Browsing by Author "Ahmed, Amina"

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    Development of Whey Beverages from Paneer Preparation Using Fruit Coagulants: A Comparative Study on Physicochemical and Sensory Properties.
    (Mbeya University of Science and Technology, Mbeya, Tanzania., 2024-05-09) Ahmed, Amina; Bajwa, Usher
    Whey is a by-product of milk generated during the preparation of coagulated milk products. However, whey disposal results in serious environmental pollution due to its high biological oxygen demand. Therefore, whey generated from the preparation of Indian soft cheese (paneer) by coagulating heated milk with 2% citric acid solution (control) lemon or Indian gooseberry (amla) extracts was collected and mixed with sugar, colour, and flavour were used to develop whey beverages. The whey and whey beverages were analysed for physicochemical and sensory properties. Whey from lemon extract contained higher total solids, fat and protein content than citric acid and amla extract. The ascorbic acid content was higher in amla (56.5 mg/100g) than in lemon whey (6.76 mg/100g) and was not detected in control. The total phenols (GAE mg/100g) and tannins (mg/100g) respectively were higher in amla (550; 394.45) than in lemon (69.23; 4.08) and citric acid (5.86; 0.00). The antioxidant activity was higher in whey from lemon extract (88.77%) than amla (81.38%) and citric acid (14.39%). The whey beverages from both fruit extracts were highly acceptable. Therefore, whey generated from paneer preparation can be used to make beverages with improved health benefits, hence minimising environmental pollution.
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    The Essential Oil From the Spices and Herbs Have Antimicrobial Activity Against Milk Spoilage Bacteria
    (African Journal of Agriculture and Food Science, 2022-03-24) Ahmed, Amina; Mdegela, Robinson H.
    Spices and herbs are usually added to milk to impart a particular flavour and medicinal purposes. Moreover, it is reported that additional spices and herbs extend the shelf life of milk. Contemporary use of essential oils from spices and herbs show promising results against various food spoilage microorganisms. Therefore, the essential oils from the spices and herbs from Zanzibar were used to assess antimicrobial activity against milk spoilage bacteria. The essential oils were extracted using steam distillation by a Clevenger apparatus. Minimum inhibitory concentrations (MICs) were determined by the microdilution method. All the extracts from cardamom, cinnamon, ginger, and lemongrass showed antimicrobial activity against Streptococcus thermophillus, Lactobacillus plantarum, and Escherichia coli. The essential oils exhibited higher antimicrobial activity than gentamycin. The MICs ranged between 0.004 and 0.125 µg/µl. Therefore, spices and herbs added to milk have the potential to inhibit the growth of milk spoilage bacterial.