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258432

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Dairy Science

Abstract

This study was conducted to study the use of different ratios of Lemongrass (2 & 4%) and Rosemary (1 & 2%) extracts in manufacture of fermented camel milk beverage. The chemical composition and nutritional values of camel milk, Lemongrass and Rosemary extracts were performed. All fermented camel milk beverage samples were analyzed for chemical, phenolic compounds, antioxidant activity, total volatile free fatty acids (TVFFA), microbiological and sensory properties when fresh and during storage (21 days) at 4±1°C. Our results indicated that, there were increases of total solids, fat, protein, ash and TVFFA contents in the flavoured samples with two plant extracts than that of control samples. Moreover, all the pH values significant decreased with the prolonging the storage period in all treatments. In addition, there were decreases in antioxidant activity and phenolic compounds of all treatments during storage period in all treatments. Microbiologically, the counts of Str. thermophilus, Lb. delbrueckii subsp < em>. bulgaricus and total count increased at the 14 days of storage then decreased up to the end of storage period in all treatments. Generally, the data concluded that using of 4% Lemongrass and 1% Rosemary extract were gained higher scores for organoleptic properties than other treatments.

DOI

10.21608/ajas.2022.152149.1159

Keywords

camel milk, Fermented milk, Lemongrass, rosemary

Authors

First Name

Osama

Last Name

Khalil

MiddleName

-

Affiliation

Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt.

Email

osama.safwat@agr.aswu.edu.eg

City

Aswan

Orcid

-

First Name

Eslam

Last Name

Khalil

MiddleName

-

Affiliation

Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt.

Email

eslamkhali@agr.aswu.edu.eg

City

Aswan

Orcid

-

First Name

Adel

Last Name

Tammam

MiddleName

A.

Affiliation

Dairy Science Department, Faculty of Agriculture, Assiut University, Egypt

Email

aat@aun.edu.eg

City

Assiut

Orcid

-

First Name

Wael F.

Last Name

Elkot

MiddleName

-

Affiliation

Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt.

Email

wael.fathi@agr.aswu.edu.eg

City

Aswan

Orcid

-

Volume

53

Article Issue

4

Related Issue

37148

Issue Date

2022-10-01

Receive Date

2022-07-28

Publish Date

2022-10-01

Page Start

12

Page End

26

Print ISSN

1110-0486

Online ISSN

2356-9840

Article File

AJAS_Volume 53_Issue 4_Pages 12-26.pdf

PDF . 500.4kB

Link

https://ajas.journals.ekb.eg/article_258432.html

Detail API

https://ajas.journals.ekb.eg/service?article_code=258432

Order

2

Type

Original Article

Type Code

62

Publication Type

Journal

Publication Title

Assiut Journal of Agricultural Sciences

Publication Link

https://ajas.journals.ekb.eg/

MainTitle

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts

Details

Type

Article

Created At

22 Jan 2023