Abstrait

Preparation of functional fermented dairy product containing high levels of omega-6, omega-9, antioxidants activity and probiotic

Mohamed Isamil Abou-Dobara, Magdy Mohamed Ismail* & Nawal Mohamed Refat

Background and objective: The consumption of fermented milk was shown to have an inverse association with incident diabetes risk. Stirred yoghurt is one of the most popular fermented milk products in the world. In Arab countries, stirred yoghurt made using probiotic bacteria is usually called Rayeb milk. In this study, soy milk and honey were utilized to improve nutritional properties of Rayeb milk. Methodology: Rayeb milk were prepared from cow milk, soy milk or cow and soy milk mixture (1:1) with or without adding 4% honey and using ABT-5 culture. All samples were stored at 4°C for 14 days and tested when fresh and after 7 and 14 days. Results: Manufacture of Rayeb milk from cow and soy milk and 4% honey admixture increased the levels of unsaturated fatty acids. The values of omega-3, omega-6 fatty acids and antioxidants activity were considerably higher in Rayeb milk supplemented with soy milk and honey. Bifidobacterium population exceeded the recommended level of 106 cfu.g-1 of Bifidobacteria as a probiotic in Rayeb milk possessed soy milk and honey. Rayeb milk manufactured from cow and soy milk and honey mixture gained the highest scores of sensory evaluation. Conclusion: Functional Rayeb milk with high nutritional and health benefits could be successfully prepared from mixture of cow and soy milk (1:1) with adding 4% honey and using ABT-5 culture. The outcomes suggest that consumption of this functional Rayeb milk was associated with a reduce risk of diabetes.