Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

• Published in: Fermentation (Basel) Vol. 8; no. 1; p. 5
• Main Authors: Aljutaily, Thamer, Barakat, Hassan, Moustafa, Mahmoud M. A., Rehan, Medhat
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-01-2022
• Subjects: Antioxidants; Camel's milk; Carbohydrates; Cryopreservation; Dairy products; Dietary minerals; fermented camel milk; Fermented milk products; Flavonoids; Flavonols; Flavor; Food; Fruits; health benefits; Lactose; Milk; Minerals; Organoleptic properties; Phenolic compounds; Probiotics; Proteins; quality characteristics; Sukkari date; Viability; United States > US
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation8010005

Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM. Six treatments of FCM using ABT-5 cultures with 0, 5, 7.5, 10, 12.5, and 15% SKD were carried out. Chemical, physicochemical, rheological properties were studied, while organoleptical attributes and probiotic strains viability were monitored during cold storage (4 °C) up to 15 days. Results showed that fortification with SKD increased total solids (TS), ash, dietary fiber, and carbohydrate content compared to plain FCM. Water holding capacity (WHC) values increased with low and medium SKD levels then decreased with high SKD levels. Minerals such as K, P, Mg, Zn, Fe, and Cu were significantly increased, while Na was significantly decreased. Increased SKD levels in FCM resulted in significant increases in total phenolic content (TPC), total flavonoids (TF), total flavonols (TFL), and antioxidant activity (AOA). Instrumental color analysis exhibited a significant change in L*, b*, BI, and ∆E due to adding SKD in a dose-dependent manner. The viability of Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium bifidum was increased by adding low and medium SKD levels, resulting in a higher number than the accepted threshold for a probiotic effect. Adding 10 and 12.5% SKD recorded the best-balanced flavor score at the beginning and after up to 15 days of storage, respectively. Conclusively, the current study revealed that fortification with SKD at 7.5–12.5% improved the nutritional quality without adverse effects on the technological, organoleptic characteristics, and probiotics viability and provided acceptable, nutritious, and healthy benefits to FCM.