Production of Flavoured Fermented Camel Milk | ||
| Ismailia Journal of Dairy Science & Technology | ||
| Article 2, Volume 5, Issue 1, December 2017, Pages 9-20 PDF (280.19 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ijds.2017.8070 | ||
| Authors | ||
| Amany El-Deeb1; A. Dyab* 1; W. Elkot2 | ||
| 1Food Technology Research Institute, Agriculture Research center, Giza, Egypt. | ||
| 2Dairy science and Technology Department, Fac. of Agri. & Natural Res., Aswan Univ., Egypt. | ||
| Abstract | ||
| The present study investigated the effect of adding cinnamon (Cinnamomum verum) and doum palm fruit (Hyphaene thebaica) water extracts (as a natural flavour agent and antioxidant compound sources) on fermented camel milk properties. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used in the fermentation process. The analyses of chemical and nutritional values of camel milk, cinnamon and doum palm fruit extracts were performed. The samples were analyzed for physicochemical, phenolic compounds, antioxidant activity, minerals, vitamins, rheological, microbiological and sensory properties when fresh and during storage (21 day) at 4±1°C. Flavoured fermented camel milk with concentrated cinnamon and doum extracts caused a significant increase in total phenolic content proportionally with increasing the concentration level of added extracts, while significant decrease was shown during storage period. The antioxidant activity of flavoured substituted fermented camel milk in which concentrated cinnamon and doum extracts were added ranged from 91.39 - 90.31% when 3 and 9% extracts levels were added respectively. Fermented camel milk flavoured with doum extract had higher vitamins content compared with that made by adding cinnamon extract. Minerals content in treatments with doum fruit extract showed the highest contents of potassium (K), sodium (Na), iron (Fe) and zinc (Zn) compared with untreated fermented camel milk. The greatest increase rate observed in potassium (K) in fermented camel milk made by adding3% and 9%cinnamon and doum extracts. Total bacterial count increased in all flavoured fermented milk, while the count of Str. thermophiles and Lb. bulgaricus increased to maximum at the 14th day of storage period then decreased up to the end of storage period. Increasing levels of cinnamon and doum extracts negatively influenced the sensory scores of some properties of fermented camel milk. The overall results cleared that, it is possible to produce good quality fermented camel milk with good flavour, body & texture, appearance and colour by adding of (cinnamon and doum) extracts as a good functional foods. | ||
| Keywords | ||
| camel milk; fermentation; Cinnamon; doum palm; nutritional values; Phenolic compounds; Antioxidant activity; rheological and organoleptic properties | ||
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