Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Fortification of compounds that contain functional components can improve product quality without affecting the characteristics in storage. This study evaluated effect supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, 14 days) on goat milk kefir. The observed parameters were microbiological (total lactic acid bacteria (LAB), total plate count or TPC, yeast) chemical solids, acidity, pH, alcohol level, free fatty (FFA)), profiles, antioxidant properties phenol DPPH). result showed supplemented into kefir increased phenol, DPPH decreased level. Storage time yeast, solids but alcohol, DPPH. We also identified 31 acids. Supplementing 2% combined with 14-day produce ± twice as much those control group does not negatively affect product.