Supplementation OF BUTTERMILK WITH KAKI FRUIT (DIOSPYROS KAKI)
Abstract: This study aimed to evaluate new products of natural and probiotic fermented
buttermilk furtified with kaki fruit (Diospyros kaki). The llse:! fruit is a sweet, delicious fruit
containing several health promot.'ng nutrients such as vitarn:ins, minerals and antioxidants and
fibers. Natural and fennented buttennilk drinks were flavouf\~ri by mixing with kaki pulp at level
0, 10, 15, and 20% vlv•. 4% sugar ar"d 0.15% CMC.
Buttennilk fortifi.:d with kah pulp was charactem..d by increased values of total
carbohydrate, fiber, viscosity, total
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phenol compound<; (PC), antioxidant activity% (AA),
vitamins (A and folate;, and organokptic properties. Also, ;t was found suitable to support the
growth of probiotic strains, namely: La,;tobacillus acidophilus and Bifidobacterium bifidum.
While the values of pH:, whey syne..-esis, total bacterial count, molds & yeast count, cholesterol
and minerals (Ca, P) ",-ere decreased. All treatments were organoleptically acceptable and the
buttermilk containing 20% kaki sh"wed superior sensory properties compared to the control
followed by that contairu 'ng 15%.
Successfully natura J and probiotics formulate kaki in buttermilk was prepared, with high
nutritional value and hig! \ acceptability, and could be used as formulate symbiotic dairy drink.
Key worns: buttermilk, kaki fruit, pro biotic, dairy functional food
Publication year 2016
Pages 77·8U
Organization Name
serial title Egyptian J. Dairy Sci.
Author(s) from ARC
External authors (outside ARC)
    أمال الدرديرى معهد بحوث انتاج حيوانى
Publication Type Journal
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