DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera
This study was carried out to produce milk permeate beverage fortified with dried leaves of Moringa oleifera (DLMO) as innovative beverage. DLMO was added to permeate at concentrations of 0.5, 1 or 2%. Subsequently, the physiochemical, microbiological and organoleeptic properties of freshly innovati...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2014-03-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14313_29bbc2d61de72816c2f4c262de04da1b.pdf |
| _version_ | 1797269683488948224 |
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| author | Wafaa Salama Aida Salem Eman Yousef |
| author_facet | Wafaa Salama Aida Salem Eman Yousef |
| author_sort | Wafaa Salama |
| collection | DOAJ |
| description | This study was carried out to produce milk permeate beverage fortified with dried leaves of Moringa oleifera (DLMO) as innovative beverage. DLMO was added to permeate at concentrations of 0.5, 1 or 2%. Subsequently, the physiochemical, microbiological and organoleeptic properties of freshly innovative beverage and after 3, 7 and 10 days of storage at 5 ±25C were examined. Addition of DLMO had significantly increased the total solids, protein, carbohydrate and ash contents of beverage. Acidity values increased gradually in all treatments during storage period. Bifidobacteria counts were higher in innovative beverages fortified with DLMO compared to control during storage period (10 days). Mould&yeast and coliform bacteria were not detected in innovative beverage when fresh and till the end of storage. Innovative beverage fortified with DLMO can be considered a good source of minerals (K, Ca, Mg and Fe) for human nutrition. The results indicated that innovative beverage fortified with DLMO contained higher essential and non essential amino acids compared to control. Organoleptic properties of innovative beverage fortified with DLMO were highly acceptable during storage period. |
| first_indexed | 2024-04-25T01:52:16Z |
| format | Article |
| id | doaj.art-a2eb039dfb2548ca85f064608b846614 |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:52:16Z |
| publishDate | 2014-03-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-a2eb039dfb2548ca85f064608b8466142024-03-07T17:44:09ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852014-03-0122131210.21608/ajs.2014.1431314313DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleiferaWafaa Salama0Aida Salem1Eman Yousef2Dairy Res. Dept. Food Technology Research Institute, Agric. Res. Center, Giza, EgyptDairy Tech Dept. Animal Prod Res. Ins. Agric. Res. Center, Giza, EgyptDairy Res. Dept. Food Technology Research Institute, Agric. Res. Center, Giza, EgyptThis study was carried out to produce milk permeate beverage fortified with dried leaves of Moringa oleifera (DLMO) as innovative beverage. DLMO was added to permeate at concentrations of 0.5, 1 or 2%. Subsequently, the physiochemical, microbiological and organoleeptic properties of freshly innovative beverage and after 3, 7 and 10 days of storage at 5 ±25C were examined. Addition of DLMO had significantly increased the total solids, protein, carbohydrate and ash contents of beverage. Acidity values increased gradually in all treatments during storage period. Bifidobacteria counts were higher in innovative beverages fortified with DLMO compared to control during storage period (10 days). Mould&yeast and coliform bacteria were not detected in innovative beverage when fresh and till the end of storage. Innovative beverage fortified with DLMO can be considered a good source of minerals (K, Ca, Mg and Fe) for human nutrition. The results indicated that innovative beverage fortified with DLMO contained higher essential and non essential amino acids compared to control. Organoleptic properties of innovative beverage fortified with DLMO were highly acceptable during storage period.https://ajs.journals.ekb.eg/article_14313_29bbc2d61de72816c2f4c262de04da1b.pdfmilk permeatemoringa oleiferainnovative beverageessential amino acids |
| spellingShingle | Wafaa Salama Aida Salem Eman Yousef DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera Arab Universities Journal of Agricultural Sciences milk permeate moringa oleifera innovative beverage essential amino acids |
| title | DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera |
| title_full | DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera |
| title_fullStr | DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera |
| title_full_unstemmed | DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera |
| title_short | DEVELOPMENT OF INNOVATIVE BEVERAGE BASED ON MILK PERMEATE FORTIFIED WITH DRIED LEAVES OF Moringa oleifera |
| title_sort | development of innovative beverage based on milk permeate fortified with dried leaves of moringa oleifera |
| topic | milk permeate moringa oleifera innovative beverage essential amino acids |
| url | https://ajs.journals.ekb.eg/article_14313_29bbc2d61de72816c2f4c262de04da1b.pdf |
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