Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Properties of Camel Milk Fermented with Lactobacillus plantarum and Lactobacillus rhamnosus

We aimed to evaluate the properties of functional Fermented Camel Milk (FCM) with varying β-glucan concentrations (۰, ۰.۱, ۰.۲, and ۰.۳%), and a combination of the bacterial cultures Lactobacillus Plantarum and Lactobacillus Rhamnosus. The FCM matrix was assessed for pH/acidity, phase separation, viscosity, color, Total Phenolic Content (TPC), Antioxidant Activity (AO), probiotic viability, and sensory characteristics by ۱۲ participants. The results were analyzed using one-way ANOVA applied to data from a completely randomized design with three replicates, followed by LSD post hoc tests for comparison of treatment means. The pH, acidity, antioxidant activity (IC۵۰), viscosity, and probiotic viability of fortified FCM ranged from ۳.۴۶-۴.۴, ۰.۱۴۱%-۰.۴۲۹%, ۲۷.۰۱-۶۹.۶۷ (mg mL-۱), ۱,۰۲۵-۲,۳۵۵ (mPa s-۱), and ۶.۱۷-۸.۹۵ (cfu mL-۱), respectively. The results demonstrated that β-glucan fortification significantly (P˂ ۰.۰۵) increased acidity, TPC, AO, viscosity, and probiotic viability in FCM, while reducing pH and phase separation. Increasing β-glucan concentration in the samples was associated with a significant decrease in the brightness index (L), accompanied by significant increases in the yellowness (b) and redness (a*) indexes (P< ۰.۰۵). Increasing the β-glucan concentration to ۰.۲% was deemed favorable. Findings suggest that fortification of fermented camel milk with ۰.۲% β-glucan optimally enhances its properties, supporting its potential as a health-promoting dairy product.

کلیدواژه ها:

&beta ، -glucan ، Camel milk fermentation ، Functional dairy product ، Lactic acid bacteria ، Probiotic viability