عنوان المقالة:Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo
علاء كريم نعيمة | Alaa Kareem Niamah | 5389
نوع النشر
مجلة علمية
المؤلفون بالعربي
Shayma Thyab Gddoa Al-Sahlany, Wafaa H. Khassaf, Alaa Kareem Niamah, Alaa Jabar Al-Manhel
الملخص العربي
This study aimed to investigate the impact of adding Zahdi date juice on the physicochemical characteristics and microbiological analysis of bio-yogurt with a probiotic starter (St. thermophilus, Lb. acidophilus, and B. longum) and haematological parameters in mice. The bioyogurt was prepared by adding a 5% probiotic starter supplemented with date juice at 2, 5, and 10% (v/v). Hematological parameters: Mice (n = 30) were divided into five groups (Tc, T1, T2, T3, and T4) and treated with either a standard diet or a standard diet enriched with 3 ml/day of bio-yogurt containing 0,2, 5, and 10% date juice for 30 days. The results showed that the addition of date juice increased the acidification rate, decreased pH values, and improved the syneresis of bio-yogurt. During the 21-day period, the viability of probiotic bacteria decreased, but a bio-yogurt sample containing 10% date juice had a higher number of probiotic bacteria than the other samples. The diet and body weight of the mice were affected by the daily administration of bio-yogurt or bio-yogurt with date juice. In addition, the groups treated with bio-yogurt, including date juice, typically had superior haematological parameters and better immunity levels than other groups (P ≤ 0.05). Compared with the control group, mice administered bio-yogurt containing date juice showed reduced total cholesterol and triglyceride levels. In conclusion, the addition of date juice to the bio-yogurt improved the physicochemical properties and increased the viability of probiotic bacteria as well as improving the blood parameters of experimental animals.
تاريخ النشر
22/06/2022
الناشر
Journal of the Saudi Society of Agricultural Sciences
رقم المجلد
رقم العدد
رابط DOI
https://doi.org/10.1016/j.jssas.2022.06.005
الكلمات المفتاحية
Date juice, Bio-yogurt, Probiotic bacteria, blood parameters
رجوع