USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 31, Issue 8, August 2006, Page 5165-5178 PDF (205.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236853 | ||||
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| Authors | ||||
| Azza M. Elbaz,1; Sahar R. Abd EL- Hady2 | ||||
| 1Animal Production Res. Inst, Agric. Res. Center. Egypt | ||||
| 2Food Sci. and Technol. Dept.Ir Fac. of Agric... Tanta Univ., Kafr EL- Sheikh. Egypt. | ||||
| Abstract | ||||
| The effects of different levels of Jerusalem artichoke tubers powder (JAP) and its extracted inulin on starter microorganism were investigated. Sensory and rheological properties of fat free zabady and fermented with a mixed culture of Streptococcus thermophitus, Lactobacrilus delbrueckr‘i Subsp. bulgadcus and Briidobacterr'a bitr'dum during 12 days storage at 722°C were studied. The results obtained from the study revealed that: The pH_ diminished and the acidity augmented during the storage. both parameters were significantly affected by addition of Jerusalem artichoke and inulin powder. The addition of 6% inulin and control with fat had more acetaldehyde content than control without fat. Acetaldehyde content slightly increased during storage for about 4 days, then decreased thereafter. The use of 6% Jerusalem artichoke powder (JAP) or inulin in the preparation of Bifidum-Zabady fermented milk resulted in elevation of Total Volatile Fatty Acids (TVFA) in the fresh products. The TVFA gradually increased in bifidum-Zabady in different treatments with extended storage. Addition of JAP and inulin to fermented milk significantly increased the viability of Lb. delbruekr'i Spp. butgn'cus and B. bitidum bacteria. After 8 days of storage, the counts of Lb. delbruekr‘i spp. bulgrfcus showed a sharp < /p> decline which was statistically significantly (No.05) from the initial counts. It should be noted that. addition of JAP and inulin powders to fermented milk, significantly increased the viability of B. bifidum bacteria. However. addition of inulin (3 and 6%) to the milk were more effective than the addition of JAP(3 and 6%) during the storage period. Fortification of Bifidum-Zabady with Jerusalem artichoke and inulin powders caused a significant (ps0.05) increase in curd tension. Syneresis phenomenon decreased with inulin addition, and it was higher in zabady without fat content. Regarding the organoleptic properties, no significant sensory differences were found between the control with fat and fermented milk added with 6% of JAP or inulin. The received data indicated that. using of Jerusalem artichoke or inulin powders at 6% level were good enough to compete with control with fat. So, it can be recommended to use such substances at the recorded levels in preparing synbiotic zabady. Accordingly, farmers should be encouraged to increase the cultivated area of Jerusalem artichoke for production such important products. | ||||
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