Preparation of functional probiotic dairy beverages fortified with pomegranate juice concentrate [electronic resource].

Includes references.

The main target of the present study is to prepare probiotic drinkable yogurt fortified with Pomegranate Juice concentrate (PJC). Three ratios of PJC were used (0.8, 1.0, and 1.2%; (w/w) vs. control using cow milk. Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium, and Streptococcus thermophiles were used. All resultants samples were stored at 5-7 °C for 14 days and were analyzed during 14 days of storage period. The results indicated that the pH values of the beverages fortified with PJC were decreased during 14 days of storage at 5-7 °C. The levels of total solids , water soluble nitrogen, and ash contents were increased as the level of fortification increased. Fat contents showed no clear differences between control and treatments. The values of total nitrogen were increased as the level of PJC increased, while their values were decreased through the storage period. The total volatile fatty acids levels were increased as the fortification ratio and storage period increased. Microbiological examination revealed that St. thermophiles, L. acidophilus, and Bifidbacterium bifidium counts in fortified samples were decreased as PJC ratio increased and storage period progressed rather than control. The organoleptic properties of fortified samples showed that the color and appearance degrees were low in treated samples rather than control. However, T1 and T2 possessed the favorite color. The scores for body and texture were clear varied either in treated samples or stored samples. Flavor scores indicated that sample T2 had the favorite flavor. The total acceptability indicated that control samples had the highest degrees followed by T2.
Keywords: Probiotic dairy beverages, Pomegranate, Bifidobacterium, L. acidofilus

Summary in Arabic.