Probiotic milk beverage fortified with antioxidants as functional feeds

Abstract: The health promoting foods, generally termed as functional foods or nutraceuticals, have emerged during the past decade as a new approach to improve human nutrition and well-being. Health promoting properties are occurred naturally in a food raw material or which can be incorporated as active ingredients in different food matrices .In this respect, probiotic and antioxidants were used to prepare functional beverages.
Tomato paste, carrot concentrate, pumpkin, strawberry, red grape and black berry were added in ratio 15, 20, 25 % as source of carotenoids and flavoniods . The resultant beverages were filled into sterilized bottles and stored at 5°C ±1 for 10 days. Chemical, microbiological analysis and organoleptic properties evaluated periodically when fresh and throughout the storage period. The results showed that, pH value of all treatments gradually decreased during storage period. TS was differed according to the type and ratio of antioxidant. Functional beverages fortified with antioxidants could be considered as a good source of ß carotene (carrot and pumpkin); lycopene(Tomato paste) and anthocyanin. (strawberry. red grape and blackberry) .Moreover, .these, beverages could be considered as a good source of vitamin C and minerals, especially Ca, K, Mg and Fe.
Organoleptic properties showed that the functional beverages had more favorable flavour and highest scores compared to control and contained sufficient Bifidobacterium (Nx 107 CFU g ) to be beneficial as a dietary adjunct.
Keywords: Functional beverages, probiotic milk and fortified antioxidants.

Publication year

2005

Availability location

معهد بحوث الانتاج الحيوانى - شارع نادى الصيد- الدقى - الجيزة

Availability number

Organization Name

Animal Production Research Institute (APRI)

City

القاهرة

serial title

2nd International Conference,”Future trends in food Science and Nutrition”, NRC, Cairo

Author(s) from ARC