Evaluation of different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product. (1st January 2016)

• Record Type: Journal Article
• Authors: Alu'datt, Muhammad H.; Rababah, Taha; Alhamad, Mohammad N.; Obaidat, Mohammad M.; Gammoh, Sana; Ereifej, Khalil; Al-Ismail, Khaild; Althnaibat, Rami M.; Kubow, Stan
• Is Part Of: Food chemistry. Volume 190(2016)
• Page Start: 436
• Page End: 441
• Publication Date: 2016-01-01
• Subjects: Milk -- Biofunctional -- Freeze-drying -- Solar-drying -- Sheep; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.05.118
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Enhancing the contents of short chain fatty acids in solar dried sheep milk product. Salt treatment improved biological properties of solar dried sheep milk product. New major protein bands in unsalted of freeze and solar dried fermented sheep milk. Abstract: The purpose of this study was to evaluate the effect of solar and freeze drying techniques on the physicochemical, nutritional and biofunctional properties of salted or unsalted Jameed from fermented sheep milk product. The highest yield of Jameed was obtained via the salted-solar drying process. As measured by colorimetry, salted freeze-dried Jameed showed improved consumer characteristics in terms of increased lightness and decreased red and yellow color components. When unsalted Jameed was prepared by solar or freeze drying, additional major peptide bands were detected by SDS–PAGE treatments as compared to the solar or freeze drying of the salted Jameed. Use of salt in the preparation of solar dried Jameed also led to the highest ACE inhibitory activities whereas antioxidant activity was lowest in unsalted solar dried Jameed. The study findings indicate that both greater yield and better overall nutritional and biofunctional properties were associated with solar dried salted Jameed.