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Effect of heat treatments on antioxidant properties and insulin content of camel milk

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Title Effect of heat treatments on antioxidant properties and insulin content of camel milk
Not Available
 
Creator Ansari Mohd. Matin,
Jyotsana Basanti,
Kumar Devendra,
Sawal Rajesh K,
Talluri Thirumala Rao,
Chandra Vikash,
Sharma G. Taru
 
Subject ABTS
antioxidants
camel milk
DPPH
insulin
pasteurisation
 
Description Not Available
The aim of this study was to evaluate the changes in antioxidant activity and insulin content of camel milk after thermal treatment. Camel milk samples were collected from dairy farm (ICAR-National Research Centre on Camel, Bikaner, India). The samples were processed with two heat treatment methods: High Temperature Short Time (HTST) and Low Temperature and Long Time (LTLT) and fresh camel milk (untreated) was used as control. The antioxidant activity of the milk was measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and 2, 2’-azino-bis (3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical scavenging activity. Insulin concentration was determined using ELISA kits in the different milk samples. DPPH radical scavenging activity was significantly lower (p0.05) difference in the insulin content in heat treated groups when compared with control group. Thus, data suggested that the milk processing by HTST pasteurisation preserves the antioxidant activity as well as insulin content in camel milk.
Not Available
 
Date 2021-04-30T08:25:24Z
2021-04-30T08:25:24Z
2020-04-30
 
Type Article
 
Identifier Not Available
0971-6777
http://krishi.icar.gov.in/jspui/handle/123456789/46927
 
Language English
 
Relation Not Available;
 
Publisher Camel Publishing House