Impact of Adding Various Sweeteners on the Chemical Composition, Starter Activity and Sensory Properties of Cow, Oat, Barley and Sesame Milk Mixtures
The aim of this study was to investigate the chemical composition, starter activity (ABT-5) and sensory properties of cow, oat, barley and sesame milk and their mixtures. Also, effect of adding 5% sucrose, 5% honey, 2.5% fructose and 1.5% sorbitol to mixtures of cow and oat milk (50%:50%), cow and barley milk (50%:50%) and cow and sesame milk (50%:50%) on the above mentioned characteristics was studied. The acidity and redox potential (Eh) values of cow milk were higher than those of oat milk whereas these values were higher in barley and sesame milk than cow milk. The acidity, pH, and Eh results of mixed milk treatments were at an intermediate position. The highest total solids (TS) and total protein (TP) contents were found in cow milk followed by sesame milk then barley milk while oat milk possessed the lowest. Sesame milk had the highest fat values. Adding sucrose, honey and fructose to mixed milk markedly increased acidity and Eh while decreased pH values. There were no clear effects on acidity, Eh and pH values of various mixed milk treatments by adding sorbitol. Addition the mentioned sweeteners to milk increased total solids and slightly lowered fat and TP contents. Starter activity was higher in barley and sesame milk while lower in oat milk than cow milk. Adding different sweeteners especially honey to mixed milk samples enhanced the starter activity. Vegetarian milk recorded the lowest sensory evaluation scores. Mixing 50% cow milk with oat, barley, and sesame milk succeeded to improve the sensory attributes. More improvement appeared on the sensory properties of mixed milk by adding the sweeteners especially honey and sucrose.
Oat Milk, Barley Milk, Sesame Milk, ABT Culture
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