ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF CHAKKA WHEY BASED BEVERAGE
Loading...
![Thumbnail Image](assets/images/Item.jpg)
Date
2019-08-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
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.