 acidity (Lactic acid) per cent, Further, heating of whey proteins at 80oC for 5 min had lost 20 per cent whey proteins. And the antioxidant activity of dialysed whey proteins at 1:10 dilution was 36.8 (% DPPH), 12.5 Sq.mm antibacterial activity against the Stap.aureus. The optimized chakka whey beverages prepared from whey obtained from chakka using yoghurt culture was stored at refrigeration temperature (7±1oC) and was found acceptable till 12th day at refrigeration temperature respectively.