Production of healthy milk drink fortified with garden-cress [electronic resource].

Includes references.

The main objective of this study was to produce healthy milk drink from skim and soya milk forlified with garden-cress seeds . Different percentages of garden-cress seeds powder (1 - 5 % ) were added to skim or soya milk . Increasing the concentration of garden-cress increased protein, fat and ash. Content Also, adding garden-cress powder seeds to skim or soya milk increased potassium and magnesium while, calsium percentage increased in soya milk than skim milk and iron increased in skim milk Vitamin C increased from 0.0 to 3.45 mg/100g and vitamin A increased from 3.0 to 20.0 mg/100g in soya milk, while vitamin C increased from 19.0 to 22.45 and vitamin A increased from 62.0 to 79.30 in skim milk. Addition of garden-cress seeds powder increased the flavonoids content in skim milk than soya milk. Increasing the concentration of garden-cress powder decreased total bacterial count til the end of storage period . The sensory evaluation of health drinks prepared with forlification of garden-cress seeds powder at 4 % exhibited the highest overall acceptability compared to other treatments .

Summary in Arabic.

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