Chemical, microbiological, rheological and sensory properties of yoghurt fortified with selenium

Abstract EN

Selenium (Se) is a trace element that is essential to human life.

The present study was conducted to study the use of three levels of (Se) in manufacture of yoghurt as follows: 0.2, 0.4 and 0.6ppm treatments were coded T1, T2 andT3 respectively.

Beside of previous treatments control sample was carried out (without Se addition).

The resultant products were stored at 6±2C º up to 10 days.

All treatments subjected to chemical, microbiological, physical, rheological and organoleptic assessment.

Results indicated that TS, TN and titratable acidity were slight increased with increasing the ratio of (Se), while the fat content is not affected.

In samples at 0.6ppm (Se), it found a slight decrease in titratable acidity.

During the cold storage for 10 days, the curd firmness and the density in all treatments had been increased, while the syneresis was decreased compared to control samples.

Data also revealed that Lactobacilli and Streptococci counts increased with increasing the levels of (Se), but coliform bacteria were not detected in all treatments during the cold storage.

The obtained data concluded that addition of (Se), up to 0.4ppm can be need in the manufacture of yoghurt without objectionable effect on the organoleptic properties