Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage

Abstract

This study aimed to produce fermented beverage from camels' milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels' milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of Str. thermophilus and Lb. acidophilus was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments during all storage periods. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment. Finally, fermented permeate camels' milk mixed with different concentrations of pomegranate syrup beverages can be recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.

Camel milk products: innovations, limitations and opportunities

“…Addition of maize starch and hydrocolloids could also be used to improve the consistency of fermented camel milk products (Ipsen 2017). Making cereal-based products and milk-based sweets from camel milk as is the case with cow and buffalo milk in south Asian countries such as India (Ipsen 2017) and production of fermented camel milk fortified with cereals as is the case with fermented products made from yoghurt cereal mixture in the Middle East would be worth considering (El-Gendy et al 2016). Concentration of the milk through ultrafiltration, evaporation or boiling could also be applied in the manufacturing of fermented camel milk (Ipsen 2017).…”