Characteristics of yoghurt fortified with black cumin honey
Other Title(s)
خواص الزبادي المدعم بعسل حبة البركة
Joint Authors
Bakr, Islam Ali
Muhammad, Tariq Hamdi
Tamam, Adil Ali
al-Jazzar, Fathi al-Sayyid
Source
Assuit Journal of Agricultural Sciences
Issue
Vol. 48, Issue 1 (28 Feb. 2017), pp.67-79, 13 p.
Publisher
Assiut University Faculty of Agriculture
Publication Date
2017-02-28
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Abstract EN
The aim of this study was to investigate the effect of some bioactive compounds such as phenolic compounds, antioxidants, organic acids, carotenoids, and vitamins of black cumin honey at different concentrations 5,10 and 15% on activity of lactic acid bacteria during fermentation as well as, total plate counts, aerobic& anaerobic bacteria, Str.
thermophillus, Lb.
bulgaricus, Coliform, yeasts and molds counts affecting the prolongation of the yoghurt shelf life till second week of storage at 6 ±2°C.
Yoghurt (made by traditional yoghurt culture) were held at 6±2°C for 14 days.
The titratable acidity and total solids of yoghurt were increased with increasing black cumin honey concentrations and storage period.
The values of fat, protein and total solids content increased significantly with the increasing in the percentage of bee honey.
Also the values of ash content decreased significantly with the increasing of bee honey.
The total plate counts were increased in all treatments till the end of storage period and Str.
thermophiles and Lb.
bulgaricus counts were increased up to the end of storage period.
Yoghurt made with 5% and 10% black cumin honey gained the highest of overall scores.
American Psychological Association (APA)
Bakr, Islam Ali& Muhammad, Tariq Hamdi& Tamam, Adil Ali& al-Jazzar, Fathi al-Sayyid. 2017. Characteristics of yoghurt fortified with black cumin honey. Assuit Journal of Agricultural Sciences،Vol. 48, no. 1, pp.67-79.
https://search.emarefa.net/detail/BIM-878838
Modern Language Association (MLA)
al-Jazzar, Fathi al-Sayyid…[et al.]. Characteristics of yoghurt fortified with black cumin honey. Assuit Journal of Agricultural Sciences Vol. 48, no. 1 (2017), pp.67-79.
https://search.emarefa.net/detail/BIM-878838
American Medical Association (AMA)
Bakr, Islam Ali& Muhammad, Tariq Hamdi& Tamam, Adil Ali& al-Jazzar, Fathi al-Sayyid. Characteristics of yoghurt fortified with black cumin honey. Assuit Journal of Agricultural Sciences. 2017. Vol. 48, no. 1, pp.67-79.
https://search.emarefa.net/detail/BIM-878838
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-878838