استخلاص السكر المتعدد من الموز Musa sapientum و إمكانية استعماله في تحسين الصفات الحسية و معزز حيوي Prebiotic لمنتوج لبني متخمر

الملخص EN

The polysaccharide was extracted from Banana fruit with hot water at 90°C precipitated by absolute ethanol.

Total sugar content was 87.4% and total protein 0.7, while on the wet weight basis the yield of polysaccharide was 3.1%.The fourier-transformed infrared (FT-IR) techniques was used fo characterization .

Fermented dairy product was preparied by using Bifidobacterium bifidum and adding different concentrations(0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of polysaccharide .

Sensory evaluation of the product storage period for (0, 7, 14 and 21) days at refrigeration (5°C) The rasults showed that 0.2% and 0.3% conducted were better than the rest concentration at probabitity significant level of (p > 0.05).

The polysaccharide was examined as prebiotic in fermented milk and the numbers of survival of B.

bifidum during storage period of 21 days , it has been noticed a decrease of two logarithmic cycles for the added polysaccharide samples Comparing with the control which decreased three logarithmic cycle