Days Of Storage Period Research Articles

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Shelf-life of potassium sorbate (2%) and gamma irradiation (2kGy) treated Hilsa shad (Tenualosa ilisha) were determined after storing at 0oC and 4oC for a period of upto 35 days. Organoleptic evaluation showed that control, potassium sorbate treated and irradiated samples remained acceptable upto 21, 28 and 35 days of storage periods respectively at 00 C. Whereas, the same samples remained acceptable upto 7, 14 and 21 days of storage respectively at 40 C. Tyrosine and pH of fish flesh increased with the increasing of storage periods in all samples but, this increasing trend was somewhat lower in irradiated sample compare to other samples. Microbial assessment showed the best results in case of irradiated sample and remained within the acceptable limit.Jahangirnagar University J. Biol. Sci. 6(2): 67-73, 2017 (December)

Evaluation of qualitative attributes of papaya leather

India is major producer of papaya after Brazil and Indonesia. Papaya contains the digestive enzyme papain and valuable for aiding digestion. The antioxidant nutrients found in papaya including vitamin-C, vitamin-E and beta carotene. Papaya is easily digestible and prevents constipation. Fruit leather is ready to eat, semi-moist food with soft gel like texture obtained by dehydration of fruit purees into leathery sheets. Study of quality attributes like physio-chemical, sensory and microbiological properties of fruit leather resulted better and acceptable products. Experiments were conducted to investigate the effect of various sweeteners and packaging materials on physico-chemical, microbiological properties and sensory characteristics of fresh as well as stored papaya leather. The citric acid levels of 0.5 per cent, 0.75 per cent and 1.0 per cent were used for sweeteners as sugar, sugar 75 +jaggery 25 , sugar 50 +jaggery 50 , sugar 25 +jaggery 75 and jaggery. After preparation of papaya leather, the finished products were packed in two packaging material viz., LDPE and HDPE and stored at room temperature for quality evaluation at 15 days interval upto 90 days. The study revealed that the moisture content increased with citric acid levels in case of all different sweeteners. The values of moisture content were found to have decrease after 15, 30, 45, 60 and 90 days of storage. The data showed that the samples packed in LDPE more decreases as compared to HDPE. The TSS was found to be higher for fresh samples prepared by sugar as sweeteners at all levels of citric acid. TSS of samples packed in HDPE were found to be higher than LDPE at the same level of citric acid. pH of samples after 90 days of storage periods prepared by sugar as a sweeteners were found to be lower than that of sugar 75 +jaggery 25 , sugar 50 +jaggery 50 , sugar 25 +jaggery 75 and jaggery at all levels of citric acid. Data obtained for browning index after 15, 30, 45, 60, 75 and 90 days of storage indicated that in case of all samples, the values increased for all different sweeteners. The study revealed that vitamin-C content of fresh papaya leather sample decreased with increase in citric acid levels in case of all sweeteners. In microbiological studies, the yeast and mold count and total plate count were found safe for consumption after 90 days of storage. Samples prepared by sugar as a sweeteners exhibited the highest overall sensory scores 7.64 and 7.60 for samples packed in HDPE and LDPE, respectively after 90 days of storage periods at the level of 0.75 per cent citric acid. It concluded that sugar as sweeteners gave better products after 90 days of storage followed by others at the level of 0.75 per cent citric acid. The HDPE was found suitable packaging material for storage of papaya leather.

Studies on development and standardization of sterilized carrot Kheer

It is a common practice in Indian continent to consume milk along with cereals, fruits and vegetables. Carrot is most commonly used vegetables for preparation of the carrot Halwa and carrot Kheer in the northern and central part of the India. It is a highly nutritious and popular product. Since carrot is available for a short duration in the market, the availability of these products throughout the year is a problem. An attempt is made here to develop and standardize carrot Kheer to extend its shelf-life. For preparation of the carrot Kheer shredded carrot was cooked in presence of ghee to develop characteristic flavour. Other ingredients like milk, sugar and dry fruits were then added to it and the whole mass was cooked till the desired consistency was obtained. Shredded carrot was added at three different levels of 20, 30 and 40 per cent with 8 per cent sugar. No other artificial flavouring and colouring materials were added in the products. The prepared carrot Kheer were sterilized and then stored at room temperature. The sensory quality of the Kheer was evaluated using 9 point Hedonic scale for its different attributes. The carrot Kheer containing 30 per cent shredded carrot was preferred most by the judges. The overall acceptability of the fresh samples of Kheer was 7.50 and at the end of the 28 days of storage period the score of the corresponding samples was 6.50. The carrot Kheer using shredded carrot at 30 per cent concentration contained 8.2 per cent fat, 33.30 per cent total solids, 0.17 per cent acidity in terms of lactic acid, and 21.10 0Brix TSS.

Study on qualitative attributes of RTS beverage of mixed fruit using bael and orange under different storage conditions

Experimental studies were conducted for the production of bael and orange based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, and 60 days of storage under different storage conditions. The TSS and acidity of bael and orange RTS beverage increased with increase in the level of bael juice, the optical density increased with increase in the level of orange juice ratio.The pH decreased with increase in the level of bael juice. The pH values of the samples composition 60:40, 50:50, and 40:60 after 60 days of storage period were observed as 2.00, 2.00, 1.45, respectively at refrigeration conditions. The total plate count (TPC) of the RTS samples of different bael and orange juice ratio of 60:40, 50:50 and 40:60 were observed as 1.078×10 5 cfu/ml, 1.068×10 5 cfu/ml and 1.061×10 5 cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of bael juice ratio at different storage conditions. The vitamin C (ascorbic acid) of the RTS samples were decreased during storage period. The minimum ascorbic acid of the sample of juice ratio (bael and orange) 60:40, 50:50 and 40:60 after 60 days of storage were observed as 4.70, 4.29 and 4.08, respectively at refrigeration conditions. The higher score of overall acceptability was 8.225 for the fresh samples and the minimum scored awarded for overall acceptability was 6.600 for the RTS sample bael and orange juice ratio 50:50 at refrigeration condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of bael and orange based RTS beverage followed by BOD incubator and room temperature conditions.

Cultured Human Retinal Pigment Epithelial (hRPE) Sheets: A Search for Suitable Storage Conditions.

The advancement of human retinal pigment epithelial cell (hRPE) replacement therapy is partly dependent on optimization of cell culture, cell preservation, and storage medium. This study was undertaken to search for a suitable storage temperature and storage medium for hRPE. hRPE monolayer sheets were cultured under standard conditions at 37°C and then randomized for storage at six temperatures (4, 16, 20, 24, 28, and 37°C) for 7 days. After revealing a suitable storage temperature, hRPE sheets were subsequently stored with and without the silk protein sericin added to the storage medium. Live/dead assay, light microscopy, pH, and phenotypic expression of various proteins were used to assess cell cultures stored at different temperatures. After 7 days of storage, hRPE morphology was best preserved at 4°C. Addition of sericin to the storage medium maintained the characteristic morphology of the preserved cells, and improved pigmentation and levels of pigmentation-related proteins in the cultured hRPE sheets following a 7-day storage period at 4°C.

Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature

Beyaz cheeses were produced from milk pasteurized at 65 °C for 20 min, 75 °C for 5 min, or 85 °C for 5 min, and investigated at 7, 30, 60, and 90 days of storage. Pasteurization temperature affected significantly the parameters of total solids, fat, titratable acidity, pH, salt, and total free fatty acid of Beyaz cheese. Water-soluble nitrogen fraction (% WSN/TN), caseins (αs1- and β-casein), and individual free amino acids were analyzed to evaluate the proteolysis of Beyaz cheese during 90-day storage period. Pasteurization norm did not affect % WSN/TN levels in direct proportion to pasteurization temperature. αs1-Casein hydrolysis of Beyaz cheeses increased with elevated pasteurization temperature. As the pasteurization temperature increased, β-casein hydrolysis grade showed a slight decrease. Leucine, lysine, phenylalanine, and valine were found to be dominant in Beyaz cheeses. The total free fatty acid content in cheeses decreased as the pasteurization temperature increased. Practical applications High pasteurization temperature could be used to incorporate more whey proteins into white-brined cheeses. This process directly affects the course of proteolysis and lipolysis in white-brined cheese. Thus, innovative cheeses which have desired proteolytic and lipolytic characters may be obtained by this process.

Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage

Ultrasonics is one of the developing technologies which is being studied extensively on different food commodities. Our aim was to study the effect of sonication and chemical (Potassium metabisulfite, K2S2O5,) preservation method on grape-carrot juice blend. Sonication/ultrasound treatments (20 kHz frequency, 70% amplitude level (525 W power), and pulse duration 5 s on and 5 s off, 5 min at 15 °C) of all the samples (250 mL) were performed by using an ultrasonic processor with 0.5 in. probe at 2 in. depth of the sample. Additionally, impact of sonication on 90 days of storage period at refrigerated temperature was also measured. It was observed that sonication had a positive effect on nutritional status of juice blend as it enhanced the total phenolic, flavonoid, reducing power and antioxidant properties of juice significantly (p < 0.05) with increase in sonication time. Sonication can be employed successfully for treatment of juice with better nutritional attributes from consumers’ point of view.

Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent

In this work, α-amylase was encapsulated into beeswax and the effects of independent variables including beeswax content (1–3 g), enzyme concentration (0.78–1.82 mg/ml), Tween 20 level (0.5–1%) (w/v), and stirring rate (800–1200 rpm) on the encapsulation efficiency of the encapsulated enzyme were optimized using response surface methodology (RSM). Beeswax content and enzyme concentration were significant parameters (p < 0.05). Besides, the optimum conditions for the maximum encapsulation efficiency (40%) were 1 g beeswax, 1.82 mg/ml α-amylase, 1% (w/v) Tween 20 and 800 rpm stirring rate. Scanning electron microscopy (SEM) photos confirmed the size of encapsulated α-amylase between 3.98 and 69.53 μm. The catalytic efficiency of encapsulated enzyme (EE) was about 2 fold lower than that of free enzyme (FE). EE also showed higher thermal and storage stability than FE. The application of EE in gluten-free batter and bread was studied using rheometer, texture analyzer, and sensorial evaluation, implying that EE remained relatively stable in acidic medium of batter and EE-containing breads showed a significantly lower hardness and higher sensorial quality than FE-loaded ones during 5 days of storage period. These results suggested that this enzymatic treatment is efficient in retarding gluten-free bread staling and can be used in bakery industry.

Polyacrylamide beads: Polymer entrapment increases the catalytic efficiency and thermal stability of protease

Immobilization is a unique method for the improvement of product yield. During solid phase catalysis, the chemistry of the synthetic matrix plays an essential role in the performance of the biocatalyst. In the current study, immobilized protease within polyacrylamide macrosphere beads exhibited 76.0% entrapment yield with a remarkable stability of enzyme (33.0%) after 30 days of storage period at 4 °C. The entrapment of free enzyme within polyacrylamide also increased the optimal reaction temperature by 55 °C and provided a broad range of pH optima. Moreover, a significant enhancement in thermal stability was also detected. Polyacrylamide entrapped protease revealed up to 30.93% activity after incubation period of 30.0 min at 70 °C whereas, the free enzyme was completely inactivated at this temperature. Additionally, entrapped protease displayed an efficient recycling capacity and retained approximately 24.0% of its initial activity after eight successive reaction cycles. After entrapment of protease, the anchoring of substrate to the active site of the free protease exhibited change in Km and Vmax values. Therefore, owing to economic feasibility, the polyacrylamide entrapped protease might be a promising candidate for various applications in different industrial sectors.

Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt

The effects of substituting milk fat with different levels of inulin as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt were examined.Samples of yoghurt were kept in refrigerator at(5± 2Co), and examined when fresh, and after 2, 3 and 7 days of storage. Chemical composition, microbiological contents and sensory characteristics were examined. The obtained results indicated that addition of inulin resulted in a significant increase in the total solids, moisture contents, and the development of titratable acidity. On the other hand, less whey syneresis was observed during the storage of the yoghurt samples. On the other hand, replacing of milk fat by inulin was of no significant effect on the fat content.Addition of inulin stimulated the growth of lactic acid bacteria. The colony forming units of total bacterial counts, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus increased up to the 3rd day of storage period, followed by decrease up to the end of the storage period. Sensory evaluations were almost stable during the first 7th days of storage, then decreased slightly until the end of storage the period. Yoghurt samples containing 1.2% of inulin showed minor difference in the sensory characteristics, compared with control, and of the most acceptable sample. In conclusion, inulin could be successfully used as a fat replacer in making of low fat yoghurt with additional nutritional benefits without affecting the physico-chemical properties of yoghurt.

THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

Effect of transglutaminase addition to chemical, physical, and culture survivability of yogurt during storage period

One way to improve the physical and sensory properties of low fat or nonfat yogurt is by adding a small amount of transglutaminase enzyme into yogurt. Transglutaminase is an enzyme that can cause crosslinking in proteins and is particularly suited for improving the functional properties of food proteins. This study was conducted in order to evaluate the effect of transglutaminase (TGase) addition on some properties of yogurt such as fermentation time, pH, total of lactic acid bacteria, syneresis, viscosity, and microstructure. The enzyme was added at different production steps, those are before addition of starter culture and simultaneously with starter culture addition. Another variations are the concentration of the enzyme (0.5; 1.0; and 2 grams enzyme/gram milk protein) and the storage period (1, 8, and 15 days of storage period). It was shown that there were no significant effect of transglutaminase addition to fermentation time. Acid development rate as well as syneresis percentage were reduced with increasing TGase doses meanwhile the viscosity was increased. TGase addition was also shown affecting the total lactic acid bacteria. Based on the electron microscope results, due to the formation of cross-links protein, enzyme addition caused proteins to be distributed more evenly in gel network.

Studies on enhancing quality and shelf-life of Starkspur Golden Delicious apple by pre-harvest spray

The study was conducted to enhance postharvest quality and shelf-life of fruits by preharvest sprays of calcium chloride at different concentrations after 60 days from full bloom (DFFB) in plants of Starkspur Golden Delicious apple at RHRTS orchard, Mashobra, Shimla district of Himachal Pradesh. Fruits were harvested at commercial maturity, packed in corrugated fibre board cartons in trays and kept at room temperature. The fruits were evaluated for quality attributes after 14, 28 and 42 days of storage intervals. It was observed that unsprayed fruits (control) were bigger in size and exhibited less firmness at harvest maturity than sprayed fruits. Physiological loss in weight (PLW) and soluble solids concentration (SSC) increased and firmness decreased continuously of fruits during storage. Less PLW and high firmness was observed in calcium chloride sprayed fruits during shelf-life of 42 days. SSC increased with increase in storage interval up to 28 days in calcium sprayed fruits irrespective of concentrations. Fruits sprayed with 1% calcium chloride after 60 DFFB had significantly high fruit firmness, low PLW and overall acceptability remained good (>4.0) up to 42 days of storage period.

THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil.

This study examined the encapsulation and stabilization of É·3 in fish oil into a multi-compartment system consisting of β-cyclodextrins (β-CD) complexation within an oleogel structure, which was further coated with a layer of whey protein isolate (WPI). The formation of β-CD-fish oil complex was confirmed by thermogravimetric analysis and Fourier-transform infrared spectroscopy. Particle size and ζ-potential of the oleogel-based oil-in-water emulsion did not change significantly over a 28-day storage period under different pH conditions (pH 3.5-7) and NaCl concentrations (50-500 mg L-1). The WPI-coated oleogel and β-CD-fish oil complex were subjected to UVC light exposure and quantified by their eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. Results indicated that more than 50 wt% of both EPA and DHA were retained after a 4 h UV exposure period in the WPI-coated system. In addition, sensory evaluation results showed a decreased fish oil odor in the WPI-coated oleogel samples. Overall, the results from this study demonstrated that this oleogel-structured composite incorporating β-CD-fish oil complexes can be formed successfully to retain lipophilic components with decreased undesirable fish oil odor.

A New Laccase Based Biosensor for Tartrazine.

Laccase enzyme, a commonly used enzyme for the construction of biosensors for phenolic compounds was used for the first time to develop a new biosensor for the determination of the azo-dye tartrazine. The electrochemical biosensor was based on the immobilization of laccase on functionalized methacrylate-acrylate microspheres. The biosensor membrane is a composite of the laccase conjugated microspheres and gold nanoparticles (AuNPs) coated on a carbon-paste screen-printed electrode. The reaction involving tartrazine can be catalyzed by laccase enzyme, where the current change was measured by differential pulse voltammetry (DPV) at 1.1 V. The anodic peak current was linear within the tartrazine concentration range of 0.2 to 14 μM (R2 = 0.979) and the detection limit was 0.04 μM. Common food ingredients or additives such as glucose, sucrose, ascorbic acid, phenol and sunset yellow did not interfere with the biosensor response. Furthermore, the biosensor response was stable up to 30 days of storage period at 4 °C. Foods and beverage were used as real samples for the biosensor validation. The biosensor response to tartrazine showed no significant difference with a standard HPLC method for tartrazine analysis.

Physichochemical Properties of Kefir Drink Using Modified Porang Flour (Amorphophallus oncophyllus) During Storage Period

The purpose of this research was to compare physicochemical characteristics of goat milk kefir drink produced by using porang flour and modified porang flourthroughout 21 days storage period. Goat milk kefir drink weretaken at 1, 7, 15 and 21 day of storageperiod, analysed for microstructure, particle size and ethanol content. Analyses of microstructure using confocal laser scaning microscopy (CLSM), particle size using particle size analyser,ethanol content usinggas chromatography (GC).There were significant differencesconsidering the microstructure, particle size and ethanol content of goat milk kefir drink using modified porang flour during storage period.Lower ethanol content was observed in goat milk kefir drink with porang flour and modified porang flour as compared to control sample (no porang flour added) addition, lower ethanol in sample resulted from lower metabolism activity of microbial under lower water activity condition effect of glucomannan in porang flour. Goat milk kefir drink with modified porang flour addition produced lower particle diameter than control and porang flour treatment, it may due to the disruption of milk protein aggregate by modified porang flour. Confocal microscopy showed at modified porang flour treatment shows more homogenous protein milk aggregate.It can be concluded that modified porang flour produced lower ethanol content and particle diameter of goat milk kefir drink and more homogenous protein milk aggregate.

IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS

The aim of this study was to improve the rheological, physical and organoleptic properties of non-fat yogurt using microbial Transglutaminase (MTGase), Exopolysaccharides producing culture (EPS) and two commercial stabilizers based on pectin and gelatin. Results showed that non-fat yogurt samples produced by textural impotents haven't significant differences with control full-fat yogurt sample in moisture content at fresh, while there were significant differences between these samples and control non-fat yogurt sample. Moisture content significantly decreased in all yogurt samples except in control full and non-fat yogurt samples after 10 days of storage period. Non-fat yogurt EPS sample had the highest percentage moisture content compared with control (full-fat and non-fat) yogurt samples and experimental non-fat yogurt (MTGase, commercial pectin and gelatin) samples throughout storage. Pro/D.M was higher in control non-fat yogurt, non-fat yogurt EPS and non-fat yogurt produced by commercial gelatin compared with non-fat yogurt (MTGase, commercial pectin) and full-fat yogurt samples at fresh. There were no significant differences in Fat /D.M % between non-fat yogurt C2 and non-fat samples containing textural improvements, while there were significant differences between them and control full-fat yogurt C1 at fresh or during storage period. There were no significant differences in acidity among all treatments. Hardness was significantly lower in the EPS non-fat yogurt compared with the other treatments throughout storage period. The non-fat yogurt containing EPS producing culture and non-fat yogurt containing commercial stabilizers had a lower level springiness, Chewiness and gumminess than the full-fat yogurt sample and non-fat yogurt containing MTGase. Adhesiveness significantly increased during storage period for all treatments. There were no significant differences in syneresis percentage among all treatments. Non-fat yogurt produced by Exopolysaccharides producing culture, microbial Transglutaminase and commerial gelatindemonstrated rheological and physical properties were closer to that of control full-fat yogurt.

Production of Flavoured Fermented Camel Milk

The present study investigated the effect of adding cinnamon (Cinnamomum verum) and doum palm fruit(Hyphaene thebaica) water extracts (as a natural flavour agent and antioxidant compound sources) on fermented camelmilk properties. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used in thefermentation process. The analyses of chemical and nutritional values of camel milk, cinnamon and doum palm fruitextracts were performed. The samples were analyzed for physicochemical, phenolic compounds, antioxidant activity,minerals, vitamins, rheological, microbiological and sensory properties when fresh and during storage (21 day) at4±1°C. Flavoured fermented camel milk with concentrated cinnamon and doum extracts caused a significant increase intotal phenolic content proportionally with increasing the concentration level of added extracts, while significantdecrease was shown during storage period. The antioxidant activity of flavoured substituted fermented camel milk inwhich concentrated cinnamon and doum extracts were added ranged from 91.39 - 90.31% when 3 and 9% extractslevels were added respectively. Fermented camel milk flavoured with doum extract had higher vitamins contentcompared with that made by adding cinnamon extract. Minerals content in treatments with doum fruit extract showedthe highest contents of potassium (K), sodium (Na), iron (Fe) and zinc (Zn) compared with untreated fermented camelmilk. The greatest increase rate observed in potassium (K) in fermented camel milk made by adding3% and9%cinnamon and doum extracts. Total bacterial count increased in all flavoured fermented milk, while the count of Str.thermophiles and Lb. bulgaricus increased to maximum at the 14th day of storage period then decreased up to the end ofstorage period. Increasing levels of cinnamon and doum extracts negatively influenced the sensory scores of someproperties of fermented camel milk. The overall results cleared that, it is possible to produce good quality fermentedcamel milk with good flavour, body & texture, appearance and colour by adding of (cinnamon and doum) extracts as agood functional foods.