Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits.

BACKGROUND

The aim of this study was to develop nutritious fermented milk products from camel’s milk fortified with kiwi fruit and avocado puree, and fermented using probiotic strains.

METHODS

Stirred yoghurt made from camel’s milk, supplemented with avocado and kiwi fruit puree as natural additives at different levels (2, 4 and 6%) and fermented with a mixture of yoghurt culture and probiotic Lb. acidophilus and B. lactis. The stirred yoghurt was chemically analyzed, and the microbial count, antioxidant activity and total phenolic content were determined. The stirred yoghurt from different treatments was assessed for viscosity and sensory properties.

RESULTS

The highest viable counts of Lb. acidophilus and B. lactis were enumerated in yoghurts fortified with 6% avocado, whereas the control had significantly lower counts. The radical scavenging activity (RSA) and the total phenol content (TPC) decreased for the control of the stirred camel’s milk yoghurt after 21 days of storage, whereas the samples fortified with kiwi or avocado puree retained high RSA and TPC content throughout the storage period compared to the control.

CONCLUSIONS

Addition of 4% avocado or 6% kiwi pastes to fermented camel’s milk produces a higher quality and acceptability of camel’s milk.