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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 930-945
DOI: http://dx.doi.org/10.20546/ijcmas.2017.602.104


Biofunctional Properties of Cultured Buttermilk Prepared by Incorporation of Fermented Paneer Whey
Sonali L. Parekh*, Smitha Balakrishnan, Subrota Hati and K.D. Aparnathi
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand-388110, India
*Corresponding author
Abstract:

In dairy industry whey is a by-product during the manufacture of coagulated milk products such as paneer, channa, casein etc. Bioactive peptides produced by the fermentation of the whey have various biofunctional properties. The ACE inhibitory activity of cultured buttermilk prepared by addition of 40% fermented whey (RT3), 30% fermented whey (RT4) and control (RT5) were found to be 69.24, 64.50 and 57.63 per cent respectively. The antioxidant activity of cultured buttermilk as determined by ABTS method were 54.58 (RT3), 47.59 (RT3) and 41.57 per cent (RT5). The antimicrobial studies showed that the zone of inhibition by RT3, RT4 and RT5 against S. aureus were 2.23, 2.00 and 0.32 mm; and it was 2.81, 2.20 and 1.28 mm respectively against E. coli while thee inhibition zone against S. thyphi by RT3, RT4 and RT5 were 2.60, 2.10 and 0.82 mm respectively. Incorporation of fermented paner whey significantly improved the biofunctional properties of cultured buttermilk.


Keywords: Paneer whey, Cultured buttermilk, Bioactive peptides, Fermentation, Biofunctional properties.
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How to cite this article:

Sonali L. Parekh, Smitha Balakrishnan, Subrota Hati and Aparnathi, K.D. 2017. Biofunctional Properties of Cultured Buttermilk Prepared by Incorporation of Fermented Paneer WheyInt.J.Curr.Microbiol.App.Sci. 6(2): 930-945. doi: http://dx.doi.org/10.20546/ijcmas.2017.602.104