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EL-KHOLY, W. (2018). PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER. Egyptian Journal of Agricultural Research, 96(1), 159-173. doi: 10.21608/ejar.2018.132079
WEDAD M. EL-KHOLY. "PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER". Egyptian Journal of Agricultural Research, 96, 1, 2018, 159-173. doi: 10.21608/ejar.2018.132079
EL-KHOLY, W. (2018). 'PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER', Egyptian Journal of Agricultural Research, 96(1), pp. 159-173. doi: 10.21608/ejar.2018.132079
EL-KHOLY, W. PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER. Egyptian Journal of Agricultural Research, 2018; 96(1): 159-173. doi: 10.21608/ejar.2018.132079

PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER

Article 26, Volume 96, Issue 1, March 2018, Page 159-173  XML PDF (2.37 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2018.132079
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Author
WEDAD M. EL-KHOLY
Dairy Research Department, Food Technology Research Institute, ARC, Egypt.
Abstract
The present study aimed to evaluate the use of date seeds powder (DSP) as a natural prebiotic stabilizer in the manufacture of set yoghurt and their effect on some physicochemical, microbiological, rheological and sensory properties of this yoghurt during storage period at 4±1°C. Probiotic set yoghurt was produced using common yoghurt starter culture and probiotic starter culture ABT-2. Titratable acidity showed a slight decrease as a result of increasing the percentage of DSP level. It was found that the water holding capacity of yoghurt samples ranged from 62.17% to 79.43% during storage period. The addition of DSP to probiotic set yoghurt stimulated the growth of probiotic bacteria. The total viable counts of (S. thermophilus ST-20Y, L. acidophilus LA-5 and B. bifidum BB-12) decreased slightly during the refrigerated storage, but remained at sufficient levels (>6 log cfu/g) for up to 14 days. The coliform and mould & yeast counts were not detected in all samples. The use of DSP as a prebiotic and natural stabilizer at concentration of 0.5% in probiotic set yoghurt manufacture improved their sensory and rheological properties.
Keywords
Date seeds powder (DSP); prebiotic stabilizer; probiotic set yoghurt
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