Antioxidant, antibacterial, and antitumor activities of goat's stirred yoghurt fortified with carob molasses
Ola M.A.K. Shalabi
This study investigated the effects of adding carob molasses at 5 %, 10 %, and 15 % on physicochemical, rheological, and biological activities such as antioxidant, antibacterial and antitumor activities, as well as microbiological and sensory properties of stirred yoghurt samples during the cold storage period. Increasing the concentration of carob molasses increased the content of total solids (TS), titratable acidity, yellowness /blueness values, antioxidant, antibacterial, cytotoxic activity, and overall acceptability. Still, it significantly decreased the samples' ash content and water holding capacity. Furthermore, carob molasses concentration significantly affected on the fat content, viscosity, whiteness, redness /greenness values, molds, and yeast counts. In contrast, it had no significant effect on protein content, pH values, and the count of Streptococcus thermophilus and Lactobacillus bulgaricus in the stirred yoghurt containing carob molasses. The energy-dispersive spectroscopy (EDS) microanalysis of stirred yoghurt containing carob molasses showed differences in elemental content among samples. The stirred yoghurt fortified with 15 % carob molasses had the highest overall acceptability in the sensory evaluation and exhibited a higher effect in decreasing the viability of the three tested human tumor cell lines compared to the control and other treatments.
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