Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012320210301Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage495815538510.21608/jfds.2021.64454.1018ENSalah AhmadKhalifaFood Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, EgyptA. M. GomaaBiochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt.Journal Article20210310Anthocyanin have been used as a natural food colourant and as a source of natural antioxidants. Aqueous extracts of dried roselle calyces, outer peels of yellow onions, and peanut skins were used as sources of anthocyanin and other functional components such as phenolic and flavonoid compounds to fortify yoghurt beverages. Antioxidants, total phenolics, total flavonoids and anthocyanin were estimated in the plant extracts. Colour stability was evaluated in yoghurt beverages fortified with anthocyanin extracted during the storage period at 4±1°C for three weeks. The highest amount of total phenolic content was observed in peanut skin extract (1.645 mgml<sup>-1</sup>), followed by dry outer peels of onions (1.5 mgml<sup>-1</sup>) and roselle calyces (1.3 mgml<sup>-1</sup>). Dry outer peels of onions showed the highest flavonoid content compared with peanut skin and roselle calyces extract. The highest amount of total anthocyanin was observed in roselle calyces (3.877 mg 100 g<sup>-1</sup>), followed by aqueous extract of onions skin (0.635 mg 100 g<sup>-1</sup>). During the storage period at 4±1 °C for three weeks, yoghurt beverages physicochemical and functional properties had been evaluated. The anthocyanin improved the colour, appearance, and overall acceptability of fortified yoghurt beverages. The overall results suggested that it is possible to produce high-quality yoghurt beverages fortified by adding 0.2% extracts of dry peanut skins, dry roselle calyces, and dry outer peels of yellow onions, which obtaining colours degree of red-orange, cheery red, and orange-yellow, respectively, colour stability during the storage period at 4±1°C for three weeks.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012320210301Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)596416041010.21608/jfds.2021.160410ENAmal M.EwisDairy Technology Research Department, Animal Production Research Institute, Research Center, Egypt .AgricultureJournal Article20210301Functional yoghurt drinks ( Y.D ) were prepared as follows : treatment A ( Y.D. + 3% oat + 6% sucrose ) , treatment B ( Y.D. + 3% oat +0.25 % stevia ) , treatment C ( Y.D. + 6% sucrose , control ) .All drinks were stored at 5 ± 1 °C for 15 days and analyzed for chemical , microbiological , rheological , and sensory properties . Total energy , total solids ( T.S ) , fat , total protein , carbohydrate and ash contents were found highest in treatment A , during storage period .Treatment A recorded the highest values of viscosity and the lowest rate of whey separation . Total dietary fibers was found higher in fresh treatment B <strong>.</strong> Seven essential amino acids ( EAA) and ten Non-essential amino acids ( NEAA ) were detected in all fresh Y.D samples . Valine amino acid was the predominant amino acid in EAA and Glutamic acid was the corresponding one in NEAA. Sulfur amino acids ( Methionine & cysteine ) were also detected in all treatments. The ratio between EAA<strong> :</strong> NEAA was found highest in Y.D A , followed by B and C , in order<strong> .</strong> Counts of lactic acid bacteria in yoghurt drinks fortified with oat were found the highest . Yeasts & Molds were appeared in low counts in all treatments at the day 15 of storage . Therefore , low calorie functional Y.D. sweetened with stevia and fortified with oat powder may be produced successfullyMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012320210301Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products657116065410.21608/jfds.2021.69630.1019ENAliaa AliDarwishDairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, EgyptJournal Article20210303Three cheese samples containing <em>L. casei</em> formulated with milk fat (C1), shortening oil (SH1), and cocoa butter substitute oil (SU1) and other three samples containing <em>L. acidophilus</em> formulated with milk fat (C2), shortening oil (SH2), and cocoa butter substitute oil (SU2) were prepared. Cheese samples were evaluated for their chemical composition, pH, and viable counts of <em>L. casei </em>and <em>L. acidophilus</em> during storage for 30 days before and after <em>in vitro</em> digestion. pH values gradually decreased over time (milk fat-based cheese samples had the highest pH values). Results revealed that the viability of <em>Lactobacillus</em> spp. was strain-dependent (<em>L. casei</em> was of higher viability than <em>L. acidophilus</em>). In the undigested samples, the viability of <em>L. casei </em>and <em>L. acidophilus </em>significantly decreased over time, keeping higher viable counts (˃10<sup>6</sup> CFU/g). <em>In vitro</em> digestion strongly declined <em>Lactobacillus</em> viability and <em>L. acidophilus </em>was the most inhibited strain. Results demonstrated a great influence of fat type on <em>Lactobacillus</em> viability where the highest viable numbers were observed in samples containing milk fat (C1, and C2). Moreover, the inhibition rate (%) was strongly influenced by <em>in vitro </em>digestion, fat type, and <em>Lactobacillus</em> strain used. Accordingly, the higher inhibition rate was recorded for <em>L. acidophilus</em> in digested cheese containing shortening and substitute oils (41.47, and 34.04%, respectively). Thus, the results of the current study indicated that milk fat is the most suitable fat type in protecting probiotic viability in cheese.