Preparation of Functional Milk Beverages Fortified with Coconut Extract

Hassan, Fatma; Hussein, Ahmed S; Abd El- Gawad, Mona Abd El- Kader; Enab, Ali Kamal; Bayoumi, Hala; Mabrouk, Ahmed Moawad

doi:10.21608/ejchem.2023.185133.7421

Preparation of Functional Milk Beverages Fortified with Coconut Extract

Document Type : Original Article

Authors

¹ Dairy Science Department, Food Industries and Nutrition Division, National Research Centre, 33 El Bohouth St. (former El-Tahrir St.), Dokki, Giza P.O. 12622, Cairo, Egypt

² Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt

³ Dairy Department, National Research Centre, Cairo, Egypt.

⁴ National Research Centre &ndash; Food Technology and Nutrition Division.Dept. Dairy. El Bohose Street &ndash; Dokki, Cairo- Egypt.

⁵ Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre

⁶ National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O.12622, Egypt. the same

10.21608/ejchem.2023.185133.7421

Abstract

Functional dairy beverages was prepared by using 1% whey protein concentrate, 10% coconut extract, 0.08% Dariloid, 5% sugar, skim milk, mixture was homogenized. Heated at 85C for 15 min. rapidly cooled, bottled in sterilized stopper glass bottles and storage at 5C1. Samples were analyzed chemically, Sensory evaluation and microbiological analysis Results showed that beverage was 10% coconut and 1% whey protein concentrate gained high score for appearance, flavour and Taste fresh and during storage. pH decreased by increasing cold storage. Treatment had higher pH than control. Acidity took an opposite trend. Total solids increased by increasing cold storage at 5C1. Viscosity is higher in treatment than control and increased by increasing cold storage at 5C1. Amino acids: Treatment had higher content of Glutamic, Arginine Threonine and Leucine than control. Minerals: Treatment had higher content of Fe, Zn, Ca, K, Na which is very important for school children and old age.

Microbiological analysis showed that total count, psychotropic bacterial, increased by increasing cold storage. Samples free from yeast and mould. Resultant beverage had higher content of L-Arginine which improves the immune and antioxidant characteristics that cure inflammatory bowel disease. Also contain bioactive components including lactoferrine. PER1, PER2 (protein efficiency ratio) are higher in treatment than control also BV (Biological value) for juveniles is higher in treatment than control.

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