Properties Of Fermented Permeate Beverages Enriched With Barley, Oat And Black Rice Extract | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 7, July 2023, Page 319-327 PDF (344.51 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.163910.7004 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Fatma Samy Abd El-masked1; Marwa Hatem El-Gendy  2; Amr El-Sayed Metwally3; Mohammed Abdel-Razek El-Nawawy4
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| 1M. Sc. Student, Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt | ||||
| 2Animal Breeding Department, Animal Production Division, Desert Research Center, Ministry of Agriculture, Cairo, Egypt | ||||
| 3Professor of Dairy Chemistry and Technology, Food Science Department, Faculty of Agriculture, Ain Shams University | ||||
| 4Prof. Emeritus of Dairy Microbiology, Depart. of Food Science, Faculty of Agriculture, Ain Shams University | ||||
| Abstract | ||||
| This research was conducted to produce beverages with health benefits from permeate as a by-product fortified with extracts of grains such as black rice, oats and barley at different concentrations and fermented with Lactobacillus casei and Lactobacillus. helveticus separately and comparing the suitability of these concentrates for production with examining the physical, chemical, microbiological, sensory and antioxidant properties during the storage period for 3 weeks at 4°C. It was observed that the level of antioxidants increased with the increase in the concentration of the extracts, and the concentration of antioxidants was higher in the fermented beverages fortified with black rice. It decreased during the storage period for all treatments. It was also noted that the counts of L. casei increased in all treatments and during the storage period compared to the counts of L. helveticus. The results showed that it was possible to produce fermented beverages from cereal extracts with texture, flavour, colour, and appearance from L. helveticus fermentation that has a high degree of preservation stability. | ||||
| Keywords | ||||
| permeate; antioxidants; cereal; L. casei; L. helveticus | ||||
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