CHARACTERISTICS OF FUNCTIONAL SYNBIOTIC CAMELS’ FERMENTED MILK (LIKE- YOGURT) PRODUCTS


CHARACTERISTICS OF FUNCTIONAL SYNBIOTIC CAMELS’ FERMENTED MILK (LIKE- YOGURT) PRODUCTS


Marwa M. Desouky1 and Rezk. A. Awad 2
1Dairy unit, Breeding Department, Animal Production Division, Desert Research Center, Matariya, Cairo, Egypt. 2Food Science Dept., Faculty of Agriculture, Ain Shams University, Shoubra El Kheima, Cairo, Egypt.


Scientific Research and Reviews

Preparing synbiotic fermented camel milk like- yogurt products (SFCMPs) fortified with different cereals was the main target of this study. Cereals used were hulless barley, oat, triticale and durum wheat in flour form. Honey is used as natural prebiotic. Yogurt starter (containing Lb. delbrueckii ssp. bulgaricus and Str. thermophilus) culture and AB-sweet (containing Lb. acidophilus & bifidobacteria) as probiotic starter culture were used to prepare different camel milk like- yogurt products. The physicochemical, textural, microbiological and sensory properties of SFCMPs were examined during storage period at 6±1°C for 9 days. The nutritional and daily values of the fresh prepared SFCMPs were also calculated. All treatments were significantly differed (p ≤ 0.05) in their properties; depending on the type of cereal’s, starter culture and storage period. The SFCMPs containing triticale and durum wheat flour showed higher moisture, fat and total protein percent and whey separation values than that of oat and hulless barely. Meanwhile, the highest values of crude fiber, ash, acetaldehyde & diacetyle, and dynamic viscosity values as well as bacterial counts were noticed in SFCMPs containing oats and barley. Lower amounts of acetaldehyde & diacetyle, dynamic viscosity and pH values with higher whey separation showed with yoghurt starter treatments than that of probiotic starter. The viable cell counts in all SFCMPs were maintained at an acceptable level (>106CFU/ml) to be considered as functional foods until the end of storage period. The Textural characteristics as hardness and gumminess were negatively correlated to cohesiveness and springiness in all SFCMPs throughout the storage period. The SFCMPs made with oat displayed the highest organoleptic scores throughout the storage period particularly when fermented with AB-sweet starter culture. Therefore, SFCMPs can be recommended as new nutritional and functional products from camels’ milk with good organoleptic properties.


Keywords: Synbiotic fermented products, camels’ milk, cereals, nutritional and daily values.

Free Full-text PDF


How to cite this article:
Marwa M. Desouky and Rezk. A. Awad.CHARACTERISTICS OF FUNCTIONAL SYNBIOTIC CAMELS’ FERMENTED MILK (LIKE- YOGURT) PRODUCTS. Scientific Research and Reviews, 2019, 12:101


References:

1. Nout, M.J.R., Darkar, P.K. , Beuchat, L.R., 2007. Indigenous fermented foods. In: Doyle MP, Beuchat LR, editors. Food Microbiology: Fundamentals and Frontiers, 3rd edition. Washington DC: ASM Press. pp., 817–835.
2. Valli, C., Traill, W. B., 2005. Culture and food: A model of yoghurt consumption in the EU. Food Qual. Pref. 16, 291–304.
3. Gobbetti, M., di Cagno, R. , de Angelis, M., 2010. Functional microorganisms for functional food quality. Critical Reviews in Food Science and Nutrition, 50, 716-727.
4. Korashy, H. M., Maayah, Z. H. , Abd-Allah, A. R. , El-Kadi, A. O. S., Alheider, A. A., 2012. Camel milk triggers apoptotic signaling pathways in human hepatoma HepG2 and breast cancer MCF7 cell lines through transcriptional mechanism. J. Biomed. Biotechnol. ,2: 1-9.
5. Sharma, C., Singh, C., 2014. Therapeutic Value of Camel Milk–A Review. Advanced Journal Of Pharmacie and Life Science Research, 3, 7-13.
6. Gul , W., Farooq, N, Anees, D. , Khan, U. , Rehan, F. 2015. Camel Milk: A Boon to Mankind. Int J Res. Stud. Biosci. (IJRSB), 3, 23-29.
7. Jones, P.J.H, Raeini-Sarjaz, M, Ntanios, F.Y., Vanstone, C.A., Feng, J.Y., Prado, F.C., Parada, J.L., Pandey, A., Soccol, C.R., 2008. Trends in non-dairy probiotics. Food Research International, 41, 111–123.
8. Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D., Webb, C., 2003. Cereal-based fermented foods and beverages. Food Research International, 36, 527–543.
9. Charalampopoulos, D., zquez, V. Pandiella, J.A., Modelling, S.S., 2009. Validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities, Biochem. Eng. J., 44, 96–105.
10. Charalampopoulos, D., Wang, R., Pandiella, S.S., Webb, C., 2002 b. Application of cereals and cereal components in functional foods: a review. Int.J. Food. Microbiol., 92, 851-861.
11. Gehan A. M. Hussein, 2011. Production and properties of some cereal-based functional fermented dairy products. Egyptian J. Dairy Sci., 39, 89-100.
12. Marwa, M. Desouky, Nagwa, H. I. Abou-Soliman, Heba, H. Salama, 2015. The Effect of Using Cereals on the Quality of Fermented Camels’ Milk Products. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 6, 1479-1789.
13. Nielsen, Suzanne S.(ed.),1998. In: food Analysis. (2 nd Ed). Aspen Publishers, Inc., Maryland.
14. AOAC, 2012. Official Methods of Analysis. Association of Official Analytical Chemists, 19th ed. ; Gaithersburg, MD, USA.
15. Kondyli, E., Maria C., Katsiari; L., Voutsinas, P., 2007.Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation. Food Chemistry. 100, 226–230.
16. Leth, T., Jacobsen, J. S., 1993. Vitamin A in Danish pig, calf and ox liver. J. Food Comp. Anal., 6, 3-9.
17. Albala-Hurtado, S., Veciana-Nogues, M.T., Izquierdo-Pulido, M., Marine-Font, A., 1997. Determination of water-soluble vitamins in infant milk by high-performance liquid chromatography. J. Chromatogr. A, 778, 247-253.
18. Farouq, K., Haque, Z.U.,1992. Effect of sugar esters on the textural properties of the nonfat low calorie yogurt. J. Dairy Sci.,75, 2676-2680.
19. Lees, G.J. , Jago, G.B., 1969. Methods for the estimation of acetaldehyde in cultured dairy products. Aust.J..Dairy Technol., 24,181-189.
20. Lees, G.J., Jago, G.B., 1970. The estimation of diacetyl in the in the presence of the carbonyl compounds J.Dairy Res., 37, 129-136.
21. Djurdjevic, J. D., Macej, O., Jovanovic S., 2001. the influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder J. Agric. Sci.,46, 123- 135.
22. Lobato-Calleros, C., Vernon-Carter, E.J., Hornelas-Uribe, Y., 1998. Microstructure and texture of cheese analogs containing different types of fat. J. Text. Stud. 29, 569–586.
23. Wehr, H. M., Frank, J. F. (eds.), 2004. In: Standard Methods for the Examination of Dairy Products. (17th Ed.), American Public Health Association, Washington, DC.
24. Dave, R.I., Shah, N.P., 1996 .Evaluation of media for selective enumeration of streptococcus thermophilus, Lactobacillus. delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and bifidobacteria. J. Dairy Sci., 79,1529-1538.
25. Clark , S., Costello, M., Drake, M, Bodyfelt, F. (eds.), 2009. The sensory Evaluation of Dairy Products. (2 nd Ed ), pp.191-223. Springer Science Business Media, LLC, New York, USA.
26. FDA, 2004a. U.S. Food and Drug Administration. Center for Food Safety and Applied Nutrition. How to understand and use the nutrition facts label. November 2004. www.cfsan.fda.gov/label.html.
27. Annon, 1996. The Local Food Composition Tables of Nutrition Institute. Cairo, Egypt.
28. Saad, M.M., Ibrahim, A.Y., Sobhy,F.A., Shehafa, A.E., Abdelsalam, M.E. , Abdallah, M.A., 1997. Preparation of Egyptian foods tables. Preparation of Egyptian Foods Tables Project, 1992-1997. Ministry of Scientific Research, Scientific Research and Technology Academy, A.R.E.
29. SPSS, 2007. Statistical Package for Social Science. SPSS Inc., 233 South Wacker Drive, 11th Floor, Chicago, IL, USA.
30. Akalin, A.S., 1996. L (+), D(-) Lactic acids contents and aroma profiles in Bioghurt, Bifighurt, Biograde in comparison with yoghurt. Egypt. J. Dairy Sci., 24, 227-235.
31. Salama, F.M.M., 2002. Production of therapeutic and diabetic stirred yoghurt-like fermented milk products. Egypt. J. Dairy Sci., 30, 177-185.
32. Purohit , D.H., Hassan, A.N., Bhatia, E, Zhang, X, Dwivedi, C., 2009. Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide producing lactic cultures. J. Dairy Sci., 92, 847-863.
33. Salmeron, I., Fucions, P., Charalampopoulos, D., Pandiella, S.S., 2009. Volatile compounds produced by the probiotic strain Lactobacillus Plantarum NCIMB 8826 in cereal-based substrates. Food Chem., 117, 265-273.
34. Tamime, A.Y., Robinson, R. K., 2007. Traditional and recent developments in yogurt production and related products. In Tamime and Robinson’s Yogurt Science and Technology. 3rd Ed, pp 351–354. Cambridge: Woodhead Publishing Ltd.
35. Barrantes, E., Tammime, A.Y., Muir, D.D., Swoed, A.M., 1994. The effect of substitution of fat by microparticulated whey protein on the quality of set-type natural yoghurt. J. Society Dairy Technol., 47, 61-75.
36. Kabeir, B. M., Ibraheem, S. E. , Limia, H. , Mohammed, B., Bhagiel T., 2015. Roasted peanut milk partially substituted with millet thin porridge as a carrier for Bifidobacterium longum BaB536. International J. Current Microbiology and Applied Science.,4, 299-308.
37. Buriti, F. C. , Freitas, A. S. C., Egito A. S., Dos Santos, K. M. O., 2014. Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages. LWT – Food Science and Technology, 59, 196-203.
38. Akin, M. B., Akin, M.S., Kirmaci, Z., 2007. Effect of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chem., 104, 93-99.
39. Vinderola, C.G., Bailo, N, Reinheimer, J. A., 2000. Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Res. Int., 33, 97-102.
40. Sanders, M.E., Huis in’t Veld, J.H.J.,1999. Bringing a probiotic-containing functional food to the market: Microbiological, product, regulatory and labeling issues. Antoine van Leeuwenhoek, 76, 293-315.
41. Fguiri, I., Ziadi, M., Abassi, M., Arroum, S., Khorchan , T., 2012. Suitability of camel milk to transformation in Leben by lactic starter. African Journal of Microbiology Research, 6, 7185-7192.
42. Lazaridou, A., Biliaderis, G.G. 2007. Molecular aspects of cereal β-glucan functionality :Physical properties, technological applications and physiological effects. J.Cereal Sci., 46, 101-110.
43. Beal, C., Skokanova, J., Latrille, E., Martin, N., Corrieu, G.,1999. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. J. Dairy Sci., 82, 673–681
44. Nsabimana, C., Jiang, B., Kossah, R., 2005. Manufacturing, properties and shelf life of Labneh: A review. Int. J. Dairy Technol., 58, 129–137.
45. Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeny, P.L.H., 2000. Starter culture. In: Fundamentals of Cheese Science. Aspen Publishers Inc., Gaithersburg, MD, USA, pp. 54–97.
46. Awad, R.A., Wafaa, M.S., Aza, M.F., 2014. Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue. Acta Sci. Pol., Aliment, 13, 55-68.
47. Awad, S., Hassan, A.N., Muthukumarappan, K., 2005. Application of Exoploysaccharide producing cultures in reduced fat cheddar cheese. Texture and melting properties. J.of Dairy Sci., 88, 4204-4213.
48. FDA, 2004 b. U.S. Food and Drug Administration. Food labeling: Nutrient content claims, general principles; Health claims, general requirements and other specific requirements for individual health claims. Fed. Reg. 6924541.
49. Osama, M. S., Kawther El- Shafei , Gamal, A. I., Hoda, S. El- Sayed , Jihan, M. Kassem , Fayza, M. Assem, Nabil, F. T., Baher, A., Abd El-Khalek, A., Nadia Dabiza, B., 2015. Preparation, Properties and Evaluation of Folate and Riboflavin Enriched Six Functional Cereal – Fermented Milk Beverages Using Encapsulated Lactobacillus plantarum or Streptococcus thermophiles. RJPBCS, 6, 1724-1735.
50. LeBlanc, J.G., Milani, C., De Giori, G.S., Sesma, F., Van Sinderen, D., Ventura, M., 2013. Bacteria as vitamin suppliers to their host: a gut microbiota perspective. Curr Opin Biotechnol ,2, 160–168.
51. Pandey, S. M., Mishra, H. N., 2015. Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. LWT Food Science and Technology 62, 458-467.
52. Horwath, C., Kouris-blazos, A., Savage, G.S., wahlqvist, M.L., 1999. Eating your way to a successful old age, with special reference to older women. Asia Pacific J. Clinical Nutrition, 8, 2016-2022.
53. Vijayalakshmi,R., Nareshkumar, C., Dhanalakshmi, B., 2010. Storage studies of cereal based low fat fruit yoghurt. Egypt.J. Dairy Sci., 38, 53-61.