Fermented rice milk beverage fortified with cactus pear (Opuntia spp.) and physalis (Physalis peruviana) fruit pulps were prepared and stored at 5°C for 12 days. The fruit pulps were added at the rate of 10% and 20% (W/W) of probiotic rice milk. Physico-chemical of fermented rice milk beverages including total solids, protein, fat, fiber and ash were determined along the storage period. Acidity, pH, viscosity, microbiological and organoleptic properties were evaluated at zero time, 4, 8, and 12 days of storage at 5°C. There were significant differences between control and fermented rice milk beverages enriched with fruit pulps in terms of pH, total solids, protein, fiber, ash, content and titratable acidity during storage. The results revealed that acidity increased all over the storage time. The lowest value for viscosity was observed in fermented rice milk beverage containing 20% physalis pulps. A significant increase in both DPPH inhibition (%) and TPC as compared to control sample, 20%physalis showed significantly higher values for both DPPH inhibition (%) and TPC. The count of S. thermophilus, L. acidophilus, and Bifidobacterium BB-12 were above 7 log cfu mL -1 at the end of storage period in all treatments. Sensory evaluation revealed significant differences between control and fermented rice milk beverage samples. The fermented rice milk beverage containing 20% cactus pear pulp had the highest overall acceptability score when compared to control and other treatment samples. The results of the current investigation demonstrated that the addition of cactus pear and physalis pulps to fermented rice milk beverage significantly improved the quality of resultant fermented rice milk beverage.
Guava seeds powder (GSP) is rich source of crude fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic low-fat yoghurt. GSP was added at ratios of 1, 2, and 3%. A gradual increase in crude fiber, Acidity, viscosity, total phenolic content, and antioxidant activity was recorded in GSP-enriched yoghurt as the GSP ratio increased. On the other hand, the pH values and syneresis were decreased in GSP enriched yoghurt when the ratio of GSP increased. Low fat yoghurt supplemented with 3% of GSP had the best physicochemical, acceptability, sensory and rheological properties. In all treatments bacterial counts increased in GSP-enriched yoghurt treatments. The study demonstrated that GSP might be used as a source of phenols and crude fiber in low-fat yoghurt and that enhances its nutritional value and its rheological and sensory properties. GSP contain fiber, and thus have been suggested to fulfill the prebiotic concept, and that led to an increase in the counts of probiotic bacteria in manufactured treatments to exceed about 106 CFU/g. thereby acting as prebiotics, and the produce low-fat yoghurt supplemented with GSP as synbiotic.
The objective of this research was to study the production of ice milk supplemented with watermelon seeds embryonic leaves powder (WSELP). Mixes of ice milk containing 2%, 4% and 6% (WSELP) were prepared. Chemical composition of (WSELP) indicated higher total phenolics and radical scavenging activity (RSA). The highest total solids, fat content, protein content, ash content, caloric value, pH, viscosity and overrun were observed in the samples supplemented with (WSELP) and this increasing was proportional to the supplementation ratio. While ice milk samples containing (WSELP) were the lowest acidity (as lactic acid) scores. The ice milk samples prepared with 6% (WSELP) had the highest scores when judged sensory and the degrees of sensory acceptance matched the control. The total plate count and psychrotrophic bacteria count of all produced ice milk formulations were within the safe levels, and the moulds & yeasts were not detected.
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