| Titles |
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English :
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Chemical, microbiological and organoleptic characteristics of whey beverage manufactured using guava and probiotic bacteria
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Arabic :
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خواص الجودة الكيميائية والميكروبية والحسية لمشروبات الشرش المصنعة باستخدام الفاكهة والبادئات الحيوية
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| Abstract |
Six treatments were made by adding guava pulp at the rate of 0, 10, 20, 30, 40 and 50%, respectively. 10% sugar and 0.20% stabilizers were added to all treatments, all blended samples were headed at 72 ±°C 2 and then cooled at 42°C±2. All mixture treatments were inoculated with 1% starter culture Lactobacillus rhamnosus ATCC7 460 + 1.0 Streptococcus thermophilus ENCC1043 + 1% Lactobacillus delbruechii subes. Bulgaricus EMCC1102 and incubated for 3 hours at 42°C±2. The prepared beverages were filled into sterilized bottle and stored at refrigerator (7°C ± 1) for 0, 5, 10, 15, and 20 days. All treatments were chemically and microbiologically analyzed; and organoleptic properties evaluated. Chemical analysis examined total solids, lactose content, calcium content, pH, and titratable acidity and ascorbic acid microbiological quality, and total count.
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| Publication year |
2010
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of Home Economics Volum
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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