EFFECT OF FORTIFICATION WITH ZINC, IRON AND ASCORBIC ACID ON THE CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BUFFALO'S BIO- YOGHURT | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 29, Issue 1, January 2004, Page 237-251 PDF (182.83 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.239727 | ||||
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| Authors | ||||
| M. M. Osman1; M. M. lsrnail2 | ||||
| 1Dairy Dept., Fac., of Agric., Suez Canal Univ., 41522-lsmailia, Egypt. | ||||
| 2Dairy Technol., Dept., Animal Production Res., Institute, Agric., Res., Center, Ministry of Agriculture, Giza I Egypt. | ||||
| Abstract | ||||
| Buffalo's bio-yoghurt was manufactured with or without fortification with zinc. iron andlor ascorbic acid. There was non-significant differences between treatments of buffalo's bio-yoghurt in pH, titratable acidity, total solids, fat, protein, acetaldehyde, total volatile fatty acids contents, the viable numbers of Strep < /em>tococcus thennop < /em>hilus, Lactobacillus delbrueckii subsp, bulgaricus and Lactobacillus acidop < /em>hilus. While. significant differences between treatments were noticed in water-soluble nitrogen/total nitrogen. ascorbic acid contents, the viable number of Bifidobacterium lactis and total organoleptic score. During storage at 4°C for 10 days, non-siqnlflcant differences were noticed in total solids, protein, acetaldehyde contents and the viable number of Lactobacillus acidophilus in aU samples. Also, the pH value; fat and ascorbic acid contents; the viable numbers of Strep < /em>tccoccus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and total organoleptic score slqnificantly decreased during storage period. While, significant increased in titratable acidity, water soluble nitrogen/total nitrogen and total volatile fatty acids contents were noticed. lactic acid bacteria consumed ascorbic acid during fermentation (5.5 hours) with an average retention 4-8 % in fresh bio-yoghurt. The numbers of yoghurt and bio starter bacteria were> 107 cfu g" in fresh and stored bio-yoghurt. Fortification of the bio-yoghurt with zinc had the highest organoleptic score followed by control and iron- treatments, ascorbic acid treatment then zinc + iron + ascorbic acid treatment in order. The results indicated t he possibility of fortification of blo-yoghurt with zinc and iron without any inhibition on the counts of bio starter bacteria and any defects on the organeloptic properties of the resultant product. It is suggested that the ir.gestion of 125 9 of zinc or iron-enriched bio-yoghurt would provide 17 to 83 % or 14 to 25 %, respectively of recommended dietary allowances of both essential trace elements for infants, children and other population groups in Egypt in addition to health benefits of problotic bacteria. | ||||
| Keywords | ||||
| Bio-yoghurt; probiotic; zinc; iron; ascorbic acid | ||||
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