PRODUCTION OF SOME FUNCTIONAL DAIRY PRODUCTS FORTIFIED WITH SOME BIO-ACTIVE COMPOUNDS

Abstract

Over recent years the food industry has been undergoing major change. To meet growing variations in demand and increasingly specific requirements from consumers, the food industry needs to display a huge capacity for innovation. Nowadays food products must always be safe, must meet nutritional and health requirements. Functional foods have recently emerged as a novel sector of health enhancing products, functional foods are diverse groups, including conventional foods, such as drinking yoghurt, or they can be specifically enhanced, such as fortified yoghurt drink with herbal extract as source of antioxidant. This research aims to produced and evaluated function yoghurt drink fortified with different types of herbal extracts (Ginger, Amla, Curcuma) as source of antioxidants and detected the probable anti-hepatitis effect in Albino rats against carbon tetrachloride (CCL4) induced liver injury and the study was contained tow parts as follows: Part I: Production and properties of functional flavoured yoghurt drink fortified with different types of herbal extracts as sources of antioxidant. This part of the study was planned to produce of functional flavoured yoghurt drink fortified with different types (Ginger, Amla and Curcuma extract) of herbal as sources of antioxidant. Some chemical, functional, microbiological, rheological and sensory properties of different functional flavoured yoghurt drink samples were determined. The data obtained and recommended results can be summarized as follows: 1- Some-physiochemical properties of different water herbal extracts (Ginger, Amla, Curcuma) as sources of antioxidant. The data showed that, there were no significant differences in total solids, total protein, ash, fat contents, Acidity and pH values among all herbal extracts Ginger, Amla and Curcuma. 2- Some chemical composition of different flavored yoghurts drink fortified with different types of herbal extracts.The data showed that there were no significant differences between functional flavoured