Preparation and Antioxidant Activity of Turmeric Colostrum Fermented Milk

Abstract

In order to develop a kind of turmeric bovine colostrum fermented milk with high antioxidant capacity, the formula of turmeric bovine colostrum fermented milk was optimized by response surface analysis on the basis of single factors, with sensory evaluation as the response value, and the physicochemical indexes and antioxidant activity of the product were analyzed. The results showed that the optimal fermentation process of turmeric bovine colostrum was as follows: Curcumin microcapsule dosage of 0.5%, inoculum dosage of 2%, colostrum dosage of 30%, sucrose dosage of 6%, and the sensory score of fermented milk reached 91.24. The hardness of turmeric colostrum fermented milk was 0.97 N, elasticity was 3.96 mm, viscosity was 0.83 N, cohesion was 0.83, viscosity was 0.62 mJ, acidity was 88.63 °T, protein content was 3.98 g/100 g, fat content was 0.46 g/100 g, lactic acid bacteria count was 6.59×108 CFU/mL, no pathogenic bacteria were detected. When the concentration of yogurt was 25%, the scavenging rates of DPPH·, ABTS+· and hydroxyl free radical of turmeric bovine colostrum fermented milk were 89.59%, 95.39% and 63.26%, respectively. The antioxidant capacity of turmeric bovine colostrum fermented milk was significantly better than that of ordinary fermented milk.

Keywords

• curcumin microcapsule
• bovine colostrum
• acidified milk
• quality analysis
• antioxidant activity