Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners

Magdy Mohamed Ismail,Mohamed Ismail Abou-Dobara,Nawal Mohamed Refat,Mohamed Abdou Mousa

doi:10.31487/j.cmr.2020.01.05

Abstract

Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA) and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA), monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids (LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk. Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect. Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body evaluation scores.

Highlights

Foods play very important role in health and disease
Functional food can be generally classified as a natural food with improved composition by employing particular agronomical conditions, food including a health-promoting component, food from which a component has been removed to produce less adverse effects on health, food in which the nature of one or more of its components has been chemically improved for obtaining health benefits and food in which the bioavailability of one or more of its components has been increased to improve the assimilation of a health promoting component [1]
Like yoghurt and probiotic foods based on lactobacilli and bifidobacteria, have gained popularity as functional foods and their consumption is on the increase throughout the world

Summary

Introduction

Foods play very important role in health and disease. Hippocrates was on the right path when he said, “Let food be thy medicine and medicine be thy food”. We might change that to "Let functional food be thy medicine. Nowadays most popular functional food ingredients worldwide are probiotics, prebiotics and symbiotics, dietary fiber, omega 3 fatty acids, oleic acids and phytosterols, phytoestrogens and phenolic compounds [1]. Milk and dairy products provide all the necessary nutrients for healthy living. Like yoghurt and probiotic foods based on lactobacilli and bifidobacteria, have gained popularity as functional foods and their consumption is on the increase throughout the world. Bioactive ingredients, including probiotics, are being used in many other food applications [2]

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Results

Conclusion