Background. The aim of this study was to develop nutritious fermented milk products from camel's milk fortified with kiwi fruit and avocado puree, and fermented using probiotic strains. Material and methods. Stirred yoghurt made from camel's milk, supplemented with avocado and kiwi fruit puree as natural additives at different levels (2, 4 and 6%) and fermented with a mixture of yoghurt culture and probiotic Lb. acidophilus and B. lactis. The stirred yoghurt was chemically analyzed, and the microbial count, antioxidant activity and total phenolic content were determined. The stirred yoghurt from different treatments was assessed for viscosity and sensory properties. Results. The highest viable counts of Lb. acidophilus and B. lactis were enumerated in yoghurts fortified with 6% avocado, whereas the control had significantly lower counts. The radical scavenging activity (RSA) and the total phenol content (TPC) decreased for the control of the stirred camel's milk yoghurt after 21 days of storage, whereas the samples fortified with kiwi or avocado puree retained high RSA and TPC content throughout the storage period compared to the control. Conclusion. Addition of 4% avocado or 6% kiwi pastes to fermented camel's milk produces a higher quality and acceptability of camel's milk.

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Background and Objective: Beetroot juice is a biological antioxidant and acts as health-promoting minerals as well as soluble fibres and vitamins. This study aimed to encapsulate the Beetroot Juice Powder (BJP) by the conjugate sodium caseinate (NaCas) and Maltodextrin (MD) to protect it from environmental conditions. Produced flavoured acid beverage using BJP encapsulated using conjugates. Materials and Methods: Nano-encapsulation of BJP (20, 30, 40 mg gG 1 ) and determine the encapsulation efficiency, size and zeta potential. Rats were divided into 4 groups as follows, negative control, positive control and 2 test groups that received free BJP or encapsulated BJP. All rats except the negative control group were injected with CCl 4 twice a week. Results: The NaCas-MD conjugate has the advantage over the NaCas-MD complex of higher stability and BJP binding, also showing high encapsulation efficiency (>93.75%) of different levels of BJP. The flavoured beverage from the addition of BJP encapsulated by conjugate has better sensory and technological properties than fortified with BJP in the complex. Injection with CCl 4 leads to a decrease in body weight, serum parameters including, protein, albumin, GSH, CAT and SOD, also increase ALT, AST, ALP and liver weight. Moreover, a variable pathological alteration in liver tissue was found. At the end of the experiment receiving encapsulated beetroot juice led to improvement in all above body and liver weight, all biochemical parameters and histopathological elevation. Conclusion: Thus, it could be concluded that flavoured beverage containing BJP encapsulated by conjugate is of acceptable quality and high antioxidant activity. Also, it has a remarkable protective effect against acute hepatotoxicity.

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