Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder
Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficia...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/8/390 |
| _version_ | 1797432252358983680 |
|---|---|
| author | Magdy Ramadan Shahein Wael F. Elkot Nisreen Khalid Aref Albezrah Lina Jamil M. Abdel-Hafez Maha A. Alharbi Diaa Massoud Ehab Kotb Elmahallawy |
| author_facet | Magdy Ramadan Shahein Wael F. Elkot Nisreen Khalid Aref Albezrah Lina Jamil M. Abdel-Hafez Maha A. Alharbi Diaa Massoud Ehab Kotb Elmahallawy |
| author_sort | Magdy Ramadan Shahein |
| collection | DOAJ |
| description | Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficial properties of fresh yoghurt. However, limited studies explored the potential benefits of the addition of Jerusalem artichoke tuber powder as a fat replacer on the physicochemical properties and survival of probiotics in frozen yoghurt. In this respect, the aim of this study was to determine the effect of Jerusalem artichoke tuber powder (JATP) (0, 5, 10, 15, and 20% <i>w</i>/<i>w</i>) of the fat source used in the mix as a fat, and sugar replacer in frozen yoghurt production. The microbiological, physicochemical, textural, and sensory properties of frozen yoghurt were investigated. Samples with JATP contained viable counts of <i>bifidobacterium bifidum</i> BGN4 and <i>Lactobacillus casei</i> Lc-01 of 7 log cfu/g during 90 days of storage, as compared to the control sample. The highest viability of probiotics was obtained in the sample formulated with 10% JATP. The formulation of frozen yoghurt with JATP increased the acidity and enhanced the overrun. Compared with the control sample, the incorporation of JATP into frozen yoghurt increased the melting resistance, overrun, and viscosity of the frozen yoghurt. The addition of JATP up to 10% significantly increased sensory attributes. Collectively, the study concluded that the enrichment of frozen yoghurt with JATP up to 20% will provide consumers with health benefits and could be introduced to markets as functional frozen yoghurt. |
| first_indexed | 2024-03-09T09:57:42Z |
| format | Article |
| id | doaj.art-bba7d8e341764586b0ed775a6962e1b2 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T09:57:42Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-bba7d8e341764586b0ed775a6962e1b22023-12-01T23:40:56ZengMDPI AGFermentation2311-56372022-08-018839010.3390/fermentation8080390Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers PowderMagdy Ramadan Shahein0Wael F. Elkot1Nisreen Khalid Aref Albezrah2Lina Jamil M. Abdel-Hafez3Maha A. Alharbi4Diaa Massoud5Ehab Kotb Elmahallawy6Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, EgyptDairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan 81528, EgyptDepartment of Obstetrics and Gynecology, College of Medicine, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Microbiology and Immunology, Faculty of Pharmacy, October 6 University, October 6 City 12566, EgyptDepartment of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi ArabiaBiology Department, College of Science, Jouf University, P.O. Box 2014, Sakaka 72341, Saudi ArabiaDepartment of Zoonoses, Faculty of Veterinary Medicine, Sohag University, Nasser 82524, EgyptFrozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficial properties of fresh yoghurt. However, limited studies explored the potential benefits of the addition of Jerusalem artichoke tuber powder as a fat replacer on the physicochemical properties and survival of probiotics in frozen yoghurt. In this respect, the aim of this study was to determine the effect of Jerusalem artichoke tuber powder (JATP) (0, 5, 10, 15, and 20% <i>w</i>/<i>w</i>) of the fat source used in the mix as a fat, and sugar replacer in frozen yoghurt production. The microbiological, physicochemical, textural, and sensory properties of frozen yoghurt were investigated. Samples with JATP contained viable counts of <i>bifidobacterium bifidum</i> BGN4 and <i>Lactobacillus casei</i> Lc-01 of 7 log cfu/g during 90 days of storage, as compared to the control sample. The highest viability of probiotics was obtained in the sample formulated with 10% JATP. The formulation of frozen yoghurt with JATP increased the acidity and enhanced the overrun. Compared with the control sample, the incorporation of JATP into frozen yoghurt increased the melting resistance, overrun, and viscosity of the frozen yoghurt. The addition of JATP up to 10% significantly increased sensory attributes. Collectively, the study concluded that the enrichment of frozen yoghurt with JATP up to 20% will provide consumers with health benefits and could be introduced to markets as functional frozen yoghurt.https://www.mdpi.com/2311-5637/8/8/390frozen yoghurtfat replacerviabilityformulatedJerusalem artichoke tuber powder |
| spellingShingle | Magdy Ramadan Shahein Wael F. Elkot Nisreen Khalid Aref Albezrah Lina Jamil M. Abdel-Hafez Maha A. Alharbi Diaa Massoud Ehab Kotb Elmahallawy Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder Fermentation frozen yoghurt fat replacer viability formulated Jerusalem artichoke tuber powder |
| title | Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder |
| title_full | Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder |
| title_fullStr | Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder |
| title_full_unstemmed | Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder |
| title_short | Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder |
| title_sort | insights into the microbiological and physicochemical properties of bio frozen yoghurt made with probiotic strains in combination with jerusalem artichoke tubers powder |
| topic | frozen yoghurt fat replacer viability formulated Jerusalem artichoke tuber powder |
| url | https://www.mdpi.com/2311-5637/8/8/390 |
| work_keys_str_mv | AT magdyramadanshahein insightsintothemicrobiologicalandphysicochemicalpropertiesofbiofrozenyoghurtmadewithprobioticstrainsincombinationwithjerusalemartichoketuberspowder AT waelfelkot insightsintothemicrobiologicalandphysicochemicalpropertiesofbiofrozenyoghurtmadewithprobioticstrainsincombinationwithjerusalemartichoketuberspowder AT nisreenkhalidarefalbezrah insightsintothemicrobiologicalandphysicochemicalpropertiesofbiofrozenyoghurtmadewithprobioticstrainsincombinationwithjerusalemartichoketuberspowder AT linajamilmabdelhafez insightsintothemicrobiologicalandphysicochemicalpropertiesofbiofrozenyoghurtmadewithprobioticstrainsincombinationwithjerusalemartichoketuberspowder AT mahaaalharbi insightsintothemicrobiologicalandphysicochemicalpropertiesofbiofrozenyoghurtmadewithprobioticstrainsincombinationwithjerusalemartichoketuberspowder AT diaamassoud insightsintothemicrobiologicalandphysicochemicalpropertiesofbiofrozenyoghurtmadewithprobioticstrainsincombinationwithjerusalemartichoketuberspowder AT ehabkotbelmahallawy insightsintothemicrobiologicalandphysicochemicalpropertiesofbiofrozenyoghurtmadewithprobioticstrainsincombinationwithjerusalemartichoketuberspowder |