Preparation of Functional Milk Beverages Fortified with Coconut Extract
Hassan, F., Hussein, A., Abd El- Gawad, M., Enab, A., Bayoumi, H., Mabrouk, A. (2023). Preparation of Functional Milk Beverages Fortified with Coconut Extract. EKB Journal Management System, 66(5), 349-356. doi: 10.21608/ejchem.2023.185133.7421
Fatma Hassan; Ahmed S Hussein; Mona Abd El- Kader Abd El- Gawad; Ali Kamal Enab; Hala Bayoumi; Ahmed Moawad Mabrouk. "Preparation of Functional Milk Beverages Fortified with Coconut Extract". EKB Journal Management System, 66, 5, 2023, 349-356. doi: 10.21608/ejchem.2023.185133.7421
Hassan, F., Hussein, A., Abd El- Gawad, M., Enab, A., Bayoumi, H., Mabrouk, A. (2023). 'Preparation of Functional Milk Beverages Fortified with Coconut Extract', EKB Journal Management System, 66(5), pp. 349-356. doi: 10.21608/ejchem.2023.185133.7421
Hassan, F., Hussein, A., Abd El- Gawad, M., Enab, A., Bayoumi, H., Mabrouk, A. Preparation of Functional Milk Beverages Fortified with Coconut Extract. EKB Journal Management System, 2023; 66(5): 349-356. doi: 10.21608/ejchem.2023.185133.7421

Preparation of Functional Milk Beverages Fortified with Coconut Extract

Egyptian Journal of Chemistry
Volume 66, Issue 5, May 2023, Page 349-356  XML PDF (591.28 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2023.185133.7421
View on SCiNiTO View on SCiNiTO
Authors
Fatma Hassan1; Ahmed S Husseinorcid 2; Mona Abd El- Kader Abd El- Gawad email 3; Ali Kamal Enab4; Hala Bayoumi5; Ahmed Moawad Mabroukorcid 6
1Dairy Science Department, Food Industries and Nutrition Division, National Research Centre, 33 El Bohouth St. (former El-Tahrir St.), Dokki, Giza P.O. 12622, Cairo, Egypt
2Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt
3Dairy Department, National Research Centre, Cairo, Egypt.
4National Research Centre – Food Technology and Nutrition Division.Dept. Dairy. El Bohose Street – Dokki, Cairo- Egypt.
5Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre
6National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O.12622, Egypt. the same
Abstract
Functional dairy beverages was prepared by using 1% whey protein concentrate, 10% coconut extract, 0.08% Dariloid, 5% sugar, skim milk, mixture was homogenized. Heated at 85C for 15 min. rapidly cooled, bottled in sterilized stopper glass bottles and storage at 5C1. Samples were analyzed chemically, Sensory evaluation and microbiological analysis Results showed that beverage was 10% coconut and 1% whey protein concentrate gained high score for appearance, flavour and Taste fresh and during storage. pH decreased by increasing cold storage. Treatment had higher pH than control. Acidity took an opposite trend. Total solids increased by increasing cold storage at 5C1. Viscosity is higher in treatment than control and increased by increasing cold storage at 5C1. Amino acids: Treatment had higher content of Glutamic, Arginine Threonine and Leucine than control. Minerals: Treatment had higher content of Fe, Zn, Ca, K, Na which is very important for school children and old age.

Microbiological analysis showed that total count, psychotropic bacterial, increased by increasing cold storage. Samples free from yeast and mould. Resultant beverage had higher content of L-Arginine which improves the immune and antioxidant characteristics that cure inflammatory bowel disease. Also contain bioactive components including lactoferrine. PER1, PER2 (protein efficiency ratio) are higher in treatment than control also BV (Biological value) for juveniles is higher in treatment than control.
Keywords
Functional Beverages; whey protein concentrate; coconut extract; skim milk; amino acids; sensory evaluation
Statistics
Article View: 155
PDF Download: 134