article · Fermentation
This study investigated how incorporating Sukkari date (SKD) into probiotic-enriched fermented camel milk (FCM) affects its nutritional, physicochemical, and organoleptic qualities. Researchers prepared FCM with varying SKD concentrations (0% to 15%) and monitored chemical, physicochemical, rheological, and organoleptic properties, alongside probiotic viability, during 15 days of cold storage. Results showed that SKD fortification increased total solids, ash, dietary fibre, carbohydrates, and specific minerals like K, P, Mg, Zn, Fe, and Cu. It also boosted total phenolic content, flavonoids, and antioxidant activity. Low to medium SKD levels enhanced the viability of probiotic strains, exceeding the accepted threshold. Optimal flavour scores were observed with 10% and 12.5% SKD. The study concluded that adding 7.5% to 12.5% SKD improved FCM's nutritional quality, technological aspects, and sensory appeal without negatively impacting probiotic viability.
This research is important because it explores ways to enhance the nutritional value and consumer appeal of fermented camel milk, a product already recognised for its health benefits. By improving its composition and taste, this work could contribute to developing more nutritious and palatable food options, potentially benefiting public health.
This research is applied and appears to be near-market, focusing on developing an improved food product. The findings could be used by dairy producers or food manufacturers to create new probiotic-enriched fermented camel milk products with enhanced nutritional and sensory characteristics. The target users would be consumers seeking healthy, naturally sweetened dairy alternatives. The study provides specific concentration ranges (7.5–12.5% SKD) for optimal product development.
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Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM. Six treatments of FCM using ABT-5 cultures with 0, 5, 7.5, 10, 12.5, and 15% SKD were carried out. Chemical, physicochemical, rheological properties were studied, while organoleptical attributes and probiotic strains viability were monitored during cold storage (4 °C) up to 15 days. Results showed that fortification with SKD increased total solids (TS), ash, dietary fiber, and carbohydrate content compared to plain FCM. Water holding capacity (WHC) values increased with low and medium SKD levels then decreased with high SKD levels. Minerals such as K, P, Mg, Zn, Fe, and Cu were significantly increased, while Na was significantly decreased. Increased SKD levels in FCM resulted in significant increases in total phenolic content (TPC), total flavonoids (TF), total flavonols (TFL), and antioxidant activity (AOA). Instrumental color analysis exhibited a significant change in L*, b*, BI, and ∆E due to adding SKD in a dose-dependent manner. The viability of Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium bifidum was increased by adding low and medium SKD levels, resulting in a higher number than the accepted threshold for a probiotic effect. Adding 10 and 12.5% SKD recorded the best-balanced flavor score at the beginning and after up to 15 days of storage, respectively. Conclusively, the current study revealed that fortification with SKD at 7.5–12.5% improved the nutritional quality without adverse effects on the technological, organoleptic characteristics, and probiotics viability and provided acceptable, nutritious, and healthy benefits to FCM.
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DOI: 10.3390/fermentation8010005
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