Color parameters and rheological properties of Rayeb milk made from cow milk and quinoa milk mixture
Mohamed, D., Hassan, A., Elmenawy, R., Ismail, M. (2022). Color parameters and rheological properties of Rayeb milk made from cow milk and quinoa milk mixture. EKB Journal Management System, 5(16), 157-178. doi: 10.21608/asajs.2022.262827
Doaa Mamdoh Mohamed; Amina Mahmoud Hassan; Reham Kamal Elmenawy; Magdy Mohamed Ismail. "Color parameters and rheological properties of Rayeb milk made from cow milk and quinoa milk mixture". EKB Journal Management System, 5, 16, 2022, 157-178. doi: 10.21608/asajs.2022.262827
Mohamed, D., Hassan, A., Elmenawy, R., Ismail, M. (2022). 'Color parameters and rheological properties of Rayeb milk made from cow milk and quinoa milk mixture', EKB Journal Management System, 5(16), pp. 157-178. doi: 10.21608/asajs.2022.262827
Mohamed, D., Hassan, A., Elmenawy, R., Ismail, M. Color parameters and rheological properties of Rayeb milk made from cow milk and quinoa milk mixture. EKB Journal Management System, 2022; 5(16): 157-178. doi: 10.21608/asajs.2022.262827

Color parameters and rheological properties of Rayeb milk made from cow milk and quinoa milk mixture

المجلة العربية للعلوم الزراعية
Volume 5, Issue 16, October 2022, Page 157-178  XML PDF (735.44 K)
Document Type: المقالة الأصلية
DOI: 10.21608/asajs.2022.262827
View on SCiNiTO View on SCiNiTO
Authors
Doaa Mamdoh Mohamed1; Amina Mahmoud Hassan2; Reham Kamal Elmenawy2; Magdy Mohamed Ismail2
1Dairy Microbiology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
2Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
Abstract
The aim of this study was to prepare a bio-fermented milk product (Rayeb milk) with high nutritional and health benefits. Five various samples of Rayeb milk were manufactured as follow: T1 from cow milk, T2 from quinoa milk, T3 from cow and quinoa milk mixture (50%:50%), T4 from cow and quinoa milk mixture (75%:25%) and T5 from cow and quinoa milk mixture (25%:75%). ABT-5 culture was used as starter culture. The results showed that mixing of quinoa milk with cow milk stimulated starter bacteria during fermentation period. Rayeb contained quinoa milk had higher acidity and total protein/DM and lower moisture and Fat/DM values than those of cow milk Rayeb. Values of L* and b* slightly decreased whereas a* values slightly increased in Rayeb produced using quinoa and cow milk mixtures. The addition of quinoa milk to cow milk led to reduction in serum separation and syneresis levels. Apparent viscosity, yield stress and consistency coefficient values increased while plastic viscosity and flow behavior index values lowered in quinoa milk Rayeb. On the basis of the obtained results, it can be concluded that Rayeb milk made with 25 or 50% quinoa milk have better rheological characteristics than that of control Rayeb.
References

Abd_Rabou, H., Shehata, M., El Sohaimy, S., & Awad, S. (2020). Functional probiotic quinoa camel milk kishk. Journal of Food Processing and Preservation, 44(9).

Abou-Dobara, M. I., Ismail, M. M., Mossa, M. A., & Refat, N. M. (2017). Effect of using vegetarian milk and adding different sweeteners on probiotic activity of Rayeb milk. American Journal of Microbiology and Biotechnology, 4(5), 44-52.

Amatayakul, T., Sherkat, F., & Shah, N. P. (2006). Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food hydrocolloid, 20(2–3), 314–324.

AOAC (2000) Official methods of analysis of AOAC International. AOAC International, Washington, DC., USA.

Behare, P. V., Singh, R., Tomar, S. K., Nagpal, R., Kumar, M., & Mohania, D. (2010). Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi. Journal Of Dairy Science, 93(7), 2874-2879.

Bianchi, F., Rossi, E. A., Gomes, R. G., & Sivieri, K. (2014). Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy. Food Science and Technology International, 21(6), 403–415.

Bouton, Y., Guyot, P., Beuvier, E., Tailliez, P., & Grappin, R. (2002). Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening. International Journal Of Food Microbiology, 76(1-2), 27-38.

Codină, G., Franciuc, S., & Mironeasa, S. (2016). Rheological characteristics and microstructure of milk yogurt as influenced by quinoa flour addition. Journal of Food Quality, 39(5), 559-566.

Dimitreli, G., & Thomareis, A. S. (2004). Effect of temperature and chemical composition on processed cheese apparent viscosity. Journal of Food Engineering, 64(2), 265–271.

Farajzadeh, Z., Shakerian, A., Rahimi, E., & Bagheri, M., (2020). Chemical, Antioxidant, Total Phenolic and Flavonoid Components and Antimicrobial Effects of Different Species of Quinoa Seeds. Egyptian Journal of Veterinary Sciences, 51(1), 43-54.

Filho, A. M., Pirozi, M. R., Borges, J. T. D. S., Pinheiro, S. H. M., Chaves, J. B. P., & Coimbra, J. S. D. R. (2015). Quinoa: Nutritional, functional, and antinutritional aspects. Critical Reviews In Food Science And Nutrition, 57(8), 1618-1630.

Gordillo-Bastidas, E., Díaz-Rizzolo, D. A., Roura, E., Massanés, T., & Gomis, R. (2016). Quinoa, (Chenopodium quinoa Willd), from nutritional value to potential health benefits: An Integrative Review. Journal of Nutrition & Food Sciences, 6(3).

Guzman-Gonzalez, M., Morais, F., & Amigo, L. (2000). Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders. Journal Of The Science Of Food And Agriculture, 80(4), 433-438.

Han, X., Yang, Z., Jing, X., Yu, P., Zhang, Y., Yi, H., & Zhang, L. (2016). Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. Biomed Research International, 1-6.

Hunter Association Lab, Inc. (1976). Hunter Colorimeter Introduction Manual. Hunter Lab, Inc. Fairfax, VA, USA.

Ilicic, M., Caric, M., Milanovic, S., Dokic, L., Djuric, M., Bosnjak, G., & Durakovic, K. (2008). Viscosity changes of probiotic yoghurt with transglutaminase during storage. Acta Periodica Technologica, (39), 11-19.

Ismail, M. M., Abou-Dobara, M. I., Mossa, M. A., & Refat, N. M. (2020). Variation of fatty acids and antioxidants contents of vegetarian Rayeb milk as affected by fortification with Natural and Artificial Sweeteners. Journal of Clinical Microbiology and Research, 3(1), 2-9.

Karazhiyan, H., Razavi, S. M. A., Phillips, G. O., Fang, Y., AL-Assaf, S., Nishinari, K., & Farhoosh, R. (2009). Rheological properties of lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloid, 23, 2062–2068.

Kiani, H., Mohammad A, S., & Emam-Djome, Z. (2008). Rheological properties of Iranian yoghurt drink, Doogh. International Journal of Dairy Science, 3(2), 71-78.

Mabrouk, A., & Effat, B. (2020). Production of high nutritional set yoghurt fortified with quinoa flour and probiotics. International Journal of Environment, Agriculture and Biotechnology, 5(6), 1529-1537.

Paoletti, F., Nardo, N., Saleh, A., & Quaglia, G. (1995). Back extrusion test on emulsions stabilized with whey protein concentrates. LWT - Food Science And Technology, 28(6), 616-619. 

Ramírez-Rojas, Z. N., Ruíz-Hernández, K., Cerón-García, A., Gómez-Salazar, J. A., & Sosa-Morales, M. (2018). Physicochemical properties of kefir elaborated from fortified milk with quinoa or rice flour as a prebiotic. The Canadian society for engineering in agricultural, food, environmental, and biological systems, No. CSBE18-141.

Saleh, A., Mohamed, A. A., Alamri, M. S., Hussain, S., Qasem, A. A., & Ibraheem, M. A. (2020). Effect of different starches on the rheological, sensory and storage attributes of non-fat set yogurt. Foods, 9, 61;

Supavititpatana, P., Wirjantoro, T. I., & Raviyan, P. (2010). Characteristics and shelf-life of corn milk yogurt. Journal of Natural Science, 9(1), 133-147.

Tang, H, Watanabe, K., & Mitsunaga, T. (2002). Characterization of storage starches from quinoa, barley and adzuki seeds. Carbohydrate Polymers 49(1), 13-22.

Tang, Y., Li, X., Zhang, B., Chen, P., Liu, R., & Tsao, R. (2015). Characterization of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chemistry, 166, 380-388.

Tangyu, M., Muller, J., Bolten, C. J., & Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology, 103(23-24), 9263-9275.

Walstra, P., Geurts, T. J., Noomen, A., Jellema,  A., & Van Boekel, M. A. J. S. (1999). Dairy Technology: Principles of Milk Properties and Processes, Marcel Dekker, New York.

Wang, S., & Zhu, F. (2016). Formulation and Quality Attributes of Quinoa Food Products. Food and Bioprocess Technology 9, 49-68.

Zobel, H. F., & Stephen, A. M. (2006). Starch: Structure, analysis, and application. In: Stephen AM and Phillips GO (eds) Food polysaccharides and their applications. New York: CRC press, pp. 25–85.

 

 

 

 

 

Statistics
Article View: 352
PDF Download: 260