Semaw, Mohammed (2016) Development and Quality Characterization of Whey-Aloe Debrana Based Probiotic Beverages. Masters thesis, Addis Ababa University.
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Abstract
The aim of this research was to develop and characterize whey-Aloe debrana based probiotic beverages. The probiotic beverages were prepared through mixing of whey with Aloe debrana juice, 1% L. Acidophilus probiotic culture, 2% starter cultures of L. Bulgaricus, and S. thermophiles, vanilla and sugar according to the basic formulation for probiotic beverage production. The probiotic beverages were prepared by mixing of whey and Aloe debrana juice containing 70% and 30%, 80% and 20% and 90% and 10% whey and Aloe debrana juice ; respectively. And 100% whey (control). The effect of mixing of Aloe debrana juice (30%, 20% and 10%) and storage days (7 days, 14 days and 21 days) at refrigerated storage and (3 days, 6 days and 9 days) at room storage temperature were evaluated. Physico-chemical properties, microbiological qualities, and sensory quality of probiotic beverages were studied during storage. The decline in pH of the control probiotic beverage was significantly (P<0.05) higher than Aloe based probiotic beverages during refrigerated and room storage temperature; respectively. The control probiotic beverage contained significantly (P<0.05) lower moisture (79.40%) content, higher protein (1.89%) content and fat (0.42%) than Aloe based beverages. Sample containing 20% Aloe juice has scored significantly (P<0.05) higher moisture (82.75%) and protein (1.72) content. Aloe debrana juice scored higher in phytic acid (467.68) mg/100gm, tannin (130.10) mg/100gm and polyphenol 330ppm followed by sample contain1ing 30% Aloe juice. Microbiological results showed that all probiotic beverages were within the limit range for acceptable condition for consumers according to FAO. Sensory quality evaluation results showed that the sample containing 30% Aloe juice scored higher in overall acceptability (4.15) at the initial day of storage. Sample containing 30% Aloe juice scored the highest in overall acceptability throughout the refrigerated and room storage temperature. In general, the probiotic beverages processed by mixing of whey with 30%, 20% and 10% Aloe debrana juice and stored for 21 days and 9 days at refrigerated and room storage temperature; respectively gave promising results. Thus, it is possible to manufacture probiotic beverages by incorporating Aloe debrana juice and food ingredients with whey.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Aloe debrana juice, Bioactive compound, Probiotic beverages, Toxicity test, Aloe debrana Whey beverages |
| Subjects: | H Social Sciences > HF Commerce Q Science > QD Chemistry R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > T Technology (General) T Technology > TP Chemical technology |
| Divisions: | Africana |
| Depositing User: | Andriamparany Edilbert RANOARIVONY |
| Date Deposited: | 01 Nov 2018 09:08 |
| Last Modified: | 01 Nov 2018 09:08 |
| URI: | http://thesisbank.jhia.ac.ke/id/eprint/7235 |
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