Preparation and properties of functional beverages based on probiotic milk permeate with carrot or mango pulps [electronic resource]

Includes bibliographic reference

Preparation and properties of novel beverages based on fruits pulps and
probiotic milk permeate were investigated. Milk permeate was fermented with the use of
2% of a mixed starter culture (1:1:1) containing Lactobacillus delbrueckii subsp bulgaricus,
an exopolysccharide (EPS) strcrin of Streptococcus thermophilus and a probiotic
Bifulobacterium longum. Sucrose (5%) was added to the milk permeate then it divided into
two portions: the 181 was kept unheated and the 200 was heated (850C/15min). Each portion
was divided into two equal portions and mixed separately with equal volumes of carrot or
mango pulp, filled in sterilized bottles and stored at .-40C for 30 days. Prepared beverages
were evaluated for vitamin C, carotenoids, total phenols, total flavonoids and anthocyanin
contents and for their total antioxidant activities. Beverages were also analyzed for their
physicochemical parameters, rheological, microbiological and sensory characteristics
during storage. The results revealed that milk permeate to be a good source of Ca, P, Na, K
and Mg contents. The total solid, ash, fat, protein, fiber contents and acidity were slightly
increased, while the total carbohydrate, antioxidant activity, total phenols, total flavonoids,
vitamin C, anthocyanin; and carotenoids contents and pH value were decreased during cold
storage of prepared beverages. Using mango or carrot greatly increased Ca, P, Na, K, Mg,
Fe, Cu and Zn contents in the produced beverages. The prepared unheated fermented
beverages retained probiotic counts higher than recommended number (6 log cfug-1) to
achieve their potential beneficial effect up to the end of storage. Sensory evaluation
revealed that the developed functional beverages were characterized by high acceptability.

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