Sains Malaysiana 53(2)(2024): 285-294

http://doi.org/10.17576/jsm-2024-5302-04

Probing the Potential of Water Chestnut Powder (Trapa bispinosa) in Improving the Shelf Life of Buttermilk

(Menyelidik Potensi Serbuk Berangan Air (Trapa bispinosa) dalam Meningkatkan Jangka Hayat Susu Mentega)

SADIA REHMAN RAO¹, NABILA GULZAR^1,*, MUHAMMAD NADEEM¹, SAIMA RAFIQ², FAKHARA KHANUM⁵, SHAMAS MURTAZA⁴ & MUHAMMAD AJMAL³

¹Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan

²Department of Food Science and Technology, University of Poonch, Rawalakot, 12350, Pakistan

³Food Chemistry Lab, Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan

⁴Department of Food Science and Technology, Muhammad Nawaz Sharif University of Agriculture, Multan

⁵Department of Human Nutrition and Dietetics, University of Agriculture, DIKhan

Diserahkan: 11 Januari 2023/Diterima: 20 Januari 2024

Abstract

Buttermilk, a valuable by-product of butter production, faces challenges in commercialization due to its limited shelf life and susceptibility to fungal growth. This study aimed to explore the use of water chestnut powder (WCP) as a means to extend the shelf life of buttermilk. The investigation involved evaluating the physicochemical properties, antioxidant activity, antifungal properties, and stabilizing effects of WCP in buttermilk. Buttermilk samples were prepared with varying concentrations of WCP (0%, 0.5%, 1%, 1.5%, and 2%) and stored at 4 °C for one month. The analysis of physicochemical properties showed that the concentration of WCP had a significant impact on the protein percentage, ash content, pH, and acidity of the Water Chestnut Buttermilk (WCBM). Assessment of antioxidant activity using the phosphomolybdenum method showed that, on the 21st day of storage, WCBM3 and WCBM4 exhibited total antioxidant capacities of 0.57±0.12 and 0.60±0.32, respectively, compared to the control with a capacity of 0.48±0.07. The antifungal activity of water chestnut powder buttermilk was evaluated using a qualitative method, which demonstrated inhibition of fungal growth. In the control and WCBM1 and WCBM2 treatments, the observed inhibition ranged from 1-4 mm. However, as the concentration of water chestnut powder increased in WCBM3 and WCBM4, the level of inhibition also increased. Textural analysis further indicated the stabilizing effect of WCP on buttermilk. Overall, the incorporation of WCP in buttermilk yielded promising results in terms of enhancing its physicochemical properties, antioxidant activity, antifungal potential, and textural stability. This study highlights the potential of water chestnut as an ingredient to improve the shelf life and quality of buttermilk, creating opportunities for its commercial utilization in the dairy industry.

Keywords: Antifungal; buttermilk; physicochemical; sensory; water chestnut

Abstrak

Susu mentega, produk sampingan yang berharga daripada pengeluaran mentega, menghadapi cabaran dalam pengkomersialan kerana jangka hayatnya yang terhad dan mudah terdedah kepada pertumbuhan kulat. Penyelidkan ini bertujuan untuk mengkaji penggunaan serbuk berangan air (WCP) sebagai cara untuk memanjangkan jangka hayat susu mentega. Kajian melibatkan penilaian sifat fizikokimia, aktiviti antioksidan, sifat antikulat dan kesan penstabilan WCP dalam susu mentega. Sampel susu mentega disediakan dengan kepekatan WCP berbeza (0%, 0.5%, 1%, 1.5% dan 2%) dan disimpan pada suhu 4 °C selama satu bulan. Analisis sifat fizikokimia mendedahkan bahawa kepekatan WCP mempunyai kesan yang signifikan terhadap peratusan protein, kandungan abu, pH dan keasidan Air Susu Mentega Berangan (WCBM). Penilaian aktiviti antioksidan menggunakan kaedah phosphomolybdenum menunjukkan bahawa, pada hari penyimpanan ke-21, WCBM3 dan WCBM4 menunjukkan jumlah kapasiti antioksidan masing-masing 0.57±0.12 dan 0.60±0.32, berbanding kawalan dengan kapasiti 0.48±0.07. Aktiviti antikulat serbuk susu mentega berangan air dinilai menggunakan kaedah kualitatif, yang menunjukkan perencatan pertumbuhan kulat. Dalam kawalan dan rawatan WCBM1 dan WCBM2, perencatan yang diperhatikan adalah antara 1-4 mm. Walau bagaimanapun, apabila kepekatan serbuk berangan air meningkat dalam WCBM3 dan WCBM4, tahap perencatan juga meningkat. Analisis tekstur seterusnya menunjukkan kesan penstabilan WCP pada susu mentega. Secara keseluruhannya, penggabungan WCP dalam susu mentega membuahkan hasil yang memberangsangkan daripada segi peningkatan sifat fizikokimia, aktiviti antioksidan, potensi antikulat dan kestabilan tekstur. Kajian ini menyerlahkan potensi berangan air sebagai ramuan untuk meningkatkan jangka hayat dan kualiti susu mentega, mewujudkan peluang untuk penggunaan komersialnya dalam industri tenusu.

Kata kunci: Antikulat; berangan air; deria; fizikokimia; susu mentega

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*Pengarang untuk surat-menyurat; email: nabila.gulzar@uvas.edu.pk