PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 26, Volume 96, Issue 1, March 2018, Page 159-173 PDF (2.37 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2018.132079 | ||||
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| Author | ||||
| WEDAD M. EL-KHOLY | ||||
| Dairy Research Department, Food Technology Research Institute, ARC, Egypt. | ||||
| Abstract | ||||
| The present study aimed to evaluate the use of date seeds powder (DSP) as a natural prebiotic stabilizer in the manufacture of set yoghurt and their effect on some physicochemical, microbiological, rheological and sensory properties of this yoghurt during storage period at 4±1°C. Probiotic set yoghurt was produced using common yoghurt starter culture and probiotic starter culture ABT-2. Titratable acidity showed a slight decrease as a result of increasing the percentage of DSP level. It was found that the water holding capacity of yoghurt samples ranged from 62.17% to 79.43% during storage period. The addition of DSP to probiotic set yoghurt stimulated the growth of probiotic bacteria. The total viable counts of (S. thermophilus ST-20Y, L. acidophilus LA-5 and B. bifidum BB-12) decreased slightly during the refrigerated storage, but remained at sufficient levels (>6 log cfu/g) for up to 14 days. The coliform and mould & yeast counts were not detected in all samples. The use of DSP as a prebiotic and natural stabilizer at concentration of 0.5% in probiotic set yoghurt manufacture improved their sensory and rheological properties. | ||||
| Keywords | ||||
| Date seeds powder (DSP); prebiotic stabilizer; probiotic set yoghurt | ||||
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