عنوان المقالة:Gum Arabic Uses as Prebiotic in Yogurt Production and Study Effects on Physical, Chemical Properties and Survivability of Probiotic Bacteria During Cold Storage
علاء كريم نعيمة | Alaa Kareem Niamah | 5389
- نوع النشر
- مجلة علمية
- المؤلفون بالعربي
- Alaa Kareem Niamah, Shayma Thyab Gddoa Al-Sahlany and Alaa Jabbar Al-Manhel
- الملخص العربي
- Five different concentrations of Gum Arabic (GA) added to yogurt product by probiotic culture starter, which contained Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. Best concentration of GA was added 1%. The chemical composition of yogurt with 1% GA was (86.97, 3.88, 3.21, 0.79 and 5.15) % for moisture, protein, fat, ash and carbohydrates respectively. After one day of fermentation, pH values decreased to 4.52 while the total acidity was 0.91%. The WHC, STS and WD were 54%, 68% and 0 ml respectively. The cells viability of Lactobacillus acidophilus was 7.1 Log CFU/g, 7.15 Log CFU/g of Bifidobacterium bifidum and log 7.72 Log CFU/g of Streptococcus thermophilus after fermentation. At 21 days (the end of the storage period), the results of yogurt with 1% GA, pH values decreased to 4.05, while total acidity increased to 1.15%. The WHC, STS and WD were 50.5%, 71% and 1.2 ml. The cells viability of starter bacteria decreased with Bifidobacterium bifidum being affected. When GA added to the yogurt, the viability of probiotic bacteria was increased after production.
- تاريخ النشر
- 01/10/2016
- الناشر
- IDOSI Publications
- رابط DOI
- 0.5829/ido
- رابط الملف
- تحميل (149 مرات التحميل)
- الكلمات المفتاحية
- Gum Arabic Yogurt product Probiotic Prebiotic