Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk
The present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted galactomannans and commercial galactomannan as food ad...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023045383 |
| _version_ | 1797796396917587968 |
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| author | Tamer I.M. Ragab Khadega R.M. Badawi Mohamed Ahmed Naeem Wafaa A. Helmy Al Shimaa Gamal Shalaby |
| author_facet | Tamer I.M. Ragab Khadega R.M. Badawi Mohamed Ahmed Naeem Wafaa A. Helmy Al Shimaa Gamal Shalaby |
| author_sort | Tamer I.M. Ragab |
| collection | DOAJ |
| description | The present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted galactomannans and commercial galactomannan as food additives was studied. Control yoghurt treatment was made from 3.0% fat cow's milk that was fortified with 1.5% non-fat dry milk. Another 6 yoghurt treatmentwas fortified with 0.15, 0.25% of commercial, guar and microbial galactomannan respectively. All treatments were cultured with the probiotic starter (1.0% Streptococcus thermophilus + 1.0% Lactobacillus delbrueckii subsp. Bulgaricus + 1.0% Bifidobacteriumbifidum). The obtained results indicated that yoghurt supplementation with the three types of galactomannans increased the acidity, curd tension, total solids content, decreased pH values and syneresis of yoghurt treatments. Control yoghurt and commercial galactomannan yoghurt were not significantly different from the corresponding batches those made with either guar galactomannan and microbial galactomannan in fat, protein and ash content. Yoghurt treatments which supplemented with the three types of galactomannans have higher bifidobacteria counts and organoleptic scores than the control treatment yoghurt. |
| first_indexed | 2024-03-13T03:32:27Z |
| format | Article |
| id | doaj.art-70ddc253cb2a4ae49e42de1902cc05c4 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-13T03:32:27Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-70ddc253cb2a4ae49e42de1902cc05c42023-06-24T05:18:07ZengElsevierHeliyon2405-84402023-06-0196e17330Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milkTamer I.M. Ragab0Khadega R.M. Badawi1Mohamed Ahmed Naeem2Wafaa A. Helmy3Al Shimaa Gamal Shalaby4Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, Egypt; Corresponding author.Faculty of Agric., Menoufiya University, Shibin El-Kom, EgyptConsultant Nutrition and Food Science of Ain Shams University Specialized Hospital, Ain Shams University, Cairo, EgyptChemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, EgyptChemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, EgyptThe present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted galactomannans and commercial galactomannan as food additives was studied. Control yoghurt treatment was made from 3.0% fat cow's milk that was fortified with 1.5% non-fat dry milk. Another 6 yoghurt treatmentwas fortified with 0.15, 0.25% of commercial, guar and microbial galactomannan respectively. All treatments were cultured with the probiotic starter (1.0% Streptococcus thermophilus + 1.0% Lactobacillus delbrueckii subsp. Bulgaricus + 1.0% Bifidobacteriumbifidum). The obtained results indicated that yoghurt supplementation with the three types of galactomannans increased the acidity, curd tension, total solids content, decreased pH values and syneresis of yoghurt treatments. Control yoghurt and commercial galactomannan yoghurt were not significantly different from the corresponding batches those made with either guar galactomannan and microbial galactomannan in fat, protein and ash content. Yoghurt treatments which supplemented with the three types of galactomannans have higher bifidobacteria counts and organoleptic scores than the control treatment yoghurt.http://www.sciencedirect.com/science/article/pii/S2405844023045383Guar gumCyamopsistetragonolobaNon-fat dry milkSynbioticBifidobacteria |
| spellingShingle | Tamer I.M. Ragab Khadega R.M. Badawi Mohamed Ahmed Naeem Wafaa A. Helmy Al Shimaa Gamal Shalaby Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk Heliyon Guar gum Cyamopsistetragonoloba Non-fat dry milk Synbiotic Bifidobacteria |
| title | Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk |
| title_full | Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk |
| title_fullStr | Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk |
| title_full_unstemmed | Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk |
| title_short | Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk |
| title_sort | enhancement of the quality attributes and health benefits synbiotic yoghurt from cow s milk |
| topic | Guar gum Cyamopsistetragonoloba Non-fat dry milk Synbiotic Bifidobacteria |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023045383 |
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