| Titles |
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English :
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MANUFACTURE OF PROBIOTIC YOGHURT BY INCORPORATION LACTOBACILLUS RHAMNOSUS GR-1
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Arabic :
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تصنيع الزبادى الحيوى بإضافة
Lactobacillus rhamnosus GR-1
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| Abstract |
Five batches of yoghurt were made to study the influence of incorporating Lactobacillus rhammosus GR-1 on quality of yoghurt . One of them made without Lb. rhamnosus GR-1 served as control ( c ), while four treatments made with adding Lb. rhamnosus GR-1 at the ratio of 1,2,3 and 4% (T1, T2, T3, and T4) respectively. All yoghurt treatments were sampled at 1, 3, 6, 9 and 12 days and analyzed for chemical, rheological, bacteriological properties and sensory evaluation. Adding of Lb. rhamnosus GR-1 did not affect the chemical composition (TS, TP, F, ash and lactose) at the first day of storage period. Lactose content decreased during storage period and the titratable acidity increased slightly with increasing the rate of adding Lb. rhamnosus GR-1, while pH values followed an opposite trends of those of titratable acidity as affected bybadding Lp. Rhamnosus GR-1 and storage period. Results indicated that adding ofLp. Rhamnosus GR-1 did not affect acetaldehyde content and syneresis. Survival of Lp. Rhamnosus GR-1 did not changed during storage period. Yoghurt treatment that made by incorporating 4% of Lp rhamnosus GR-1 was the most acceptable yoghurt treatments and gained the highest scores of organoleptic properties.
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| Publication year |
2011
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| Pages |
1213-1226
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Agric. Res. Vol.
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| Author(s) from ARC |
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| Publication Type |
Journal
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