Biochemical Properties of Bio-Fermented Strawberry Milk Beverage Supplemented with Probiotic Bacteria | ||
| Journal of the Advances in Agricultural Researches | ||
| Article 8, Volume 24, Issue 4 - Serial Number 93, December 2019, Pages 518-533 PDF (1.09 M) | ||
| Document Type: Research papers | ||
| DOI: 10.21608/jalexu.2019.163498 | ||
| Authors | ||
| Eman Haron1; Eman Hussein Ayad2; Azza Bakrey1; Mohsen Saed Darwesh2 | ||
| 1Research Center, Department of Food Sciences, Dokki, Giza, Egypt | ||
| 2Food Sciences Department, Faculty of Agriculture Saba Basha, Alexandria University | ||
| Abstract | ||
| Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide consumers acceptance, and have potential matrices for inoculation of probiotic microorganisms. Therefore this study aimed to produce a bio-fermented milk beverage fortified with different concentration strawberry juice 4, 8 and 12%. Using Abt5 probiotic culture composed of Lactobacillus acidophilus LA5, Bifidobacterium BB-12 and Streptococcus thermophilus. The chemical composition, physicochemical and biochemical properties of milk and juice were assessed. Fresh juice contained 91% moisture, 6.30 % total sugar, 1.23% crude protein, 0.2% crude fat , 0.27% total ash, pH 3.3, 0.81% total acidity, 7% total soluble solids (T.S.S), and phenolic compounds 667.22 mg gallic acid equivalent in100g fruit juice (mg GAE/100g of juice), total anthocyanine 47.65 (mg cyaniding-3- glycoside/L).Therefore, it shared a high antioxidant capacity inhibition ratio (92%) through the evaluation of the free radical-scavenging effect on 1,1-diphenyl-2-picrylhydrazine (DPPH). Results indicated that the products incorporated with 4% followed by 8 % juice were more accepted for 8 days at 4±2°C. The recommended level of ABT5 as a probiotic culture was 107CFU/ml which were exceeded for various bio fermented milk treatments and remained above 107 CFU/ml until the end of storage. | ||
| Keywords | ||
| Strawberry juice; Probiotic bacteria; Fermented milk; bioactive component; physicochemical characters; sensory evaluation | ||
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