Production of fermented Guava and Coconut beverages supplemented with Lactobacillus acidophilus CH-2 and Streptococcus thermophilus. | ||||
| Egyptian Journal of Chemistry | ||||
| Articles in Press, Accepted Manuscript, Available Online from 12 July 2024 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.283256.9601 | ||||
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| Authors | ||||
Ahmed Moawad Mabrouk   1; Mona A. M. AbdEl-gawad2; Fatma Hassan2; Ali K. Enab2; Hala Moawad Bayoumi2
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| 1National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O.12622, Egypt. the same | ||||
| 2National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O.12622, Egypt. the same Giza | ||||
| Abstract | ||||
| Fermented functional beverages with (Lactobacillus acidophilus CH-2 and Streptococcus thermophiles) prepared from mixture (skim milk, 1% whey protein concentrate, 15% guava juice, 10% coconut extract, 5% fructose, 0.08% dariloid), homogenized, heated at 85 o C for 15 min, cold to 37o C and inoculated with starter for 2 hours. Samples were analyzed chemically, sensory evaluation and microbiologically at zero time and after 3, 7, 10 days of cold storage. Fermented functional beverages with 15% guava juice gained highest scores for flavour, taste and appearance than other treatments at zero time and during cold storage. In addition, fermented beverages with guava juice gained the highest content of total solids compared to other treatments and TS increased gradually during cold storage at 5o C±1. Fermented beverages with guava juice had a higher acidity than control. Fermented beverage with coconut extract and gradually increasing during cold storage. The pH values took an opposite trend of acidity in control and all treatments at zero time and during cold storage at 5o C±1. Fermented beverages with 15% guava juice had the highest viscosity, followed by fermented beverages with coconut extract and finally control. Minerals such as Fe, Na, K and Ca are the highest content in fermented beverages with guava juice than other treatments. Fermented beverages with guava juice had a highest PER1, PER2 (Protein efficiency ratio) and BV1 and BV2 (Biological value). Fermented beverages with guava juice had the highest content of arginine, threonine, alanine, proline, tyrosine and leucine than control and fermented beverages with coconut extract. These findings recommend that fortifying milk beverages with probiotics, guava juice, and coconut extract have the potential to produce functional fermented dairy products. | ||||
| Keywords | ||||
| Fermented beverages; viability; viscosity; nutritional value; sensory evaluation | ||||
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