Influence of Mixing Peanut Milk and Honey with Cow Milk on the Nutritional and Health Properties of Bio- Rayeb Milk
Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2018, Vol 4, Issue 1
Abstract
In Egypt and other Arab countries, stirred yogurt prepared using probiotic starter is usually called Rayeb milk. In this study, six treatments of Rayeb milk were manufactured from cow milk, peanut milk or cow and peanut milk mixture (1:1) with or without adding 4% honey. Cow milk Rayeb had the highest levels of acidity and total solids. Conversely, peanut milk Rayeb possessed the highest fat content. Blending peanut milk with cow milk and adding honey decreased saturated fatty acids level by 44.67% and inversely increased unsaturated fatty acids value by 73.29% in Rayeb milk. Also, Rayeb milk prepared from cow milk, peanut milk and honey mixture contained higher levels omega-6 (21.51%), omega-9 (38.80%), and antioxidant activity (46.31%) as compared with Rayeb made from cow milk (1.94, 27.21, and 30.60% respectively). The recommended count of bifidobacteria as a probiotic (107 cfu.g-1) was achieved for Rayeb contained peanut milk and honey. So it is recommended that bio-Rayeb milk with high nutritional and health values can be successfully made from peanut and cow milk mixture (50%:50%) with blending 4% honey and using ABT culture.
Authors and Affiliations
Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail, Nawal Mohamed Refat
Keywords
Related Articles
- EP ID EP308640
- DOI 10.17756/jfcn.2018-053
- Views 133
- Downloads 0
Acknowledgement of Manuscript Reviewers JFCN Volume-2 (2016)
The Editors of Journal of Food Chemistry and Nanotechnology (JFCN) would like to express their tremendous gratitude to all those individuals who participated in the peer review process during the preparation of this Volu...
Classification of Bacillus cereus and Bacillus thuringiensis by Metabolomic Profile Differentiation Using Ultra- Performance Liquid Chromatography-Tandem Mass Spectrometry
Bacillus species are aerobic spore-forming bacteria that are known pose a significant risk to human health. Even though numerous methods for classifying Bacillus cereus and Bacillus thuringiensis have been reported, it r...
Effects of Meat Shape and Size, Freezing Method and Thawing Temperature on the Drip Loss of Beef Brisket and the Protein Content of Its Thaw Exudates
The effects of meat shape and size, freezing method and thawing temperature on the drip loss of beef brisket and the protein content of its thaw exudates were examined in this study. The beef brisket was cut into the fol...
Proceedings of the II International Conference on Food Chemistry & Technology (FCT-2016)
Since many traditional food preservation technologies have negative influence on food quality attributes, more careful analyses of the processes are required.
Report on the Fourth Edition of International Conference on Food Chemistry & Technology (FCT-2018)
The 4th International Conference on Food Chemistry and Technology (FCT-2018) brought together more than 110 experts of the leading institutes and organizations to share their knowledge and research on the latest scientif...