Development of Functional Synbiotic FlavoredFermented Skim Milk Drinks Supplementedwith Doum (Hyphaene thebaica L.) and Carob(Ceratonia siliqua) Fruits Powder forNutritional, Antimicrobial and HighAntioxidant Activities

摘要

The present study was carried out to make new healthy synbiotic flavoredfermented skim milk drinks (SFFSD) supplemented with either Doum (Hy-phaene thebaica L.) or Carob (Ceratonia siliqua) fruits powder for nutrition-al, antioxidant and antimicrobial activities. The HPLC analysis showed higherphenolic and flavonoid content in Doum extract than that of Carob. The an-timicrobial activity of the methanolic extracts of both Doum and Carobagainst foodborne pathogens showed that the most sensitive indicators wereBacilus cereus, C. albicans and S. aureus, followed by T. mentagrophyte andE coli wherein, the diameter of clear zones was, 29, 27, 24, 23 and 13 mm,respectively. While no effect was noticed against Aspergillus favus. On theother hand, the methanolic extract of Carob fruit exhibited only a weak anti-bacterial effect against B. cereus (20 mm). Six treatments of SFFSD weremade using both Doum or Carob fruit powder as prebiotic and Lactobacillusparacasei as probiotic bacteria. The added levels from Doum were 2, 4and 6, while that added from Carob were 5, 10 and 15. Adding Doumand Carob powder increased the containing of minerals; Ca, K, Mg and ironcompared with control. Both viscosity and viability of L. paracasei for theSFFSD were increased with increasing the added levels from either Doum orCarob, compared with the control. Samples of SFFSD containing Carobpowder, show superior sensory for all parameters and total score points dur-ing storage period, especially at a level of 10. It seems evident that samples supplemented with Doum powder were also acceptable.