Estimation of some active compounds in functional cardamom drink produced using probiotics

The study was conducted in the laboratories of the Department of Food Sciences / College of Agriculture / Tikrit University, for the purpose of producing a natural cinnamon drink enhanced with a bio-bio-active substance using a mixture of probiotic bacteria including Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium. The study included fermenting the product for four weeks T2, T3, T4 and T5, respectively. then cooling at a temperature of 5°C and comparing it with the control drink T1, and conducting several periodic tests weekly of storage in addition to sensory tests to determine the quality and keeping `quality of the product, the results showed a gradual decrease in the concentration of total soluble solids (TSS) of the cardamom drink during the fermentation weeks due to the consumption of microorganisms of the components of the produced drink, especially simple carbohydrates. The increase in the percentage of total acidity in the functional product is due to the bacteria producing organic acids, by lactic acid bacteria. The results showed a gradual increase in the values ​​of all active compounds, including total phenols and flavonoids, in addition to vitamins. Sensory tests were conducted on the product, including taste, color, smell, texture, and general acceptance, the results were acceptable after four weeks of fermentation.