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
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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
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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.
Goat’s Milk, ABT, Guava Pulp, Raybe Milk
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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
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