Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners) | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 12, Issue 3, March 2021, Page 59-64 PDF (792.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2021.160410 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Amal M. Ewis 
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| Dairy Technology Research Department, Animal Production Research Institute, Research Center, Egypt .Agriculture | ||||
| Abstract | ||||
| Functional yoghurt drinks ( Y.D ) were prepared as follows : treatment A ( Y.D. + 3% oat + 6% sucrose ) , treatment B ( Y.D. + 3% oat +0.25 % stevia ) , treatment C ( Y.D. + 6% sucrose , control ) .All drinks were stored at 5 ± 1 °C for 15 days and analyzed for chemical , microbiological , rheological , and sensory properties . Total energy , total solids ( T.S ) , fat , total protein , carbohydrate and ash contents were found highest in treatment A , during storage period .Treatment A recorded the highest values of viscosity and the lowest rate of whey separation . Total dietary fibers was found higher in fresh treatment B . Seven essential amino acids ( EAA) and ten Non-essential amino acids ( NEAA ) were detected in all fresh Y.D samples . Valine amino acid was the predominant amino acid in EAA and Glutamic acid was the corresponding one in NEAA. Sulfur amino acids ( Methionine & cysteine ) were also detected in all treatments. The ratio between EAA : NEAA was found highest in Y.D A , followed by B and C , in order . Counts of lactic acid bacteria in yoghurt drinks fortified with oat were found the highest . Yeasts & Molds were appeared in low counts in all treatments at the day 15 of storage . Therefore , low calorie functional Y.D. sweetened with stevia and fortified with oat powder may be produced successfully | ||||
| Keywords | ||||
| yoghurt; permeate; oat; stevia and sucrose | ||||
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