SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE | ||
| Egyptian Journal of Agricultural Research | ||
| Article 19, Volume 96, Issue 3, September 2018, Pages 1111-1125 PDF (616.78 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2018.140400 | ||
| Author | ||
| MOHAMMED I. HASHEM | ||
| Dairy Microbiology Department, Animal Production Institute, Agriculture Research Centre, Dokki, Giza, Egypt. | ||
| Abstract | ||
| This study aimed to produce new natural products from buttermilk supplemented with probiotic and Red beetroot (Beta vulgaris L.). Red beetroot (RBR) used as a health-promoting ingredient containing vitamins, minerals, antioxidants and fibres. Naturally, fermented buttermilk beverage were prepared by adding different levels of (RBR) puree (0,5, 10, and 15% v/v), 2% sugar and 0.15% CMC. Buttermilk fortified with (RBR) puree was characterized by increasing values of total carbohydrate, fibre, viscosity, total phenol compounds (PC), antioxidant activity%, Flow time and organoleptic properties. also, it was found suitable to support the growth of probiotic strains, namely: Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus. While the values of pH, whey syneresis, total bacterial count, moulds & yeast count were increased. All treatments were organoleptically acceptable and the buttermilk containing 10% (RBR) showed superior sensory properties compared to the control followed by that containing 15% (RBR). Successfully natural beverage prepared from buttermilk supplemented with (RBR) characterized by high nutritional value, high acceptability and could be used as formulate synbiotic dairy drinks. | ||
| Keywords | ||
| : buttermilk; Red Beet Root; probiotic; dairy functional food | ||
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