author(s)
Hussein Essa Hamad, Shaimmaa Riyadh Abdulsalaam and Nuha Mohmmad Jead

abstract
The study was\r\nconducted in the laboratories of the Department of Food Sciences / College of\r\nAgriculture / Tikrit University, for the purpose of producing a natural basil\r\ndrink enhanced with the use of Bifidobacterium. It included fermenting the\r\nproduct by cooling at a temperature of 5°C for four weeks T₂, T₃,\r\nT₄ and T₅, and comparing it with the standard drink T₁.\r\nSeveral tests were conducted after each week of refrigerated storage, and\r\nseveral sensory tests were also conducted to determine the validity of the\r\nproduct. It was noted through the results of the study that there was a\r\ncontinuous decrease in the concentration of total soluble solids (TSS) of the\r\ntherapeutic basil drink during the fermentation stages as a result of the\r\nconsumption of the components of the functional drink produced by\r\nBifidobacterium bacteria. In addition to the increased acidity of the medium\r\ndue to the production of lactic acid by the probiotic bacteria, the results\r\nalso showed an increase in the concentrations of total phenols, eugenol,\r\nflavonoids, carotenoids, and vitamins, including vitamin C and vitamin B3.\r\nSeveral sensory tests were also conducted, including taste, color, smell,\r\ntexture, and general acceptability, and the results were acceptable after four\r\nweeks of fermentation.