Atwaa, E., Elmaadawy, A., Awaad, E. (2019). Production of Fruit Flavored Probiotic Rice Milk Beverage. Journal of Food and Dairy Sciences, 10(12), 453-458. doi: 10.21608/jfds.2019.71360
E. H. Atwaa; Ahdab A. Elmaadawy; Esraa A. Awaad. "Production of Fruit Flavored Probiotic Rice Milk Beverage". Journal of Food and Dairy Sciences, 10, 12, 2019, 453-458. doi: 10.21608/jfds.2019.71360
Atwaa, E., Elmaadawy, A., Awaad, E. (2019). 'Production of Fruit Flavored Probiotic Rice Milk Beverage', Journal of Food and Dairy Sciences, 10(12), pp. 453-458. doi: 10.21608/jfds.2019.71360
Atwaa, E., Elmaadawy, A., Awaad, E. Production of Fruit Flavored Probiotic Rice Milk Beverage. Journal of Food and Dairy Sciences, 2019; 10(12): 453-458. doi: 10.21608/jfds.2019.71360
Production of Fruit Flavored Probiotic Rice Milk Beverage
1Food Science department, Faculty of Agriculture, Zagazig University, Egypt
2Department of Home Economics, Faculty of Specific Education, Zagazig University, Egypt
Abstract
Fruit flavored probiotic rice milk beverages with two different fruit pulp types; mango and papaya at the rate of 10% and 20% were prepared. Fruit flavored probiotic rice milk and plain samples (no fruit pulp added) were analyzed for physicochemical, rheological, microbiological, antioxidant activity and sensory evaluation at fresh and after 5 , 10 and 15 days of storage at refrigerator temperature. The results indicated that total solid, fat and ash content of fruit flavored probiotic rice milk beverages were increased as compared to the plain probiotic rice milk. Also, addition of mango pulp increased fiber content of rice milk beverages, while addition of papaya pulp decreased fiber content of rice milk beverages. However titratable acidity increased with increased fruit pulp percentage. The highest values for viscosity were belonged to probiotic rice milk beverages with 20 % papaya and mango pulp. The counts of S. thermophilus, L. acidophilus and Bifidobacterium bifidum BB-12 remained above 8 log cfu ml-1 at the end of storage period in all treatments. Total phenolic content and radical scavenging activity of probiotic rice milk increased with increased fruit pulp percentage. Fruit flavored probiotic rice milk incorporated with 20 % of mango pulp was the most preferred one as compare to the other treatments for sensory evaluation . The results of current study confirm that, addition of fruit pulp to the probiotic rice milk significantly improved the sensorial acceptability, physico-chemical properties and antioxidant activity of probiotic rice milk beverages.
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