Effect of Adding Heat-Stressed Tomato Juice on Some Buffalo Milk Properties

Abstract

Abiotic stresses especially heat, greatly affect the growth and development of tomato fruits and thus affect the final components of these fruits that increase the production of heat shock protein, phenolic compounds and antioxidants. These new compounds may enhance food quality under these conditions. Therefore, heat treatment may appears to be one of the most promising methods for postharvest control of quality. The aim of this study is utilization of tomato juice to produce a drink with high nutritive value and enhancing flavour and colour to enhance its acceptability among children and develop a novel product by adding heat-stressed tomato juice into the milk for better nutrition. Tomato juice was collected from different Incubation periods (1, 2, 4 and 8 days) in one bottle. Afterwards, milk formulations with 10, 15, 20 and 25 % tomato Juice were prepared. Characteristics of tomato fruits were assayed included antioxidant activity, total phenolic compounds, ascorbic acid and lycopene. Milk samples were assayed included gross composition, elements and viscosity. Heat stress treatment on tomato fruits resulted in higher contents of ascorbic acid, phenolic compounds, carotenoids and antioxidant activity in tomato juice. The application of add tomato juice to milk formulations leading to increase in the resulting acidity, accompanied by a rise in the viscosity values while decrease fat content. On the same side, the heat treatment led to the production of new proteins. These proteins were added to milk, accompanied by a decrease in the value of the total protein due to adding juice with different ratios.