Magdy Mohamed Ismail,Mohamed  Abdou Mousa,Mohamed Ismail  Abou-Dobara,Nawal  Mohamed Refat,
Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners
Clinical Microbiology and Research
2020
2674-418X
http://dx.doi.org/10.31487/j.CMR.2020.01.05
https://www.sciencerepository.org/variation-of-fatty-acids-and-antioxidants-contents-of-vegetarian-rayeb_CMR-2020-1-105 
Abstract: Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk
mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and
using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA)
and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA),
monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids
(LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made
from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk
or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments
contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA
and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk.
Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly
increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect.
Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body
evaluation scores.Keywords: Rayeb milk, sesame milk, omega-6, omega-3, omega-9