Impact of Innovative Formson the Chemical Composition and Rheological Properties of Jameed

Physicochemical Characteristics of Roub; Traditional Fermented Dairy Product of the Sudan

“…The ash content of samples collected from Khartoum insignificantly fluctuated during the storage period being high at days 7 and 20 (2.68±0.61% and 2.68±0.75%, respectively), while the ash of samples collected from Khartoum North insignificantly increased at days 14 and 21 (2.63±1.03% and 2.56±1.18%, respectively), and the ash content of samples collected from Omdurman area significantly (P<0.001) increased from 2.56±0.49% at day 1 to 3.42±0.39% at the end of the storage period. The results in this study are in agreement with Hamad et al [24] who reported that ash increased from 10.73% in fresh Jameed to 14.58% at day 180, and not in accordance with de Souza et al [27] who reported that ash content slightly decreased from 0.58±0.01 at day 0 to 0.57±0.01 at day 70. However, Bukhari et al [26] reported that the ash content did not significantly change during the storage period as the value kept constant at 2.4±0.2%.…”

“…The fat content did not show any change before and after storage of fermented goat milk product (Oggtt) [23]. Hamad et al [24] reported that fat increased from 4.40% in fresh Jameed to 10.7% at day 180. However, Irigoyen et al [25] reported that fat content decreased by the end of the storage period in the kefir batches made using the 1% and 5% inoculates, owing this decrease to the growth of moulds which are the principal lipolytic agents in fermented milks The protein content of samples collected from Khartoum area significantly (P<0.05) increased to 2.83±0.48% at day 7, then gradually decreased towards the end of storage period (2.44±0.59%).…”