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1- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran ,marjanehsedaghati@yahoo.com
2- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran ,
Abstract: (20 Views)
This study was conducted aiming at evaluating the physicochemical, antioxidant, microbial and sensory properties of functional fermented camel milk (FCM) with varying β-glucan concentrations (0, 0.1, 0.2, and 0.3%), and a combination of the bacterial cultures Lactobacillus Plantarum and Lactobacillus Rhamnosus. The FCM matrix was assessed for pH/acidity, phase separation, viscosity, color, total phenolic content (TPC), antioxidant activity (AO), probiotic viability, and sensory characteristics by 12 participants. The results were analyzed using one-way ANOVA applied to data from a completely randomized design with three replicates, followed by LSD post hoc tests for comparison of treatment means. The pH, acidity, antioxidant activity (IC50), viscosity, and probiotic viability of fortified FCM ranged from 3.46-4.4, 0.141%-0.429%, 27.01-69.67 (mg.mL-1), 1025-2355 (mPa.s-1), and 6.17-8.95 (cfu.mL-1) respectively. The Results demonstrated that β-glucan fortification (0–0.3%) significantly (P˂0.05) increased acidity, TPC, AO, viscosity, and probiotic viability in FCM, while reducing pH and phase separation. Increasing β-glucan concentration in the samples was associated with a significant decrease in the brightness index (L), accompanied by significant increases in the yellowness (b) and redness (a*) indexes (P<0.05). According to the sensory panelists' assessments, increasing the β-glucan concentration to 0.2% was deemed favorable. These findings suggest that fortification of fermented camel milk with 0.2% β-glucan optimally enhances its functional, physicochemical, and sensory properties, supporting its potential as a health-promoting dairy product.
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2024/10/12 | Accepted: 2024/01/11
Received: 2024/10/12 | Accepted: 2024/01/11
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