Work

Amino Acid Profile of Goat Milk Kefir with Lacticasei bacillus casei AP and Oat Milk during Storage

Year: 2024

Type: article

Abstract: Background: Accurate and up-to-date information about amino acid profile is crucial in the production and promotion of dairy products and fermented milk because both components contribute to the nutritional and market value of the dairy products. Methods: This study aims to evaluate the amino acid profile of goat milk kefir supplemented with Lacticaseibacillus casei AP, oat milk or both during 14-day storage using the gas chromatography method. Result: The results demonstrated that Lacticaseibacillus casei AP and oat milk incorporated into kefir production significantly affected amino acids (aspartac acid, glutamic acid, tyrosine, valin, phenylalanine, ileusin and leucine).The dominant amino acids in the treatments were phenylalanine (46.66 ppm), glutamic acid (40.40 ppm) and lysine (23.91 ppm). The storage time only significantly reduced the amount of valine. Conclusively, incorporating Lacticaseibacillus casei AP, oat milk or both into goat milk kefir did not negatively affect the amino acid profile during storage time.

Source: Asian Journal of Dairy and Food Research

DOI: 10.18805/ajdfr.drf-385

Authors: Putri Dian Wulansari, Widodo ., Sunarti ., Nurliyani .

Institution: Universitas Gadjah Mada

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Direktorat Jenderal Pendidikan Tinggi