Journal: |
Fermentation
MDPI, Basel, Switzerland
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Keywords : |
, Impact , Date Syrup , , Physicochemical,
Microbiological, , Sensory Properties,
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Abstract: |
Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans
and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing
and treating various diseases in Arab countries. This study targeted the production of probiotic
fermented camel milk fortified with date syrup. In addition, the effect of adding date syrup as a
prebiotic and flavoring agent to probiotic fermented camel milk on the physicochemical, phytochemical,
microbiological, and sensory properties of probiotic fermented camel milk during storage was
investigated. Probiotic fermented camel milk without adding date syrup served as a control, and
the other two treatments were supplemented with date syrup at ratios of 6.0% and 8.0%. Probiotic
fermented camel milk was analyzed after 1 day and 15 days from storage at 5 1 C. Interestingly,
the present study revealed that the addition of date syrup significantly (p 0.05) increased total
solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and
antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to
the level of date syrup fortification. In addition, non-significant changes in these components were
observed during the storage period. However, total protein and fat content did not show significant
changes. Furthermore, the addition of date syrup significantly increased (p 0.05) the total bacterial
and Bifidobacteria counts, and this increase was associated with the level of the addition of date
syrup. The addition of date syrup also significantly (p 0.05) improved the sensory scores for flavor,
consistency, appearance, and total scores of resultant products. Moreover, the addition of date syrup
at a level of 8% showed the highest sensory scores. In conclusion, probiotic fermented camel milk
could be produced using a probiotic strain and flavored with date syrup at a level of 8%.
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