Chemical and Antioxidant Properties of Rayeb Milk Fortified with Thyme and Almond Oils, | ||||
| Minia Journal of Agricultural Research and Development | ||||
| Volume 44, Issue 4, December 2024, Page 635-652 PDF (424.74 K) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mjard.2024.394955 | ||||
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| Abstract | ||||
| The effect of fortification of Rayeb milk quality with thyme and almond oils was investigated. Control Rayeb milk was made using Leuconostoc cremoris and Streptococcus lactis subsp. diaceteylactis culture. Eight Rayeb milk treatments were made fortified with 0.1%, 0.2%, 0.3% and 0.4% thyme and almond oils. Changes in chemical, antioxidant, viability of bacteria and organoleptic properties of Rayeb milk were monitored during storage at 4º±1 for 7 days. The data indicated that essential oils had a slight effect on the total solids and fat %. The values of acidity showed significant (P< 0.05) increase and decrease in pH were noticed in Rayeb milk samples during storage at 4º±1 for 7 days. Total free fatty acids content increased as increasing essential oil ratios in all treated samples. All samples exhibited good radical scavenging activity with varied degrees, However the highest values were shown with almond oil samples on the first day. The greatest antioxidant capacity was found in Rayeb milk samples enhanced with essential oils, as indicated by a significant increase (P<0.05) in total flavonoids (TF), total phenolic and (DPPH) radical scavenging. Meanwhile, the addition of essential oils improved the viability of lactic acid bacteria (LAB). The treated samples fortified with 0.1% and 0.2% of essential oil and the control of Rayeb milk gained the highest score for organoleptic properties. | ||||
| Keywords | ||||
| Rayeb milk and Essential oils | ||||
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