THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY
El-Alfy, M., Shenana, M., Abd-El-Aty, M., Yousef, A., Elkhtab, E. (2016). THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY. EKB Journal Management System, 43(4), 1267-1278. doi: 10.21608/zjar.2016.100495
Mohamed B. El-Alfy; M. E. Shenana; M. A. Abd-El-Aty; A. E. Yousef; E. S. Elkhtab. "THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY". EKB Journal Management System, 43, 4, 2016, 1267-1278. doi: 10.21608/zjar.2016.100495
El-Alfy, M., Shenana, M., Abd-El-Aty, M., Yousef, A., Elkhtab, E. (2016). 'THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY', EKB Journal Management System, 43(4), pp. 1267-1278. doi: 10.21608/zjar.2016.100495
El-Alfy, M., Shenana, M., Abd-El-Aty, M., Yousef, A., Elkhtab, E. THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY. EKB Journal Management System, 2016; 43(4): 1267-1278. doi: 10.21608/zjar.2016.100495

THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY

Zagazig Journal of Agricultural Research
Article 13, Volume 43, Issue 4, July 2016, Page 1267-1278  XML PDF (337.05 K)
Document Type: Original Article
DOI: 10.21608/zjar.2016.100495
View on SCiNiTO View on SCiNiTO
Authors
Mohamed B. El-Alfy email 1; M. E. Shenana1; M. A. Abd-El-Aty1; A. E. Yousef2; E. S. Elkhtab1
1Dairy Sci. Dept., Fac. Agric., Benha Univ., Egypt
2Food Sci. and Technol. Dept., Coll. Food, Agric. and Environ. Sci., Ohio State Univ., USA
Abstract
Novel functional types of yoghurt containing ACE-inhibitory activity were produced by adding Lactobacillus casei ATCC 7469, Lb. paracasei 6A and kombucha besides the yoghurt starter cultures in order to increase the activity against the ACE. Results showed that the ACE-inhibitory activity increased during the cold storage periods at 4°C for 28 days. Soluble nitrogen was increased during the cold storage periods. The chemical analysis data of the produced novel functional yoghurt were similar to that of control. Same observations were for the microbiological examination. Also, the water holding capacity and firmness of the novel functional yoghurt were good as the control up to the end time of the experimental design.
Keywords
Novel functional yoghurt; ACE-inhibitory; probiotic; Lb. casei ATCC 7469; Lb. paracasei 6A and kombucha
Statistics
Article View: 138
PDF Download: 170