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American Journal of Food Technology
  Year: 2016 | Volume: 11 | Issue: 5 | Page No.: 234-239
DOI: 10.3923/ajft.2016.234.239
 
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Bacterial Strains as Vitamins Supplements to Prepare Functional Dairy Beverages

A.G. Mohamed, Hayam M. Abbas, Abeer F. Zayan and Nayra Sh. Mehanna

Abstract:
Objective: The capability of production of vitamins by some strains of bacteria is the target of this research to prepared a new style of dairy beverage. Methodology: Three different strains of bacteria (L. acidophilus, L. rhamnosus and Bifidobacterium bifidum) or their mixture were evaluated for their ability for production of different vitamins in a dairy beverage. An experiment was designed to prepare papaya-whey-beverage (40:60 w/v) inoculated with 1% of each of the above strains or their mixture to serve four treatments. Estimation of 11 vitamins in the fresh beverages were conducted and the sensory properties of the resultant beverages were also evaluated. Results: Obtained data revealed that all the estimated vitamins were increased by fortification of probiotic bacteria; however their contents showed intra-values differences. Results showed that L. rhamnosus had the highly ability in production of vitamin E, D, B2 and B12, however, L. acidophilus succeeded in production of vitamin A, K, nicotinic and thiamin. On the other side, Bifidobacterium bifidum had the highest ability for production of folic acid, it produced 315.5 Fg/100 mL sample rather than all other strains. Using of 1% of mixture of strains lead to decrease the values of all estimated vitamins except vitamin C. No clear differences were observed in the organoleptic properties within all samples. Conclusion: It could be concluded that using of some probiotics bacteria can be able to produce natural vitamins in dairy beverages to improve health concept.
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How to cite this article:

A.G. Mohamed, Hayam M. Abbas, Abeer F. Zayan and Nayra Sh. Mehanna, 2016. Bacterial Strains as Vitamins Supplements to Prepare Functional Dairy Beverages. American Journal of Food Technology, 11: 234-239.

DOI: 10.3923/ajft.2016.234.239

URL: https://scialert.net/abstract/?doi=ajft.2016.234.239

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