Rice Milk Fortification Using Calcium Hydroxyl Phosphate Nanoparticles and Hydrolyzed Peanut Protein Fractions

Abdel Hamid, Samy; Farroh, Khaled Yousef; Wagdy, Suzan Mohamed; Akl, Engy Mohamed

doi:10.21608/ejchem.2019.17039.2043

Rice Milk Fortification Using Calcium Hydroxyl Phosphate Nanoparticles and Hydrolyzed Peanut Protein Fractions

Document Type : Original Article

Authors

¹ 1Dairy sciences Department, Food Industry and Nutrition Research Division National Research Centre, Dokki, Cairo, Egypt

² Nanotechnology and Advanced Material Central Lab., Agric. Res. Center, Egypt.

³ Fats and Oils Department, Food Industry and Nutrition Research Division National Research Centre, Dokki, Cairo, Egypt

⁴ oils and fats department, food industry and nutrition, national research centre, cairo Egypt

10.21608/ejchem.2019.17039.2043

Abstract

This study aimed to develop a rice milk-based meal (Roz Bel Laban) containing the necessary nutrients for overcome malnutrition problems. The meal was prepared in three stages and its antimicrobial activities and sensory properties were evaluated. First, calcium hydroxyl phosphate nanoparticles (CaHPNPs) were synthesized. Their morphology and particle size were examined by high-resolution transmission electron microscopy, and the composition was investigated by X-ray diffraction. Second, peanut meal (PM) was hydrolyzed with different solvents using ultrasonic waves and analyzed by native and SDS electrophoresis. Third, both CaHPNPs and hydrolyzed peanut (HP) were added while cooking the rice milk. The rice milk cooked with (HP + CaHPNPs) showed greater quality and storage time than that cooked with HP only. The quality and storage time were the lowest for the control. The fortified rice milk also displayed various antimicrobial activities. The bacterial species most affected by the HP extract were Salmonella typhi (inhibition zone = 11.5 mm) and B. cereus (inhibition zone = 11.0 mm). All fortified rice milk was free of proteolytic and lipolytic bacteria, while two bacterial isolates were categorized based on their phenotypic characteristics in the control. Our findings suggest that HP and CaHPNPs can be used to improve the nutritional value and antibacterial properties of prepared foods.

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