| Titles |
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English :
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Viability of probiotic bacteria in fermented milk beverages containing roasted date palm kernel
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Arabic :
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حيوية بكتيريا البروبيوتك في الألبان المتخمرة المحتوية علي نوى البلح المحمص
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| Abstract |
Several benefits were reported for the agro-food waste including the date kernel, the main byproduct of the date fruit industry. The current research aimed at utilization of roasted date palm kernel in improving the quality characteristics of two sweetened fermented milk beverages (acidophilus milk and bioyoghurt) and to evaluate its effect on probiotics viability along the cold storage of 21 days. Monoculture strain of L. acidophilus LA-145 was used for the processing of acidophilus milk while
ABT-2 coculture (consisting of S. thermophilus, L. acidophilus, and B. bifidum) was used for the processing of bioyoghurt. In vitro cytotoxicity activity of roasted date kernel powder (RDKP) against some mammalian cell lines was evaluated. pH, syneresis, water holding capacity and viscosity were determined along the cold storage time. The viable counts of probiotic bacteria were determined at 1, 7, 14 and 21 days of cold storage while the total phenolic compounds content (TPC, mg GAE/g), total flavonoid compounds (TFC, mg QE/g) and antioxidant activity (AOA %) were measured at 1 and 21 days of cold storage. The results indicated that RDKP may be considered as an anticancer substance with strong potential for HepG2 with (IC50 = 472 ?g/ml), HCT116 (IC50 = 666 ?g/ml) and moderate potential for Caco-2 cells with (IC50 = ?2000 ?g/ml). Addition of 1, 2 and 3 % of RDKP decreased the values of pH and syneresis while increased the values of WHC and viscosity. It was also observed that adding RDKP significantly (p ? 0.05) increased the probiotics growth and improved its viable number at 14 days and helps to remain a sufficient number of probiotic bacteria at 21 days of cold storage. RDKP significantly (p ? 0.05) increased TPC, TFC and AOA in acidophilus milk and bioyoghurt samples. Thus, it could be concluded that RDKP presents a new and valuable by-product in fermented milk by enhancing the growth of probiotic bacteria while also providing antioxidative benefits.
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| Publication year |
2018
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| Pages |
1273-1289
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Middle East J. Appl. Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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