Production of a probiotic camel milk enriched with pomegranate peel powder

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 16, Issue 6 - Serial Number 66, January and February 2021, Pages 123-132   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v16i6.89179

Authors

Seyed Mohsen Mortazavi¹; Hossein Jalali¹; Seyed Hamidreza Ziaolhagh^{* 2}

¹Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.

²Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran.

Abstract

In this study, the probiotic bacterium Lactobacillus acidophilus with different percentages of pomegranate peel powder (0, 0.5, 1, 1.5, and 2%) were used to produce a functional camel milk-based beverage. The physicochemical, antioxidant and sensory properties of the resulting drinks were evaluated. The results showed that enrichment of milk with pomegranate peel powder improved the survival of probiotic bacteria from 6.95 to 7.35 Log CFU/ml. Addition of pomegranate peel to beverages increased their antioxidant activity from 7 to 85.33, 9.13 to 93.66 and 0.126 to 0.435 as measured by DPPH free radical scavenging, ABTS+ free radical scavenging and reduction potency tests, respectively. Rheological studies also showed that the addition of pomegranate peel powder to beverages increased their viscosity from 5.65 to 21.5 mPa. Adding pomegranate peel powder to beverages also changed the color factors (L*, a* and b*) so that increasing the level of pomegranate peel powder increased the red and yellow color in the samples. Also, the results of the sensory evaluation, including taste, appearance, smell and general acceptance indicated that the produced beverages were well-liked by consumers. However, the results of sensory evaluation showed that adding high percentages of pomegranate peel powder to beverages could reduce the sensory acceptance of the final product.

Keywords

camel’s milk; fermented milk; functional food; Lactic acid bacteria; Prebiotics; Probiotics

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