HASHEM, M. (2018). SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE. Egyptian Journal of Agricultural Research, 96(3), 1111-1125. doi: 10.21608/ejar.2018.140400
MOHAMMED I. HASHEM. "SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE". Egyptian Journal of Agricultural Research, 96, 3, 2018, 1111-1125. doi: 10.21608/ejar.2018.140400
HASHEM, M. (2018). 'SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE', Egyptian Journal of Agricultural Research, 96(3), pp. 1111-1125. doi: 10.21608/ejar.2018.140400
HASHEM, M. SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE. Egyptian Journal of Agricultural Research, 2018; 96(3): 1111-1125. doi: 10.21608/ejar.2018.140400
SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE
Dairy Microbiology Department, Animal Production Institute, Agriculture Research Centre, Dokki, Giza, Egypt.
Abstract
This study aimed to produce new natural products from buttermilk supplemented with probiotic and Red beetroot (Beta vulgaris L.). Red beetroot (RBR) used as a health-promoting ingredient containing vitamins, minerals, antioxidants and fibres. Naturally, fermented buttermilk beverage were prepared by adding different levels of (RBR) puree (0,5, 10, and 15% v/v), 2% sugar and 0.15% CMC. Buttermilk fortified with (RBR) puree was characterized by increasing values of total carbohydrate, fibre, viscosity, total phenol compounds (PC), antioxidant activity%, Flow time and organoleptic properties. also, it was found suitable to support the growth of probiotic strains, namely: Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus. While the values of pH, whey syneresis, total bacterial count, moulds & yeast count were increased. All treatments were organoleptically acceptable and the buttermilk containing 10% (RBR) showed superior sensory properties compared to the control followed by that containing 15% (RBR). Successfully natural beverage prepared from buttermilk supplemented with (RBR) characterized by high nutritional value, high acceptability and could be used as formulate synbiotic dairy drinks.
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