Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat’s milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity. Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and B. bifidum and the lowest loss of viability ratios. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for various Raybe milk treatments and remained above 107 cfu g-1 until the end of storage. Adding 6 or 9% guava pulp to goat’s milk highly improved the sensory properties of Raybe milk.
| Published in | International Journal of Food Science and Biotechnology (Volume 1, Issue 1) |
| DOI | 10.11648/j.ijfsb.20160101.12 |
| Page(s) | 8-18 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Goat’s Milk, ABT, Guava Pulp, Raybe Milk
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APA Style
Magdy Mohamed Ismail, Mohamed Faried Hamad, Esraa Mohamed Elraghy. (2017). Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp. International Journal of Food Science and Biotechnology, 1(1), 8-18. https://doi.org/10.11648/j.ijfsb.20160101.12
ACS Style
Magdy Mohamed Ismail; Mohamed Faried Hamad; Esraa Mohamed Elraghy. Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp. Int. J. Food Sci. Biotechnol. 2017, 1(1), 8-18. doi: 10.11648/j.ijfsb.20160101.12
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Download@article{10.11648/j.ijfsb.20160101.12,
author = {Magdy Mohamed Ismail and Mohamed Faried Hamad and Esraa Mohamed Elraghy},
title = {Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp},
journal = {International Journal of Food Science and Biotechnology},
volume = {1},
number = {1},
pages = {8-18},
doi = {10.11648/j.ijfsb.20160101.12},
url = {https://doi.org/10.11648/j.ijfsb.20160101.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20160101.12},
abstract = {Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat’s milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity. Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and B. bifidum and the lowest loss of viability ratios. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for various Raybe milk treatments and remained above 107 cfu g-1 until the end of storage. Adding 6 or 9% guava pulp to goat’s milk highly improved the sensory properties of Raybe milk.},
year = {2017}
}
TY - JOUR T1 - Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp AU - Magdy Mohamed Ismail AU - Mohamed Faried Hamad AU - Esraa Mohamed Elraghy Y1 - 2017/01/03 PY - 2017 N1 - https://doi.org/10.11648/j.ijfsb.20160101.12 DO - 10.11648/j.ijfsb.20160101.12 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 8 EP - 18 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20160101.12 AB - Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat’s milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity. Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and B. bifidum and the lowest loss of viability ratios. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for various Raybe milk treatments and remained above 107 cfu g-1 until the end of storage. Adding 6 or 9% guava pulp to goat’s milk highly improved the sensory properties of Raybe milk. VL - 1 IS - 1 ER -
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