PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 4, Issue 4, April 2013, Page 133-148 PDF (801.92 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.71788 | ||||
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| Authors | ||||
| A. M. M. EL-Karmany1; M. F. Abol-Ela1; A. M. Hassanein2 | ||||
| 1Regional Center for Food and Feed, Agric. Res. Center. | ||||
| 2Food Technology Research Institute , Agric. Res. | ||||
| Abstract | ||||
| A yoghurt – type product from Beet, Carrot, Peppermint, Lentil, Faba beans, Chickpea, barley Giza 126 and cantaloupe collected from different retail markets in Cairo and fortified with a percentage of 5,10, 15% for each crop. The aime of likeproducts fortified with some legumes and sweet, cereal crops to improve products , increase amino acids and Sulphur-containing amino acids. Results were confirmed yoghurt with 5% the best treatment used in vitro and vivo for syneresis ,grainy flavor and a gritty texture .Milk was prepared by fortification with 5% of some crops to achieve a suitable menu yoghurt-type products to improve nutritive quality and organoleptic properties, and showed that the effect of supplementation on minerals content of yoghurts – like products were slightly increase in Fe, Zn, Cu, Mn and a highly increase in Ca, P, Mg, Na, K in all treatments and some of these ingredients designed to improve flavor. Samples were analysis amino acids composition of different types of crops and yoghurt like products, reveals the presence of 16 amino acids, the major amino acid were glutamic (4.67) g/ 100g in faba bean while (1.129) g/ 100g in yoghurt – like products, leucine (2.15) g/ 100g in lentil while (0.818) g/ 100g in chickpea yoghurt – like products. This increase of amino acid seems to be related to the increase recorded in the total protein of yoghurt – like products. All samples were evaluated fungal load Isolated fungi from sterilized fresh samples at zero time (before used).The results revealed that 362 fungal isolates belonging to 9 genera and 15 species were isolated from fresh samples such as Alternaria spp, Alternaria alternate, Alternaria dauci, Alternaria radicina, Aspergillus niger, A. fumigatus, Fusarium spp., F. oxysporum, F.solani, Macrophomina phaseolina, penicillium spp. Phoma betae, Verticillium albo-atrum, Rhizoctonia solani and Sclerotinia sclerotiorum. Faba beans showed the highest total fungi isolated (67 field fungal isolates) in all examined samples. Carrot recorded the least frequency, total fungi 22 fungal isolates compared with all samples used, and followed by peppermint 29 fungal isolates, it should be free raw material used from fungi and specially mycotoxins fungi to reduce the risks for consumers' health. Nutrient utilization and performance were studied in an experiment with adult Albino rats diets based on basel diet plus yoghurt – like product. And showed that true digestibility (TD) increased with supplementation process of yoghurt with 5% of (beet, lentil, chickpea, and cantaloupe).The data proved that the highest true digestibility of the protein was 94.82 from beet like – yoghurt and the highest protein utilization was 78.04 from lentil | ||||
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