Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Dec 31;29(4):546-553.
doi: 10.3746/pnf.2024.29.4.546.

Evaluation of Fermented Goat Milk Quality Lactobacillus plantarum SNT13 Enhanced with Clitoria ternatea Flower Extract and Stingless Bee Honey (Heterotrigona itama)

Sri Melia  1 , Indri Juliyarsi  1 , Salam Ningsih Aritonang  2 , Rizki Dwi Setiawan  1 , Rusdimansyah  2
Affiliations

Evaluation of Fermented Goat Milk Quality Lactobacillus plantarum SNT13 Enhanced with Clitoria ternatea Flower Extract and Stingless Bee Honey (Heterotrigona itama)

Sri Melia et al. Prev Nutr Food Sci. .

Abstract

Stingless bee honey and Clitoria ternatea flowers are functional foods known for their numerous health benefits. Incorporating these functional ingredients into fermented milk can influence the properties of the final product. This study aimed to evaluate the effects of supplementing stingless bee honey (SBH) from Heterotrigona itama and Clitoria ternatea flower extract (CTFE) on the physicochemical and functional characteristics of fermented goat milk. SBH and CTFE were added in varying concentrations during the fermentation process. The proximate composition, total titratable acidity (TTA), pH, color (L*, a*, b*), total lactic acid bacteria (LAB), antioxidant capacity, and total phenolic content were analyzed. Supplementation with SBH and CTFE led significant changes in proximate composition across treatments, with notable increases in carbohydrate content and total LAB. However, SBH and CTFE had no effect on the TTA or pH of the fermented goat milk. Brightness and yellowness increased with SBH, while CTFE reduced L* and a* values. Moreover, antioxidant capacity and total phenolic content increased with higher concentrations of SBH and CTFE. In conclusion, SBH and CTFE supplementation can modify the physical properties of fermented goat milk while enhancing its quality by boosting total LAB, antioxidant capacity, and total phenolic content.

Keywords: Lactobacillales; antioxidant; functional food; probiotics.

PubMed Disclaimer

Conflict of interest statement

AUTHOR DISCLOSURE STATEMENT The authors declare no conflict of interest.

Figures

Fig. 1
Fig. 1
TTA (A) and pH (B) of fermented goat milk with different levels of SBH and CTFE. TTA, total titratable acidity; SBH, stingless bee honey; CTFE, Clitoria ternatea flower extract.
Fig. 2
Fig. 2
LAB Count of fermented goat milk with different levels of SBH and CTFE. LAB, lactic acid bacteria; SBH, stingless bee honey; CTFE, Clitoria ternatea flower extract.
Fig. 3
Fig. 3
Antioxidant capacity (A) and total phenolic content (B) of fermented goat milk with varying levels of SBH and CTFE. SBH, stingless bee honey; CTFE, Clitoria ternatea flower extract.
See this image and copyright information in PMC

References

    1. Abdel Moneim ES, Rania MA, Zakaria AS. Effects of storage on quality of yoghurt prepared from cows' and goat's milk and pure strains of lactic acid bacteria. J Sci Tech. 2011;12:136–143.
    1. Al-Hatamleh MAI, Boer JC, Wilson KL, Plebanski M, Mohamud R, Mustafa MZ. Antioxidant-based medicinal properties of stingless bee products: Recent progress and future directions. Biomolecules. 2020;10:923. doi: 10.3390/biom10060923. https://doi.org/10.3390/biom10060923. - DOI - PMC - PubMed
    1. ALKaisy QH, Al-Saadi JS, AL-Rikabi AKJ, Altemimi AB, Hesarinejad MA, Abedelmaksoud TG. Exploring the health benefits and functional properties of goat milk proteins. Food Sci Nutr. 2023;11:5641–5656. doi: 10.1002/fsn3.3531. - DOI - PMC - PubMed
    1. Ammar ETMA, Ismail MM, Khalil AEE, Eid MZ. Impact of fortification with honey on some properties of bio-yoghurt. J Microbiol Biotechnol Food Sci. 2015;4:503–508. doi: 10.15414/jmbfs.2015.4.6.503-508. - DOI
    1. Ammar ETMA, Ismail MM, El-Shazly AK, Eid MZ. Using of honey and olive oil in production of synbiotic yoghurt. J Food Dairy Sci. 2014;5:653–666. doi: 10.21608/jfds.2014.53189. - DOI

LinkOut - more resources