Acta Scientific Nutritional Health

Research ArticleVolume 1 Issue 2

Effect of Fortification with Guava Pulp on Some Properties of Bio-Rayeb Milk Made from Goat’s Milk

Mohamed Nour-Eldin Farid Hamad1, Magdy Mohamed Ismail2* and Esraa Mohamed Elraghy3

1Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt
2Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
3Independent Scholar, Damietta, Egypt

*Corresponding Author: Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.

Received: June 06, 2017; Published: June 09, 2017

Citation: Magdy Mohamed Ismail., et al. “Effect of Fortification with Guava Pulp on Some Properties of Bio-Rayeb Milk Made from Goat’s Milk”. Acta Scientific Nutritional Health 1.2 (2018).

Abstract

  Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat’s milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity.

  Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and Bifidobacterium and the lowest loss of viability ratios. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for various Raybe milk treatments and remained above 107 cfu g-1 until the end of storage. Adding 6 or 9% guava pulp to goat’s milk highly improved the sensory properties of Raybe milk.

Keywords: Goat’s Milk; ABT; Guava Pulp; Raybe Milk

Copyright: © 2018 Magdy Mohamed Ismail., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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