Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp
International Journal of Food Science and Biotechnology
Volume 1, Issue 1, November 2016, Pages: 8-18
Received: Oct. 30, 2016; Accepted: Nov. 14, 2016; Published: Jan. 3, 2017
Views 2549      Downloads 121
Authors
Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
Mohamed Faried Hamad, Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt
Esraa Mohamed Elraghy, Independent Scholar, Damietta, Egypt
Article Tools
Follow on us
Abstract
Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat’s milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity. Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and B. bifidum and the lowest loss of viability ratios. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for various Raybe milk treatments and remained above 107 cfu g-1 until the end of storage. Adding 6 or 9% guava pulp to goat’s milk highly improved the sensory properties of Raybe milk.
Keywords
Goat’s Milk, ABT, Guava Pulp, Raybe Milk
To cite this article
Magdy Mohamed Ismail, Mohamed Faried Hamad, Esraa Mohamed Elraghy, Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp, International Journal of Food Science and Biotechnology. Vol. 1, No. 1, 2016, pp. 8-18. doi: 10.11648/j.ijfsb.20160101.12
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
M. Albenzio and A. Santillo “Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products,” Small Ruminant Res., vol. 101, pp. 33-40, 2011.
[2]
M. Olalla, M. D. Ruiz-Lopez, M. Navarro, R. Artacho, C. Cabrera, R. Gimenez, C. Rodriquez and R. Mingorance “Nitrogen fractions of Andalusian goat milk compared to similar types of commercial milk,” Food Chemistry, vol. 113, pp. 835-838, 2009.
[3]
H. M. Abbas, F. A. M. Hassan, M. A. M. Abd El-Gawad and A. K. Enab “Physicochemical Characteristics of Goat’s Milk,” Life Science J., vol. 11 (1s), pp. 307-317, 2014.
[4]
F. Minervini, M. T. Bilancia, S. Stragusa, M. Gobbetti and F. Caponio “Fermented goats milk produced with selected multiple starters as a potentially functional food,” Food Microbiology, vol. 26, pp. 559-564, 2009.
[5]
S. Çakmakç, B. Çetin, T. Turgut, M. Gürses and A. Erdoğan “Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts,” Turk J Vet Anim Sci., vol. 36, pp. 231–237, 2012.
[6]
S. Arslan and S. Özel “Some properties of stirred yoghurt made with processed grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice,” Milchwissenschaft, vol. 67, pp. 281–285, 2012.
[7]
T. R. Walkunde, D. K. Kamble and B. K. Pawar “Sensory quality of yoghurt from cow milk by utilizing guava fruit,” Asian. J. Animal Sci., vol. 3 (2), pp. 99-102, 2008.
[8]
N. Benkerroum and A. Y. Tamine “Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale,” Food Microbiology, vol. 21, pp. 399–413, 2004.
[9]
M. R. Chandrasekhara, R. K. Bhagawan, M. Swaminathan and V. Subrahmanyan “The use of mammalian milk and processed milk foods in the feeding of infants,” Indian J. Child. Health, D, 70-74, 1957.
[10]
K. F. M. Kpodo, E. O. Afoakwa, B. B. Amoa, A. S. Budu and F. K. Saalia “Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt,: Journal of Nutritional Health & Food Engineering, vol, 1, pp. 1-6, 2014.
[11]
M. Yousef, L. Nateghi and E. Azadi “Effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage,” Annals of Biological Research, vol, 4, pp. 244-249, 2013.
[12]
AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. 17th ed, Washington, DC, USA, 2000.
[13]
AOAC. Association of Official Analytical Chemists. Official Method of Analysis. 18th ed, Washington, DC, USA, 2005.
[14]
S. J. Ceirwyn “Analytical Chemistry of Foods,” Part I in Book. p. 1 English. Published London, 1995.
[15]
E. R. Ling “A Text - Book of Dairy Chemistry,” Vol. 2, Practical, 3rd ed., Champan and Hall, London, England, 1963.
[16]
F. V. Kosikowski “Cheese and Fermented Milk Foods,” 2nd ed. Cornell Univ. Ithaca, New York, 1978.
[17]
P. Olivera, J. Mila and M. Mladen “Chemical composition and antioxidant activity of essential oils of twelve spice plants. Croat. Chem. Acta., vol. 79, pp. 545-552, 2006.
[18]
G. J. Jahreis, M. S. C. Fritsche and H. Steinhart “Conjugated linoleic acid in milk fat: High variation depending on production system, Nutrition Research, vol. 17, pp. 1479-1484, 1997.
[19]
N. Tharmaraj and N. P. Shah “Selective Enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria,” J. Dairy Sci., vol. 86, pp. 2288–2296, 2003.
[20]
P. Dinakar and V. V. Mistry “Growth and viability of Bifidobacterium bifidum in Cheddar cheese,” J. Dairy Sci., vol. 77, pp. 2854-2864, 1994.
[21]
O. Samet-Bali, M. A. Ayadi and H. Attia “Development of fermented milk “Leben” made from spontaneous fermented cow’s milk,” African Journal of Biotechnology, vol. 11, pp. 1829-1837, 2012.
[22]
N. A. EL-Boraey, M. M. Ismail and Hoda F. A. Elashrey “Chemical composition, sensory evaluation, rheological properties and starter activity of admixtures of buffalo’s, cow’s and soymilk,” American Journal of Food Science and Nutrition Research, vol. 2, pp. 119-127, 2015.
[23]
H. E. Hamad, A. E. Sulieman and Z. A. Salih “Quality aspects of the Sudanese fermented milk (Robe) supplemented with gum Arabic powder. Discourse Journal of Agriculture and Food Sciences, vol. 1, pp. 8-7, 2013.
[24]
S. F. Celik and I. Bakirci “Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice),” International Journal of Dairy Technology, vol. 56, pp. 50-57, 2003.
[25]
M. Güven and O. B. Karaca “The effects of the varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream type frozen yoghurts,” International Journal of Dairy Technology, vol. 55, pp. 27-31, 2002.
[26]
N. Kavas and G. Kavas “Probiotic frozen yoghurt production using camel milk (Camelus dromedarius) with improved functions by strawberry guava (Psidium littorale var. cattleianum) Fortification. British Journal of Applied Science & Technology, vol. 14, pp. 1-12, 2016.
[27]
F. C. A. Buriti, S. C. Freitas, A. S. Egito and K. M. O. dos Santos “Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages,” LWT - Food Science and Technology, vol. 59, pp. 196-203, 2014.
[28]
C. Aliyev “Effect of physicochemical, sensory and microbiological properties of ice cream use of Blueberry and kefir,” Master Thesis, Nineteen May University of Science and Technology Institute, Food Engineering Department, 70s, 2006.
[29]
G. Bisla, P. V. Archana and S. Sharma “Development of ice creams from soybean milk & watermelon seeds milk and evaluation of their acceptability and nourishing potential,” Advances in Applied Science Research, vol. 3, pp. 371-376, 2012.
[30]
Z. Güler and Y. W. Park “Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts, Chemical properties of Turkish yoghurts,” Journal of Animal Sciences, vol. 1: pp. 1-9, 2011.
[31]
J. S. L. How and C. T. Young “Comparison of Fatty Acid Content of Imported Peanuts,” Journal of the American Oil Chemists’ Society, vol. 60, pp. 945- 947, 1983.
[32]
A. Jime´nez-Escrig, M. Rinco´n, R. Pulido and F. Saura-Calixto “Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber,” J. Agric. Food Chem., vol. 49, pp. 5489-5493.
[33]
K. H. Musaa, A. Abdullaha and V. Subramaniamb “Flavonoid profile and antioxidant activity of pink guava,” Science Asia, vol. 41, pp. 149–154, 2015.
[34]
K. Y. Yoon, E. Edward, L. Woodams, D. Yong and L. Hang “Production of probiotic cabbage juice by lactic acid bacteria,” Biores tech, vol. 97, pp. 1427-1430, 2005.
[35]
S. G. Bramari, L. Anitha, P. Kalpana, P. Mandlik “Formulation of Guava Fruit Beverage with Isolated Probiotic Strains,” Research J. Science & IT Management, vol. 3, pp. 59-70, 2014.
[36]
F. C. A. Buriti, T. R. Komatsu and S. M. I. Saad “Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses,” Brazilian Journal of Microbiology, vol. 38, pp. 315-317, 2007.
[37]
A. P. do Espírito Santo, N. S. Cartolano, T. F. Silva, F. A. S. M. Soares, L. A. Gioielli, P. Perego “Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts,” International Journal of Food Microbiology, vol. 154, pp. 135-144, 2012.
[38]
Chou, C. C. and Hou, J. W. (2000). Growth of bifidobacteria in soymilk and their survival in the fermented drink during storage. Int. J. Food Microbial., 6: 113-121.
[39]
B. M. Kabeir, S. E. Ibraheem, H. Limia, Mohammed, B. T. Bhagiel “Roasted peanut milk partially substituted with millet thin porridge as a carrier for Bifidobacterium longum BaB536,” International Journal of Current Microbiology and Applied Science, vol. 4, pp. 299-308, 2015.
[40]
T. F. Giyarto, Djaafar, E. S. Rahayu and T. Utami “Fermentation of peanut milk by Lactobacillus acidophilus SNP-2 for production of non-dairy probiotic drink,” The 3rd International Conference of Indonesian Society for Lactic Acid Bacteria (3rd IC-ISLAB), 21-22 January, Yogyakarta, Indonesia, 2011.
[41]
N. P. Shah and P. Jelen “Survival of lactic acid bacteria and their lactases under acidic conditions. Journal of Food Science, vol. 55, pp. 506-509, 1990.
[42]
A. S. Akalın, S. Fenderya and N. Akbulut “Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage,” International J. Food Sci. Technol., vol. 39, pp. 613-621, 2004.
[43]
C. G. Vinderola, N. Bailo, J. A. Reinheimer “Survival of probiotic microflora in Argentinean yoghurts during refrigeration storage,” Food Res. Int. vol. 33, pp. 97-102, 2000.
[44]
A. C. Ouwehand and S. J. Salminen “The health effects of cultured milk products with viable and non-viable bacteria,” Int. Dairy J., vol. 8, pp. 749–758, 1998.
[45]
B. Tranjan, A. G. Cruz, E. H. M. Walter, J. A. F. Faria, H. M. A. Bolini, M. R. L. Moura “Development of goat cheese whey-flavoured beverages,” International J Dairy Tech., vol. 62, pp. 438-443, 2009.
[46]
M. R. Ahmed, Nawal ‘Study on ABT starter bacteria activity in milk from vegetarian source,” M. Sc. Thesis, Botany Department, Faculty of Science, Damietta University, Egypt, 2016.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186