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Research Article | DOI: https://doi.org/10.31579/2637-8914/243
1Ministry of Agriculture and Animal Resources and Irrigation, Khartoum State, Sudan.
2Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P. O. 321 Khartoum, Sudan.
3Institute for Studies & Promotion of Animal Export, University of Khartoum, P.O. Box 321, Khartoum, Sudan.
*Corresponding Author: Ibtisam E. M. El Zubeir, Institute for Studies & Promotion of Animal Export, University of Khartoum, P.O. Box 321, Khartoum, Sudan.
Citation: Salwa Y. E. Ahmed and Ibtisam E. M. El Zubeir (2024), Storage Quality of Goat Milk Yoghurt Mish Containing Black Cumin (Nigella sativa L.) and Coriander (Coriandrum sativum L.) Seeds, J. Nutrition and Food Processing, 7(9); DOI:10.31579/2637-8914/243
Copyright: © 2024, Ibtisam E. M. El Zubeir. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: 27 June 2024 | Accepted: 16 July 2024 | Published: 02 August 2024
Keywords: goat’s milk; mish; spices; composition, sensory characteristics
Many people do not prefer goat’s milk yoghurt due to its characteristic goaty flavor, hence this study was conducted to investigate the effect of adding black cumin (Nigella sativa L.) and coriander (Coriandrum sativum L.) seeds on the chemical composition and sensory characteristics of goat’s milk yoghurt mish during storage. Two treatments were conducted in addition to the control, they include the addition of 0.5% black cumin and 0.5% coriander seeds that were added to the yoghurt mish after incubation. The chemical and sensory analysis were conducted during the 2nd, 7th and 15th days of storage. The fat content was significant (P<0.05) higher in the yoghurt mish fortified with black cumin seed, while the total solids, protein, ash and titratable acidity contents were significant (P<0.05) higher in the yoghurt mish fortified with coriander. Moreover, significant (P<0.05) variations were reported for the compositional contents of goat yoghurt mish during the storage period. The best colour score was recorded for the control yoghurt mish, while the best flavor, taste and over all acceptability scores were reported for the yoghurt mish fortified with black cumin. The results revealed significant (P<0.05) differences in color and texture between the control and treated yoghurt mish samples. Moreover, the results indicated that all the sensory characteristics of yoghurt mish were significantly (P<0.05) affected during the storage period. This study concluded that fortification of yoghurt mish with coriander and black cumin seeds improve the compositional quality and the taste, flavor and the overall acceptability scores of goat milk yoghurt mish. This indicates the possibilities of processing and marketing of such products.
In the rural areas, the goats breeding along with ewes have been the main sources of milk to families since ancient times [1]. Moreover, an increase in milk demand can be overcome by increasing small ruminants such as goats [2]. Hence, the increasing in production of goats is due to growing demands for ovine milk by consumers [3]. This because some components in goat milk have more advantages of specific benefits in human nutrition and food security than other dairy species [2]. The nutritional and therapeutic values of goat milk make special for human consumption [4].
Fermented goat’s milk products could represent a good opportunity to increase the supply of dairy products with greater nutritional value [4,5]. Goat’s milk is particularly suitable for the production of yoghurt, due to its composition as well as providing numerous health benefits [6]. In addition, yoghurt has a refreshing pleasant, organoleptic and high nutritive value [7].
The sensory properties of dairy products such as flavor, texture and appearance attributes, determine consumer acceptability and willingness to repeat purchase of a product, with some additional contribution from their nutritional value and wholesomeness [8]. In this regards, the common mish flavoured with black cumin and fenugreek revealed high production and sale ratio compared with the newly spicy mish that flavoured with cumin and pepper [9].
Black cumin (Nigella sativa) is an annual plant that belongs to the Ranunculaceae family, with antimicrobial, anti-inflammatory, antioxidant, antidiabetic, gastroprotective and hepatoprotective activities [10]. Black cumin showed significant preservative effect in improving the keeping quality of the dairy products [9,11,12,13]. Moreover, increase of the total phenolic characteristic and antioxidant activity of yoghurt fortified with black cumin and honey indicate the possibility of consuming bioactive yoghurt [14]. Also, the addition of germinated black cumin seeds extract improved some of the physicochemical and bioactive properties of fortified yoghurts including antioxidant and antidiabetic properties [15].
Coriander (Coriandrum sativum L.) is an annual herb aromatic plant belonging to the Apiaceae family [16]. Coriander has been used as a spice for medicinal and food purposes since long ago [17]. Coriander seeds has antioxidant, antimicrobial, anti-inflammatory, anticoagulant, anticonvulsant and analgesic properties [17,18]. It is used for digestion problems [19]. Also, yoghurt, fresh and cream cheese to give aroma and taste [20]. The addition of coriander seed powder and probiotic strains to yoghurt can improve its nutritional and functional properties [16]. Moreover, yoghurt fortified with Coriaandrum sativum has longer shelf-life, more nutritious and has more consumer acceptance [21]. On the other hand, smoking using Coriandrum sativum seed was found to improve the keeping quality and acceptability of Mudaffara cheese [22].
Mish is a sour traditional popular dairy product that is currently produced by commercial dairy companies with a shelf-life of more than 21 days in Sudan [9,11,23].
Goat milk can be used to prepare a wide variety of dairy products such as yoghurt [24]. Goat milk yoghurt is an excellent source of fatty acids, proteins, and minerals, however, it is not well accepted by many consumers, due to its typical flavor derived from caprylic, capric, and caproic acids present in this milk and its dairy products [25]. Also, goat’s milk and its products are not accepted in Sudan because of the mild “goaty flavor” in fresh goat’s milk. although, the production and processing of goat’s milk is of vital nutritional and social importance in the rural areas of Sudan. In order to make the goat’s milk acceptable, the addition of black cumin (Nigella sativa) and coriander (Coriandrum sativum) seeds is tried in this stuy in order to improve the quality of goat milk. Thus, it is meant in this study to produce an intermediate product (yoghurt mish) between yoghurt and mish by making use of goat milk. So the formulated product can be made by women in rural and urban areas to utilize goat milk. The effect of adding the selected spices seeds on the chemical composition and sensory characteristics of the produced product during the storage was also evaluated.
Source of materials
Fresh goat’s milk was obtained from Kuku Research Center Farm, Hilat Kuku, Khartoum during September 2019. The milk samples were collected, cooled and transported to the laboratories of the Department of Dairy Production, Faculty of Animal Production, Khartoum University, for processing and analysis.
The yoghurt starter culture (Streptococcus thermophilus and Lactobacilus bulgaricus), a product of CHR-HANSEN (YoFlex® Express 1.0) were bought from the local market at Khartoum State. Also, coriander, black cumin, and plastic cups were purchased from the local market.
Preparation of yoghurt mish
Yoghurt mish was produced using goat’s milk with addition of spices. Three yoghurt mish samples were prepared as follows,
Processing of yoghurt mish
The milk was heated to 95ºC for 10 minutes, and then allowed to cool with constant gentle agitation to an incubation temperature of 45ºC. The yoghurt starter culture was added at the rate of 3% (w/v). The milk was poured into plastic cups, covered and incubated at 42-45ºC for 4 hours, then coriander or black cumin seeds, were added to the treated samples, after incubation at the rate of 0.5%. The cups then placed in the refrigerator at 4ºC for 15 days. The chemical and sensory analysis were conducted at the 2nd, 7th and 15th day's during the storage.
Chemical analysis of yoghurt mish
The total solids content was determined according to the modified method of AOAC method [26]. The fat content was determined by Gerber method [27]. The protein content was determined by Kjeldahl method [26]. The ash content was determined using gravimetric method and the titratable acidity of yoghurt mish was determined by the titeration method [26].
Sensory evaluation
Yoghurt mish samples were subjected to sensory evaluation using 10 semi-trained panelists at the 2nd, 7th and 15th day's of the storage. The panelists were asked to rank the samples for the appearance, color, flavor, texture, taste and overall acceptability using 5 points hedonic scale with 5 as the highest score and 1 as the lowest [28].
The samples were given codes before being tested. The tests were done in duplicate.
Statistical analysis
General Linear Model (GLM) was used to determine the effect of type of spices (coriander and cumin, 0.5%, and storage period, 2nd, 7th and 15th day's, on the chemical composition as well as sensory characteristics scores of yoghurt mish. Mean separation was done using Duncan Multiple Range test at P≤0.05 [29].
Effect of adding black cumin and coriander to goat milk yoghurt mish
Table 1 presents the chemical composition of yoghurt mish as affected by the addition of black cumin and coriander seeds. The total solids content of yoghurt mish was significantly (P<0>
The fat content (Table 1) was significantly (P<0>
The protein content of yoghurt mish (Table 1) was significantly (P<0>
The ash content of yoghurt mish (Table 1) was significantly (P<0>
The acidity was significantly (P<0>
Means within the same row bearing similar letters are not significantly different (P>0.05).
S.L. = Significance level
*** = P<0>
** = P<0>
* = P<0>
N S =Not significant
Table 1: Phsico-chemical feature of goat milk yoghurt mish containing cumin and coriander seeds
Effect of storage period on the chemical composition of goat milk yoghurt mish
Table 2 showed that the total solids contents of goat milk yoghurt mish increased from 12.37±0.18% at the 2nd day of storage period to 12.60±0.19% and 12.77±0.24% at the 7th and 15th days of storage, respectively. The increase in total solids content of goat yoghurt mish towards the end of storage period is in agreement with those reported previously [38]. Significant differences (P<0>
The fat content of yoghurt mish was high at the 2nd day of storage period (4.28±0.09%) and was then decreased at the 7th and 15th days of storage to 4.20±0.06% and 4.15±0.08%, respectively (Table 2). This result is in line with those reporting that the highest fat content of probiotic yoghurt was found during the 2nd day of storage and the lowest on the 15th day of storage [39]. Similarly, highly significant differences (P<0>
The protein content of yoghurt mish (Table 2) was high at the 2nd day of storage period (3.58±0.30%) and showing a decreasing trend at the 7th and 15th days (3.31±0.14% and 2.86±0.18%, respectively). The reduction could be because during the fermentation process evolves the yoghurt antioxidant activity by releasing various bioactive peptides and free amino acids during lactic acid fermentation [40,41]. The fat and protein content of goat milk yoghurt were significantly (P<0>
The ash content of yoghurt mish decreased from 0.81±0.02% at the 2nd day of storage period to 0.80±0.03% and 0.71±0.05% at the 7th and 15th days of storage, respectively (Table 2). Similarly, higher values (2.03±0.096%) was reported for the ash content of mish samples at day 1 compared to that obtained at day 21 (1.47±0.096%) of the storage periods [42]. However, the ash content of commercial mish showed non-significant (P>0.05) reduction during the storage period [30].
The acidity of goat milk yoghurt mish was significantly (P<0>
| Measurement | Storage period \ ̸ days | S.L. | ||
| 2 | 7 | 15 | ||
| Mean± S.E | Mean± S.E | Mean± S.E | ||
| Total solids (%) | 12.37a±0.18 | 12.60a±0.19 | 12.77a±0.24 | N S |
| Fat (%) | 4.28b±0.09 | 4.20a±0.06ͣ | 4.15b±0.08 | ** |
| Protein (%) | 3.58a±0.30 | 3.31a±0.14 | 2.86b±0.18 | *** |
| Ash (%) | 0.81a±0.02 | 0.80a±0.03 | 0.71a±0.05 | N S |
| Acidity (%) | 0.07b±0.005 | 0.08b±0.005 | 0.09a±0.005 | *** |
Means within the same row bearing similar letters are not significantly different (P>0.05).
S.L. = Significance level
*** = P<0>
** =P<0>
N S =Not significant
Table 2: Effect of storage period (days) on the chemical composition of goat milk yoghurt mish fortified with black cumin and coriander seeds
Changes among storage period (days) on the chemical composition of goat milk yoghurt mish
Table 3 showed that the fat, protein, total solids, ash and titratable acidity contents of the yoghurt mish were significantly (P<0>
Coriander seeds at 0.5% gave the highest total solids, protein, ash and acidity content in yoghurt mish (Table 3). This is because coriander has higher amounts of amino acids, proteins, minerals, carbohydrates and fats [21]. Also, the coriander contain fibers, vitamins and minerals that make it a suitable material to promote bacterial growth [45]. Furthermore, the biological activities of coriander are the main reason to the increase of its potential uses as a functional food for the health-giving additives industry [19]. Meanwhile, the black cumin seeds at 0.5% gave the highest fat content in yoghurt mish made from goat milk (Table 3). Proximate analysis of black cumin (Nigella sativa L.) seeds showed as much as 45.4
This investigation concluded that the total solids, fat, protein, ash and titratable acidity content of the yoghurt mish were significantly (P<0>
Salwa Ahmed: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Resources, Visualization, Validation, Writing – original draft.
Ibtisam El Zubeir: Conceptualization, Methodology, Investigation, Resources, Supervision, Visualization, Validation, Writing – review & editing.
The data used in the current paper will be available upon request from the crosponding author.
Thanks and appreciation are extended to Mr. Ahmed Sabeel for his help during the statistical analysis of the present data and Mohammed Elfatih for his technical help during the laboratory work.
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