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Pakistan Journal of Biological Sciences

Year: 2019  |  Volume: 22  |  Issue: 4  |  Page No.: 180 - 187

A Probiotic Beverage Made from Tiger-nut Extract and Milk Permeate

Moustafa El-Shenawy, Mohamed T. Fouad, Laila K. Hassan, Faten L. Seleet and Mahmoud Abd El-Aziz


Background and Objective: Tiger-nut has long been recognized for its generous health benefits. Milk permeate as a by-product, contains lactose, soluble vitamins and salts. Probiotics are live micro-organisms that confer a benefit on the host. The aim of this work was to use a combination of tiger-nut aqueous extract (TNAE) and UF-milk permeate, fortified with probiotic bacteria, to produce a functional dairy beverage. Material s and Methods: Milk-permeate (65%), TNAE (30%) and sugar (5%) were the best portions used to produce permeate-tiger nut beverage. Three probiotic bacteria mixture including, L. plantarum and L. acidophilus culture (1:1), L. plantarum and B. breve culture (1:1) and L. plantarum with both L. acidophilus and B. breve culture (1:1:1) were added to create 3 permeate-tiger nut beverages namely T1, T2 and T3, respectively. The follow up of their bacteriological, physical and chemical characteristics/changes during a storage period of 10 days was evaluated. Results: No changes in the survival of the probiotics bacteria were observed throughout the storage period (10 days). Meanwhile, T3 has low pH value and acetaldehyde content but has high diacetyl content and antioxidant activity followed by T2 and T1. Permeate-tiger nut beverage fortified with probiotic bacteria exhibited higher lightness and lower redness and structure viscosity than the control from day 5 onwards. Also, T3 was less sensory acceptable compared to the others. Conclusion: A mixture of UF-milk permeate (65%), tiger-nut aqueous extract (30%) and 5% sugar, fortified with 1% mixture of probiotic cultures produced a healthy stable beverage.

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