In Egypt and other Arab countries, stirred yogurt prepared using probiotic starter is usually called Rayeb milk. In this study, six treatments of Rayeb milk were manufactured from cow milk, peanut milk or cow and peanut milk mixture (1:1) with or without adding 4% honey. Cow milk Rayeb had the highest levels of acidity and total solids. Conversely, peanut milk Rayeb possessed the highest fat content. Blending peanut milk with cow milk and adding honey decreased saturated fatty acids level by 44.67% and inversely increased unsaturated fatty acids value by 73.29% in Rayeb milk. Also, Rayeb milk prepared from cow milk, peanut milk and honey mixture contained higher levels omega-6 (21.51%), omega-9 (38.80%), and antioxidant activity (46.31%) as compared with Rayeb made from cow milk (1.94, 27.21, and 30.60% respectively). The recommended count of bifidobacteria as a probiotic (107 cfu.g-1) was achieved for Rayeb contained peanut milk and honey. So it is recommended that bio-Rayeb milk with high nutritional and health values can be successfully made from peanut and cow milk mixture (50%:50%) with blending 4% honey and using ABT culture.
Citation: Abou-Dobara MI, Ismail MM, Refat NM. 2018. Influence of Mixing Peanut Milk and Honey with Cow Milk on the Nutritional and Health Properties of Bio-Rayeb Milk. J Food Chem Nanotechol 4(1): 18-26.