Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 18 (1) 2019 pp. 53-63

Tarek N. Soliman1, Samera H. Shehata2

1National Research Centre, Cairo, Egypt
2
Menoufia University, Cairo, Egypt

Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits

Abstract

Background. The aim of this study was to develop nutritious fermented milk products from camel’s milk fortified with kiwi fruit and avocado puree, and fermented using probiotic strains.

Material and methods. Stirred yoghurt made from camel’s milk, supplemented with avocado and kiwi fruit puree as natural additives at different levels (2, 4 and 6%) and fermented with a mixture of yoghurt culture and probiotic Lb. acidophilus and B. lactis. The stirred yoghurt was chemically analyzed, and the microbial count, antioxidant activity and total phenolic content were determined. The stirred yoghurt from different treatments was assessed for viscosity and sensory properties.

Results. The highest viable counts of Lb. acidophilus and B. lactis were enumerated in yoghurts fortified with 6% avocado, whereas the control had significantly lower counts. The radical scavenging activity (RSA) and the total phenol content (TPC) decreased for the control of the stirred camel’s milk yoghurt after 21 days of storage, whereas the samples fortified with kiwi or avocado puree retained high RSA and TPC content throughout the storage period compared to the control.

Conclusion. Addition of 4% avocado or 6% kiwi pastes to fermented camel’s milk produces a higher quality and acceptability of camel’s milk.

Keywords: camel’s milk, avocado, kiwi, chemical analysis, stirred yogurt, antioxidant activity, physical properties, sensory evaluation
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/6_1_2019.pdf

https://doi.org/10.17306/J.AFS.2019.0602

For citation:

MLA Soliman, Tarek N., and Samera H. Shehata. "Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits." Acta Sci.Pol. Technol. Aliment. 18.1 (2019): 53-63. https://doi.org/10.17306/J.AFS.2019.0602
APA Soliman T. N., Shehata S. H. (2019). Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits. Acta Sci.Pol. Technol. Aliment. 18 (1), 53-63 https://doi.org/10.17306/J.AFS.2019.0602
ISO 690 SOLIMAN, Tarek N., SHEHATA, Samera H.. Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits. Acta Sci.Pol. Technol. Aliment., 2019, 18.1: 53-63. https://doi.org/10.17306/J.AFS.2019.0602