Development of Functional Fermented Oat Milk by Using Probiotic Strains and Whey Protein

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

“…While, total solids, protein, fat, ash carbohydrate and fiber contents of dried whey protein concentrate were (95.40, 87.36, 0.10, 2.62, 5, 32 and 0.0 g/100g) respectively. These results are in agreement with the data obtained by Frederico et al, (2016) and El-Batawy et al, (2019).…”

“…These results are in agreement with the data obtained by Rahli et al ,(2013) and Omar et al, (2019).Total solids, protein, fat, ash carbohydrate and fiber contents of Oat milk were (21.70, 2.30, 1.74, 0.354, 17, 30 and 2.04 g/100g) respectively. These results are in agreement with the data obtained by Singhal et al, (2017) and El-Batawy et al, (2019). While, total solids, protein, fat, ash carbohydrate and fiber contents of dried whey protein concentrate were (95.40, 87.36, 0.10, 2.62, 5, 32 and 0.0 g/100g) respectively.…”

“…From results presented in Table (2) ,it could be seem that, that control probiotic camel milk yoghurt had the lowest total solids (TS), protein, ash ,fiber and carbohydrate contents it was significantly (P ≤ 0.05) compared with yoghurt made from camel milk with partially replacement with Oat milk treatments. The TS, protein, ash, fiber and carbohydrate contents of yoghurt made from camel milk with partially replacement with Oat milk increased gradually by increasing the replacement ratio ,this may be due to a high TS, protein, ash, fiber and carbohydrate contents of Oat milk compared with camel milk (Singhal et al, 2017) and El-Batawy et al, 2019). Concerning fat content, partial replacement of camel milk with Oat milk did not affect the fat content of resultant yoghurt.…”

“…Table, (3) indicated that titratable acidity (TA) of the control camel milk yoghurt showed the lowest value during storage , this may be due to a high antimicrobial components such as lysozyme, lactoferrin and immunoglobulin's in camel milk which decreased viability of starter culture (Omer, and Eltinay, 2008, Quan et al ,2008: Galeboe et al ,2018. The acidity of yoghurt made from camel milk with partially replacement with Oat milk increased gradually by increasing the replacement ratio, this may be due to contains Oat milk fermentable substance which improved viability of starter culture (Singhal et al, 2017 andEl-Batawy et al, 2019).. TA of all treatments increased gradually as the storage period advanced. pH values of all treatments behaved reverse trend to TA, during storage.…”

“…Using some probiotic strains such as L. acidophilus and Bifidobacterium spp., for fermenting the vegetarian milk, also fortification the vegetarian milk with a source of protein may be enhance the functional properties of final product compared to traditional fermented vegetarian milk made with yoghurt culture without any fortification (El-Batawy et al ,2019).…”