Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis.

Spirulina platensis, a microalga known for its exceptional nutritional value, especially its bioactive compounds and protein content, holds promise for incorporation into functional food products. Ricotta cheese whey is a byproduct of the production of ricotta cheese that is difficult to use in industries due to its low pH and less favorable processing qualities. This research aimed to create a unique fermented ricotta cheese whey-based beverage supplemented with various Spirulina powder concentrations (0.25 %, 0.5 %, and 0.75 % w/w) cooperated with a mixture of lemon and peppermint juice 10 % and fermented by probiotic (ABT) culture. The physicochemical, rheological, bioactive compounds, microbiological, and sensory properties were evaluated over a storage period of 21 days at cold storage. Spirulina-fermented whey-based beverages with a mixture of lemon and peppermint juice increased the concentration of vitamins, minerals, antioxidants, and total phenolic compounds in the final product. The count of probiotic bacteria in all fermented beverage samples exceeded 7 log CFU/mL throughout storage, indicating that the fermented beverage kept its probiotic properties. The addition of 0.5 % Spirulina significantly improved the final product's structural qualities and sensory acceptance.

Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink.

The white sapote tree is cultivated in Egypt on a limited scale owing to its dietary fruits. For its medical and functional characteristics, different levels of dried white sapote fruit (DWSF) were utilized in the manufacturing of probiotic goat yoghurt drinks as a milk fat replacer, as well as yoghurt cultures of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11. The implications of DWSF on the rheological properties (apparent viscosity, flow behavior index, plastic viscosity, consistency coefficient, and yield stress), gross composition, color, sensory, bioactive, and microbiological properties of yoghurt drinks were studied throughout 15 days of storage at 4 °C. The addition of DWSF enhanced the bioactive compounds, water-holding capacity, sensory properties, rheological parameters, color, and bacterial growth. Furthermore, mold, yeast, and coliform were not found in any of the samples until the storage time was over. The total number of viable cells in probiotic treatments was kept at a functional level (>106 CFU/mL) for 15 days. The aggregate results showed that it is possible to generate high-quality bio-yoghurt drinks from goat milk with a delightful flavor, appearance, body & texture, and color by substituting goat milk fat with up to 75 % dried white sapote fruit. The successful creation of high-quality bio-yoghurt drinks from goat milk, enriched with DWSF, not only presents a delightful flavor, and pleasing texture but also signifies a health-conscious innovation. This research paves the way for further investigations into the integration of novel fruit-based ingredients in dairy products, offering new dimensions in the functional foods field.