E-ISSN 0976-2833 | ISSN 0975-3583
 

Research Article 


Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem.

Abstract
Background and Objectives: Preparing functional probiotic beverages using sweet whey is
considered as one of the required alternatives instead of disposal and causing environmental
pollution. The main target of this study was applying sweet whey, honeybee and kiwi fruit in
addition to probiotic bacteria (Leuconostocmesenteroides and Lactococcuslactisdiacetylactis)to
produce probiotic kiwi whey-based beverages. Materials and Methods: Nine different ratios of
kiwi juice and honeybee were used as preliminary experiments to select the best product
according to the judge’s opinions. Two elected ratios; one has 10% kiwi fruit without any
sweetener served as control, the other had 10% kiwi fruit and 15% honeybee served as treatment
sample. These samples were examined for some chemical and microbiological analysis besides,
color parameters and apparent viscosity. Results: Data revealed the treatment gained higher
significant (p≤0.05) antioxidant activity (58.02%) compared to control one (43.51%). Also, there
were differences in color parameters (L*, a* and b*) and apparent viscosity between the two
samples. The addition of honey had a significant (p≤0.05) decrease in the viability of lactic acid
bacteria. This viability was in demand border (106CFU mL-1) until the twentieth day for the
control, while they were at the limited numbers until the fifteenth day for treated samples. The
treated sample appeared antifungal activity toward A. flavus, and they all were free from
mycotoxins.Conclusion:A successful probiotickiwi whey-based beverage had been produced as
a new probiotic dairy product with kiwi fruit at 10% and honeybee at 15% accompanied by
antioxidant properties.

Key words: Functional beverages, probiotic bacteria, antioxidant activity, antifungal activity, mycotoxins.


 
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Pubmed Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem. Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages. J Cardiovasc. Dis. Res.. 2021; 12(6): 292-307. doi: 10.31838/jcdr.2021.12.06.39


Web Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem. Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages. http://www.jcdronline.org/?mno=137167 [Access: December 04, 2021]. doi: 10.31838/jcdr.2021.12.06.39


AMA (American Medical Association) Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem. Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages. J Cardiovasc. Dis. Res.. 2021; 12(6): 292-307. doi: 10.31838/jcdr.2021.12.06.39



Vancouver/ICMJE Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem. Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages. J Cardiovasc. Dis. Res.. (2021), [cited December 04, 2021]; 12(6): 292-307. doi: 10.31838/jcdr.2021.12.06.39



Harvard Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem (2021) Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages. J Cardiovasc. Dis. Res., 12 (6), 292-307. doi: 10.31838/jcdr.2021.12.06.39



Turabian Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem. 2021. Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages. Journal of Cardiovascular Disease Research, 12 (6), 292-307. doi: 10.31838/jcdr.2021.12.06.39



Chicago Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem. "Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages." Journal of Cardiovascular Disease Research 12 (2021), 292-307. doi: 10.31838/jcdr.2021.12.06.39



MLA (The Modern Language Association) Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem. "Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages." Journal of Cardiovascular Disease Research 12.6 (2021), 292-307. Print. doi: 10.31838/jcdr.2021.12.06.39



APA (American Psychological Association) Style

SaharH. S. Mohamed, EmanM. Hegazy, JihanM. Kassem (2021) Physicochemical and Microbiological Properties of Probiotic Kiwi Whey-based Beverages. Journal of Cardiovascular Disease Research, 12 (6), 292-307. doi: 10.31838/jcdr.2021.12.06.39





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