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An attempt to produce synbiotic buttermilk beverages supplemented with barley and oat flour
Other Title(s)
محاولة لإنتاج مشروبات اللبن الخض السينبيوتك المدعمة بدقيق الشعير و الشوفان
Joint Authors
Khalifah, Salah Ahmad Abd al-Jalil
al-Nishawi, Ahmad Ala al-Din
Abd al-Hamid, Muhammad al-Sayyid
Abd al-Sattar, al-Sayyid
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 46, Issue 6 (31 Dec. 2019)10 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2019-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Topics
Abstract EN
Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process.
In present study, novel buttermilk beverages were developed using barley and oat flour supplementations.
Acidity, pH, viscosity, whey separation and sensory properties were studied.
Supplementation with barley and oat flours (2 and 4% for both) showed changes in buttermilk acidity and pH.
Whey separation was lower and viscosity was higher in buttermilk sample containing 4% barley and oat flours.
Buttermilk samples were also evaluated for their sensory characteristics including colour and appearance, body and mouth feel, flavour and overall acceptability.
Samples with 4% oat flours level obtained the highest scores in the sensory evaluation.
The viscosity of the buttermilk samples increased proportionally with the levels of barley and oat flour supplementations.
Oat flour supplementation at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics more than barley flour.
American Psychological Association (APA)
Abd al-Hamid, Muhammad al-Sayyid& Abd al-Sattar, al-Sayyid& Khalifah, Salah Ahmad Abd al-Jalil& al-Nishawi, Ahmad Ala al-Din. 2019. An attempt to produce synbiotic buttermilk beverages supplemented with barley and oat flour. Zagazig Journal for Agricultural Researches،Vol. 46, no. 6.
https://search.emarefa.net/detail/BIM-1021779
Modern Language Association (MLA)
Abd al-Hamid, Muhammad al-Sayyid…[et al.]. An attempt to produce synbiotic buttermilk beverages supplemented with barley and oat flour. Zagazig Journal for Agricultural Researches Vol. 46, no. 6 (2019).
https://search.emarefa.net/detail/BIM-1021779
American Medical Association (AMA)
Abd al-Hamid, Muhammad al-Sayyid& Abd al-Sattar, al-Sayyid& Khalifah, Salah Ahmad Abd al-Jalil& al-Nishawi, Ahmad Ala al-Din. An attempt to produce synbiotic buttermilk beverages supplemented with barley and oat flour. Zagazig Journal for Agricultural Researches. 2019. Vol. 46, no. 6.
https://search.emarefa.net/detail/BIM-1021779
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1021779