DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 1, Volume 22, Issue 1, March 2014, Page 3-12 PDF (468.95 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2014.14313 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Wafaa M. Salama* 1; Aida S. Salem2; Eman T. Yousef1 | ||||
| 1Dairy Res. Dept. Food Technology Research Institute, Agric. Res. Center, Giza, Egypt | ||||
| 2Dairy Tech Dept. Animal Prod Res. Ins. Agric. Res. Center, Giza, Egypt | ||||
| Abstract | ||||
| This study was carried out to produce milk permeate beverage fortified with dried leaves of Moringa oleifera (DLMO) as innovative beverage. DLMO was added to permeate at concentrations of 0.5, 1 or 2%. Subsequently, the physiochemical, microbiological and organoleeptic properties of freshly innovative beverage and after 3, 7 and 10 days of storage at 5 ±25C were examined. Addition of DLMO had significantly increased the total solids, protein, carbohydrate and ash contents of beverage. Acidity values increased gradually in all treatments during storage period. Bifidobacteria counts were higher in innovative beverages fortified with DLMO compared to control during storage period (10 days). Mould&yeast and coliform bacteria were not detected in innovative beverage when fresh and till the end of storage. Innovative beverage fortified with DLMO can be considered a good source of minerals (K, Ca, Mg and Fe) for human nutrition. The results indicated that innovative beverage fortified with DLMO contained higher essential and non essential amino acids compared to control. Organoleptic properties of innovative beverage fortified with DLMO were highly acceptable during storage period. | ||||
| Keywords | ||||
| milk permeate; Moringa oleifera; Innovative beverage; essential amino acids | ||||
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