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International Journal of Dairy Science

Year: 2017 | Volume: 12 | Issue: 6 | Page No.: 377-384
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Authors

Safaa Abdel-Aleem El-Aidie

Safaa Abdel-Aleem El-Aidie

Samia Mahmoud El-Dieb

Mohammed El-Nawawy

Essa Emara

Hassan Sobhy

Keywords

Background and Objective: Cereals have always been considered principal sources of energy, carbohydrates, protein, fiber and some micronutrients in diets. Also, fermented milk products have been considered a highly nutritious food containing significant concentration of protein, fat, minerals and micronutrients. So, the production of a food product that combines the benefits of cereals and fermented milk is useful for feeding many categories. The aim of this study was to produce a nutraceutical food based on cereal and fermented milk for children and adults. Materials and Methods: Five cereal-based fermented milk products were manufactured from cow fermented milk by yoghurt starter and Lactobacillus helveticus (L. helveticus) and some cereals of wheat (PW), oats (PO), sorghum (PS), naked barley (PBI) or barley (PBII). These products were stored at room temperature for 120 days. Titratable acidity (TA %), moisture, fat, total nitrogen, ash, fiber, mineral, amino acid contents and total lactic acid bacterial counts (TLAB), in all samples were determined during storage by using 2 way ANOVA and SPSS. Results: The titratable acidity was higher in PO when fresh than other products and it decreased in all products with the storage period progressed. The moisture content was different between all products and it decreased during the storage period. Fat/DM and TP/DM in fresh PO was the highest and it increased during storage. Fresh PBII had the highest fibers, calcium, Mg and Zinc contents. All essential amino acids were detected in all products, contrary, tryptophan was not detected. TLAB were the lowest in fresh BPI, while it decreased in all products dering storage. Total lactic acid bacterial count decreased during storage in all products. PO and PBII gained the highest acceptability scores. Conclusion: This study concluded that successful production of nutraceutical food based on cereal and fermented milk. The KO and KBII products gained the highest acceptability scores followed by PBI, PS and PW. Thus recommended to produce a highly nutraceutical product from fermented cow milk using a yoghurt starter and L. helveticus mixture and oat or barely.
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