El-Gendy, M., Abdeen, E. (2020). Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage. Journal of Food and Dairy Sciences, 11(12), 355-362. doi: 10.21608/jfds.2021.55265.1012
Marwa Hatem El-Gendy; E. M. Abdeen. "Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage". Journal of Food and Dairy Sciences, 11, 12, 2020, 355-362. doi: 10.21608/jfds.2021.55265.1012
El-Gendy, M., Abdeen, E. (2020). 'Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage', Journal of Food and Dairy Sciences, 11(12), pp. 355-362. doi: 10.21608/jfds.2021.55265.1012
El-Gendy, M., Abdeen, E. Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage. Journal of Food and Dairy Sciences, 2020; 11(12): 355-362. doi: 10.21608/jfds.2021.55265.1012
Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage
1Dairy science and technology, Animal breeding department, Animal and poultry division, Desert research center, Cairo, Egypt
2Dairy Unit, Animal and Poultry Breeding Department, Desert Research Center, Cairo, Egypt
Abstract
This study aimed to produce fermented beverage from camels’ milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels’ milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of Str. thermophilus and Lb. acidophilus was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments during all storage periods. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment. Finally, fermented permeate camels’ milk mixed with different concentrations of pomegranate syrup beverages can be recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.
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