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International Journal of Dairy Science

Year: 2012 | Volume: 7 | Issue: 4 | Page No.: 84-94
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Authors

A.R.M. El-Zainy

F.M. El-Zamzamy

M.Y.A. Mostafa

Keywords

Research Article

Manufacture and Evaluation of Four Novel Wheat Fermented Milks Beverages

A.R.M. El-Zainy, F.M. El-Zamzamy and M.Y.A. Mostafa
Synbiotics are products that contain both prebiotics and probiotics. To maximize effectiveness of bifidus products, prebiotics are used in probiotic foods. This study aimed to manufacture four wheat fermented milk beverages: Wheat Fermented Milk (WFM) as a control and other three milks with the addition of strawberry (SWFM), mango (MWFM) or chocolate (CWFM) inoculated with culture mix (Lactobacillus acidophilus ATCC 20552, Bifidobacterium lactis coded Bb 12 and Streptococcus salivarius subsp. thermophilus). Chemical, microbiological, sensory and physical properties were investigated. The results revealed that succinic acid was the dominant organic acid in MWFM and probionic acid was the dominant in WFM, SWFM and CWFM at the initial and after 21 days of storage. CWFM gained high Lactic acid bacteria and Bifidobacterium numbers at most storage times. The highest overall acceptability was for CWFM. Syneresis values were lower in the three fermented milks compared to the control, especially in CWFM. It could be concluded that addition of 5% strawberry, 5%mango and 10% chocolate to fermented milk during manufacturing process can produce acceptable probiotic milk beverages with sufficient survival rate of probiotic bacteria.
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