Utilization of Egg-shell Powder as a Calcium Fortifier in Stirred Dibis Probiotic Yoghurt | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 1, Volume 43, Issue 1, March 2012, Page 1-16 PDF (424.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2012.265333 | ||||
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| Authors | ||||
| Khaled hamdy Salman1; Ali Mansour1; Fathy El-Gazzar2; Adel Tammam2 | ||||
| 1Dairy Science Department, Faculty of Agriculture, Al-Azhar University (Assiut) | ||||
| 2Dairy Science Department, Faculty of Agriculture, Assiut University | ||||
| Abstract | ||||
| Date syrup (Dibis) and egg-shell powder were prepared from Siwi date variety and white egg chicken, respectively. Stirred dibis probiotic yoghurt (SDPY) was prepared by adding different concentrations of egg-shell powder (0.5, 0.6, 0.9 and 1.1%) to milk and mixed with 1.5% skim milk powder, 0.4% gelatin and 10% dibis then inoculated with probiotic bacteria ABT-5 (Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus) and held at 6±2°C for 9 days. Our results showed that the date syrup was high in total solids & acidity; and rich in Ca, K, P, Mg and Fe. While, egg-shell powder was alkaline and rich in Ca, P, Mg and Fe. The presence of egg-shell powder in probiotic yoghurt may increase the TS | ||||
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