Production and evaluation of stirred synbiotic fermented milk fortified with fig fruit

Abd-Eltawab, Samah; Ebid, Warda M. A.

doi:10.21608/ejfs.2019.18646.1026

Cited by 3 publications

(5 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Rayeb milk samples, all extracts had a nonsignificant ( p > 0.05) effect on their sensory parameters but were still accepted by panelists. This was in agreement with the results of previous studies [ 1 , 3 , 24 ]. The samples of Rayeb had a more balanced taste and were more accepted than the same concentrations in pasteurized milk samples; this agreed with the study results of Tami et al [ 25 ].…”

Section: Resultssupporting

confidence: 94%

“…1A and B ). The increasing milk acidity may be referred to as sugar fermentation, which increases in alcoholic extracts of used dried fruits due to high sugar concentrations [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

“…By comparison between food items, the number of unique milk products on the commercial market has increased significantly everywhere. The new milk drinks fortified with dried fruits, especially pasteurized and Rayeb milk, are preferable because of their elevated nutritional characteristics, exhilarating effects, and flavor [ 1 ]. An attractive fermented milk product, Rayeb is processed by spontaneous milk fermentation.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

Soliman,

Salam,

Emam

et al. 2024

J Adv Vet Anim Res

View full text Add to dashboard Cite

Objective: The study was designed to show the effect of adding different levels of dried fruit extracts for 14 days on sensory and chemical parameters in dairy drinks. The survival of Pseudomonas aeruginosa and Bacillus cereus in artificially contaminated dairy drinks fortified with these extracts was also studied. Materials and Methods: The freshly watery extracts and nonaqueous extracts of dried fruits were prepared by rotary evaporators and solvents, respectively. The determination of the minimum inhibitory concentration of dried fruit extracts was achieved using the disc diffusion test. The sensory evaluation of samples was done, while the chemical parameters of the examined samples were determined by the calibrated analyzer. In addition, the degree of survival of P. aeruginosa and B. cereus in inoculated milk samples was also estimated. Results: In pasteurized and Rayeb milk samples, the water extract of carob and all alcoholic dried fruit extracts had a significant effect on compositional parameters in comparison to control samples. At day 14 of pasteurized milk storage, the watery (20.0%) and alcoholic (10.0%) extracts of carob significantly improved its sensory parameters. Conclusion: Based on the survival results, all utilized dried fruit extracts had a significant inhibitory effect on P. aeruginosa and B. cereus growth in the fortified milk samples at the end of storage. This trial of the survival of these new dairy drinks is the first investigation, particularly in the Middle East. Extracts of utilized dried fruits have prospective functions that enhance dairy drink characteristics.

show abstract

Section: Resultssupporting

confidence: 94%

“…1A and B ). The increasing milk acidity may be referred to as sugar fermentation, which increases in alcoholic extracts of used dried fruits due to high sugar concentrations [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

Soliman,

Salam,

Emam

et al. 2024

J Adv Vet Anim Res

View full text Add to dashboard Cite

show abstract

“…Similarly, it was shown that M. indica in yogurt formulations substantially improves the flavor during sensory evaluation despite containing stevia (Parra Huertas et al, 2016). In another study, it was shown that the enrichment of fermented milk with fig puree in different proportions (5, 10 and 15%) was sensorially acceptable, despite the fact that the pH decreased (5.34 to 4.43) and the acidity increased (0.48 to 0.77%), in this sense; the addition of fruit at an optimal level improves the sensory quality, physical-chemical and rheological properties of the yogurt (Abd-Eltawab, 2019).…”

Section: Organoleptic Characteristics Of Yogurt From Mangifera Indica...mentioning

confidence: 99%

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Renteria¹,

Espinoza-Espinoza²,

Valdiviezo-Marcelo³

et al. 2022

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Ascorbic acid deficiency has been associated with several health conditions. The objective of this study was to evaluate the content of ascorbic acid and the sensorial qualities of Mangifera indica and Myrciaria dubia yogurts. Four yogurt treatments were elaborated with different concentrations of these fruits (T1: 15% and 5%; T2: 15% and 10%; T3: 20% and 5% and T4: 20% and 10%) respectively, compared with a control treatment (CT: yogurt with 15% of Fragaria vesca). The ascorbic acid contents of the different treatments were determined by spectrophotometry, with values in the following order (T1: 63.2 mg/100 g; T2:114.3 mg/100 g; T3: 57.3 mg/100 g; T4: 115.1 and the control treatment CT:11.5 mg/100 g). The sensorial evaluation consisted of the application of a hedonic scale of 5 points (1: I dislike it very much; 2: I dislike it; 3: I neither like it nor dislike it; 4: I like it; 5: I like it a lot), results show evidence that the acidity level had a significant influence during the sensory evaluation. Treatment (T3) showed the greatest preference. The use of Mangifera indica and Myrciaria dubia in the treatments studied ensured ascorbic acid concentrations compared to the control treatment. This was significantly appreciated by consumers when the percentage of Myrciaria dubia was less than 10% of the total mass of the yogurt.

show abstract

“…However, employing the permeate has economic relevance since it is regarded useful alternative to skim milk as partial or entire replacement [12]. Fig and kiwi are rich sources of sugar, organic acid, mineral, vitamins, polyphenols, flavonoids and fiber [13,14]. They found that fruity milk residue is rich source of important electrolytes.…”

Section: Introductionmentioning

confidence: 99%

Effect of natural sources rich in calcium on treated rats induced osteoporosis

2022

View full text Add to dashboard Cite

The present study aimed to treat female rats’ osteoporosis using natural sources rich in calcium (permeate with kiwi or fig). Thirty-two female rats weighting 150 ± 10 g were used in this experiment. After adaptation period (7 days), rats were divided to 8 groups (four in each group); first group worked as a control negative and other groups were injected with 1 mg Dex. /kg/bw glucocorticoid (dexamethasone) for 7 days to induce osteoporosis. Second group was considered as a positive group and other groups were treated with beverage (kiwi with permeate or fig with permeate) at different concentrations, i.e., 20, 30 and 40%. The DPPH test was recorded 69.19, 87.01, 68.95, and 44.88% for fresh kiwi, refrigerator kiwi beverage, fresh fig, and refrigerator fig beverage respectively. Meanwhile, using ABTS recorded of 32.6, 39.07, 36.66 and 41.99 Trolox/100 g for above mentioned treatments. In general, total phenol and total flavonoid values of fig treatments were high compared with kiwi treatments. The antimicrobial examination showed an increase in lactic acid bacteria due to refrigeration in both beverages and less total count. Mold, yeast, and coliform not detected. The biological assay resulted in decrease weight gain and feed intake while feed efficiency ratio slightly affected due to beverages. Ca and P content of osteoporotic femur have shown an increase more than the potassium content. Also, serum Ca, P, PTH, Vit. D and protein increased significantly as the result of beverage treatments. The X- ray showed an improved of bone in all treatments compared with (+) control. It could be concluded that permeate mixed with kiwi or fig can be used as a therapeutic diet for subjects, who suffered from osteoporosis.

show abstract

Production and evaluation of stirred synbiotic fermented milk fortified with fig fruit

Cited by 3 publications

References 18 publications

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Effect of natural sources rich in calcium on treated rats induced osteoporosis

Contact Info

Product

Resources

About