Production of synbiotic-drinkable yoghurt fortified with different probiotic strains and oat
Other Title(s)
إنتاج مشروب زبادي حيوي محتوى على بكتيريا بروبيوتيك جديدة و مدعم بالشوفان
Joint Authors
al-Alfi, Muhammad Budayr
Shinanah, Muhammad Id
Isawi, Ihab Abd al-Baqi
Abd al-Halim, Sana al-Mirghani
Ismail, al-Sayyid al-Sayyid Ali
Source
Annals of Agricultural Science, Moshtohor
Publisher
Banha University Faculty of Agriculture
Publication Date
2021-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
English Abstract
Synbiotic-drinkable yoghurtwas produced by using some new probiotic bacteria and enriched with 1% oat.
The resultant synbiotic-drinkable yoghurts were stored at 5°C and analyzed for physico-chemical, rheological, microbiological and sensory properties when fresh and after 7, 14 and 21 days.
The obtained results cleared that the acid development of probiotic bacteria revealed that control sample (C1) without probiotic strains or oat and yoghurt with Bifidobacterium breve (B) recorded the highest pH values, while yoghurt with Lactobacillus acidophilus (A) recorded the lowest pH during the fermentation of yoghurt.
The chemical composition of the produced yoghurt indicated slightly decreases in carbohydrates and pH values, Moreover there were significantly increased in TS, protein, fat and titratable acidity contents during cold storage.
On the other hand, WSN (%), diacetyle (ppm) and viscosity (cp) significantly increased in the fortified treatments comparing to the unfortified control (C1).
The total viable cell counts of TBC, LAB, Streptococcus thermophilusand probiotic bacteria (log cfu/ml) increased during cold storage through the first 7 days then they decreased thereafter gradually till the end of storage period.
Generally, it can be found that enriched synbiotic-drinkable yoghurt treatments with different probiotic strains and oat had higher viable counts compared to control (C1); there was an improvement of sensory properties by adding probiotic bacteria and oat.
Data Type
Conference Papers
Record ID
BIM-1432423
American Psychological Association (APA)
al-Alfi, Muhammad Budayr& Shinanah, Muhammad Id& Isawi, Ihab Abd al-Baqi& Abd al-Halim, Sana al-Mirghani& Ismail, al-Sayyid al-Sayyid Ali. 2021-12-31. Production of synbiotic-drinkable yoghurt fortified with different probiotic strains and oat. . Vol. 59, Special issue (2021), pp.411-420.Qalyoubia Egypt : Banha University Faculty of Agriculture.
https://search.emarefa.net/detail/BIM-1432423
Modern Language Association (MLA)
al-Alfi, Muhammad Budayr…[et al.]. Production of synbiotic-drinkable yoghurt fortified with different probiotic strains and oat. . Qalyoubia Egypt : Banha University Faculty of Agriculture. 2021-12-31.
https://search.emarefa.net/detail/BIM-1432423
American Medical Association (AMA)
al-Alfi, Muhammad Budayr& Shinanah, Muhammad Id& Isawi, Ihab Abd al-Baqi& Abd al-Halim, Sana al-Mirghani& Ismail, al-Sayyid al-Sayyid Ali. Production of synbiotic-drinkable yoghurt fortified with different probiotic strains and oat. .
https://search.emarefa.net/detail/BIM-1432423
