| Titles |
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English :
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PRODUCTION OF HEALTHY FERMENTED BEVERAGE WITH POMEGRANATE EXTRACT.
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Arabic :
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انتاج مشروب متخمر صحى بمستخلص الرمان
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| Abstract |
A fermented milk was made using caws milk and yoghurt starter culture. A pomegranate extract was added in ratios 15,30 and 45% to the milk. Sucrose was added to milk at the level of 5% The resultant beverages were filled into sterilized bottles and stored at 5± 1°c for 12 days. Beverages from all treatments were analyzed chemically, physically and microbiologically. The organoleptic properties were evaluated periodically throughout storage. The results showed that total solids of the beverages slightly affected compared to control sample. The pH values of beverages from all treatments decreased gradually during storage period. The data indicated that as pomegranate levels increased as the viscosity decreased. Total bacterial counecreased at the end of the cold storage. Sensory evaluation showed that the resultant beverage was characterized by acceptable flavor up to 30% pomegranates extract and it retained good properties until the end of the cold storage.
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| Publication year |
2011
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| Pages |
527-540
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Biol. Chem.Environ.Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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