Development and Functional Appraisal of Fermented Camel Milk Beverage Patel Hiral Kumari*, Sreeja V., Kiran S. Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India, 388110 *SEND REPRINT REQUEST TO HIRAL KUMARI PATEL email: hiralpatel7380@gmail.com
Online Published on 25 December, 2023. Abstract In spite of the potential health benefits the camel milk possess, there is a scarcity of fermented camel milk products in India. This research explored fermentation as a means to develop a fermented camel milk beverage with acceptable sensory and enhanced health benefits. Lactic strains used in the study included Streptococcus thermophilus MTCC 5460 (MD2), Lacticaseibacillus rhamnosus MTCC 5462 (I4), Lactiplantibacillus plantarum M11, Lactobacillus helveticus MTCC 5463 (V3) and Lacticaseibacillus casei NK9. Each lactic strains were studied for their growth behaviour in camel milk which was found insignificant among strains. The strains in different combinations (A=MD2+I4, B=MD2+M11, C=MD2+V3 and D=MD2+I4) were used to form starter cultures A, B, C and D for beverage preparation. The sensory acceptability and lactic count of beverage B was significantly (p<0.05) high, hence it was selected. To enhance the flavour of the beverage, cumin and black salt were added in different combinations on w/w basis (B1=0.25 cumin+0.3 black salt, B2= 0.5 cumin+0.4 black salt, B3=0.75 cumin+0.5 black salt, B4=0.3 cumin+0.4 black salt, B5= 0.5 cumin+0.4 black salt) in which combination B2 showed significantly higher (p<0.05) overall acceptability. Shelf life of fermented camel milk beverage was evaluated at 7±1°C. pH of the beverage decreased significantly (p<0.05) from 4.70 to 4.12 with significant (p<0.05) decrease in scores of flavour (8.25 to 5.57), body and texture (8.50 to 8.14) and overall acceptability (8.34 to 5.23) throughout the storage period. Overall acceptability score decreased to <6.0 on 18th day of storage. Beverage had a shelf life of 15 days. The percentage values of biofunctional attributes viz., ACE inhibition, α-amylase inhibition, α-glucosidase inhibition, antioxidant activity and proteolytic activity (mg/mL of histidine) of the fresh beverage was 49.86, 55.90, 35.96, 21.87 and 7.80, respectively which increased significantly (p<0.05) to 58.69, 58.23, 38.88, 28.50 and 8.27, respectively at the end of shelf life. Top Keywords Biofunctional attributes, Camel milk, Fermented beverage, Growth and acidification profile, Shelf life, Streptococcus thermophilus MTCC 5460. Top |