Production of fermented camel milk beverage flavoured with some plant extracts

Abstract EN

This study was conducted to study the use of different ratios of Lemongrass (2 & 4% ) and Rosemary (1 & 2% ) extracts in manufacture of fermented camel milk beverage.

The chemical composition and nutritional values of camel milk, Lemongrass and Rosemary extracts were performed.

All fermented camel milk beverage samples were analyzed for chemical, phenolic compounds, antioxidant activity, total volatile free fatty acids (TVFFA), microbiological and sensory properties when fresh and during storage (21 days) at 4±1°C.

Our results indicated that, there were increases of total solids, fat, protein, ash and TVFFA contents in the flavoured samples with two plant extracts than that of control samples.

Moreover, all the pH values significant decreased with the prolonging the storage period in all treatments.

In addition, there were decreases in antioxidant activity and phenolic compounds of all treatments during storage period in all treatments.

Microbiologically, the counts of Str.

thermophilus, Lb.

delbrueckii subsp < em>.

bulgaricus and total count increased at the 14 days of storage then decreased up to the end of storage period in all treatments.

Generally, the data concluded that using of 4% Lemongrass and 1% Rosemary extract were gained higher scores for organoleptic properties than other treatments.