Preparation of Drink of Naturally Colored Milk Mixed with Root Beet إنتاج مشروب لبني ملون طبيعيًا باستخدام البنجر | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 11, Issue 8, August 2020, Pages 227-230 PDF (818.25 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2020.112882 | ||
| Author | ||
| Sahar Abd Allah Nasser* | ||
| Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, Egypt | ||
| Abstract | ||
| The production of a milk drink naturally colored and rich in antioxidants . Being a color drink attracts consumers to reverse white milk which many consumers do not like. Beetroot is one of the richest vegetables in antioxidants. The drink was made with cow´s milk, the juice of beet was added to the milk at different percent (3,5 and 10 %). The chemical analysis of the drink was done, the acidity was measured, the antioxidants were evaluated at different concentrations, Microbiology and sensory tests during storage. total solids increased in the drink while protein, fat and ash decreased, and the increase in total solids due to high carbohydrate content in beet juice . The acidity increased during the storage period to 15 days, but did not coagulated at boiling temperature for up to 10 days while coagulated with boiling after 10 days. The content of milk with beet increased the antioxidants by increasing the percentage of added beet juice. | ||
| Keywords | ||
| Naturally colored milk; root beet; Chemical composition; antioxidant activity | ||
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