ASSOUS, M., MEDANY, G., OMAR, M. (2008). VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES. Egyptian Journal of Agricultural Research, 86(3), 1127-1138. doi: 10.21608/ejar.2008.209334
MOSTAFA T. M. ASSOUS; GHADA M. MEDANY; MOHAMED I. A. OMAR. "VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES". Egyptian Journal of Agricultural Research, 86, 3, 2008, 1127-1138. doi: 10.21608/ejar.2008.209334
ASSOUS, M., MEDANY, G., OMAR, M. (2008). 'VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES', Egyptian Journal of Agricultural Research, 86(3), pp. 1127-1138. doi: 10.21608/ejar.2008.209334
ASSOUS, M., MEDANY, G., OMAR, M. VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES. Egyptian Journal of Agricultural Research, 2008; 86(3): 1127-1138. doi: 10.21608/ejar.2008.209334
VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Probiotic fermented carrot flakes were manufactured using single Bifidobacterium lactis Bb-12, Bifidobacterium longum Bb-46 or mixed, salt brine 5%, and with or without 0.5% orange peel powder, incubated at 35 ± 2°C under anaerobic condition till the pH value reached — 4.5, then stored at 5°C. The results indicated that Bifidobacterium counts after fermentation of carrot flakes ranged from 8.21 — 10.02 (108 cfu/g). Also, addition of orange peel powder to carrot flakes along with Bifidobacterium was highly increased of the Bifidobacterium growth and resulted in good sensory characteristics. Results indicated also, that Bifidobacterium gradually decreased during storage at 5°C. However, there still in the range of the recommended level (107cfu/g). Besides, the sensory evaluation indicated that no significant differences caused by storage in quality attributes were detected between fermented samples especially those prepared by adding both Bfidobacterium and orange peel powder.
View on SCiNiTO
Top