MANUFACTURE OF HIGHLY ANTIOXIDANT LOW CALORIES BEVERAGES AND ICES FROM FERMENTED MILK PERMEATE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 3, Issue 7, July 2012, Page 431-446 PDF (1.18 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.77727 | ||||
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| Authors | ||||
| Karima A. Moustafa1; Nagla A. Hegazi1; M. A. El-Nawawy2 | ||||
| 1Dairy Research Department, Animal Production Research Institute, Agric. Res. Center, Dokki, Giza, Egypt | ||||
| 2Food Science Dept., Faculty of Agric., Ain Shams Univ., Cairo, Egypt | ||||
| Abstract | ||||
| Highly antioxidant low calories beverages and ices were made using fermented milk permeate. Milk permeate was heated at 80 º C for 10 min, cooled to 30 º C, then inoculated with 2% Lactobacillus casei and incubated at 30 º C for 24 hr. The fermented milk permeate was then used for the manufacture of beverages and ices. Sugar (sucrose) as the control was used to sweeten the products while low calories sweeteners like natreen, sweetline and steviapura were added in equivalence to the control. Fermented permeate fruit beverages were prepared using fermented permeate and fruit juices in different concentration: 43%cantaloupe, 33%guava, 55% pomegranate and33% kumquat. Sugars (sucrose) added were 12% for cantaloupe, guava and pomegranate while, it was 15% for kumquat. Pectin (0.3%) was added in all treatments. pH value, color index, total sugars, phenol content and β-carotene were determined fresh and after 7 days and 14days of storage at 4 º C . Lactic acid bacterial counts (LAB) were also determined during storage. Sensory evaluation indicated higher total scores for fresh fruit beverages than the stored ones in all fruit beverages and in all treatments. Fermented permeate fruit ices were prepared by using fermented permeate and fruit juices in different concentrations: 43% cantaloupe, 15% apricot and 20% kumquat. The control was 20% sugar for cantaloupe ice, 15% for apricot ice and 25% for kumquat ice. Pectin (0.3%) was added in all treatments. In the ice mixtures and ices, total solids, pH value, specific gravity and weight per kilogram were determined. Freezing point and viscosity were measured in ice mixtures, while overrun and melting resistance in fruit ices. Sensory evaluations were carried out revealing no differences between the different sweeteners used among the same fruit. The control gained a little higher scores than all the other sweeteners. It is recommended that the presence of low calories fruit beverages and ices in the market could be of great benefit for the people of special requirements like obese and diabetes . | ||||
| Keywords | ||||
| Fermented milk permeate; L. casei; fermented fruit beverages; fermented fruit ices; kumquat; guava; cantaloupe; pomegranate; Apricot; low calories; antioxidant | ||||
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