AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR
Abd El-Hameed, M., Abd El-Sattar, E., Khalifa, S., El-Neshawy, A. (2019). AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR. EKB Journal Management System, 46(6), 1985-1994. doi: 10.21608/zjar.2019.51915
Mohamed E. Abd El-Hameed; E. Abd El-Sattar; S. A. Khalifa; A. A. El-Neshawy. "AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR". EKB Journal Management System, 46, 6, 2019, 1985-1994. doi: 10.21608/zjar.2019.51915
Abd El-Hameed, M., Abd El-Sattar, E., Khalifa, S., El-Neshawy, A. (2019). 'AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR', EKB Journal Management System, 46(6), pp. 1985-1994. doi: 10.21608/zjar.2019.51915
Abd El-Hameed, M., Abd El-Sattar, E., Khalifa, S., El-Neshawy, A. AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR. EKB Journal Management System, 2019; 46(6): 1985-1994. doi: 10.21608/zjar.2019.51915

AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR

Zagazig Journal of Agricultural Research
Article 17, Volume 46, Issue 6, November 2019, Page 1985-1994  XML PDF (630.76 K)
Document Type: Original Article
DOI: 10.21608/zjar.2019.51915
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Authors
Mohamed E. Abd El-Hameed email 1; E. Abd El-Sattar2; S. A. Khalifa1; A. A. El-Neshawy1
1Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt
2Food and Dairy Technol. Dept., Fac. Technol. and Dev., Zagazig Univ., Egypt
Abstract
Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process. In present study, novel buttermilk beverages were developed using barley and oat flour supplementations. Acidity, pH, viscosity, whey separation and sensory properties were studied. Supplementation with barley and oat flours (2 and 4% for both) showed changes in buttermilk acidity and pH. Whey separation was lower and viscosity was higher in buttermilk sample containing 4%barley and oat flours. Buttermilk samples were also evaluated for their sensory characteristics including colour and appearance, body and mouth feel, flavour and overall acceptability. Samples with 4% oat flours level obtained the highest scores in the sensory evaluation. The viscosity of the buttermilk samples increased proportionally with the levels of barley and oat flour supplementations. Oat flour supplementation at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics more than barley flour.
Keywords
buttermilk; barley and oat flour; symbiotic beverages
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