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Preparation and properties of bifidum-zabady fermented milk using jerusalem artichoke and inulin powder as a fat substitute [electronic resource].

By:

Abd El-Sattar, A. S

Contributor(s):

Gabr, A. M

Language: English Summary language: Arabic Description: p.537-549Other title:

اعداد وخصائص الزبادى الحيوى باستخدام مسحوق الطرطوفة والانيولين كبديل للدهن [Added title page title]

Uniform titles:

Minufiya journal of agricultural research, 2014 V. 39 (2) Part 1 [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Minufiya Journal of Agricultural Research 2014.v.39(2)P1Summary: The objective of this work is to study the effects of different levels of Jerusalem artichoke tubers powder (JAP) and its extracted inulin on starter microorganism. Sensory and rheological properties of fat free zabady and zabady fermented with a mixed culture of S. thermophilus, Lb. delbruckii subsp bulgaricus and B. bifidum during 12 days storage at 7±2"C were studied. The results obtained from the study revealed that: The pH diminishing and the acidity augmention during the storage, were significantly affected by addition of Jerusalem artichoke and inulin powder. The addition of 6% inulin and control with fat had more acetaldehyde content than treatments with control without fat. Acetaldehyde content slightly increased during storage for about 4 days, then decreased there after. The use of 6% Jerusalem artichoke powder ( JAP) or inulin in the preparation of bifidum-Zabady fermented milk resulted in the elevation of Total Volatile fatty acid (TVFA) in the fresh products.The TVFA gradually increased in bifidum-Zabady from different treatment with extended storage. Addition of JAP and inulin to fermented milk significantly increased the viability of Lb. delbruekii spp. bulgricus and B. bifidum bacteria. Key words: Bifido bscteriumm bifidum, irulin, jerusalen artichoice.

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The objective of this work is to study the effects of different levels of Jerusalem artichoke tubers powder (JAP) and its extracted inulin on starter microorganism. Sensory and rheological properties of fat free zabady and zabady fermented with a mixed culture of S. thermophilus, Lb. delbruckii subsp bulgaricus and B. bifidum during 12 days storage at 7±2"C were studied. The results obtained from the study revealed that: The pH diminishing and the acidity augmention during the storage, were significantly affected by addition of Jerusalem artichoke and inulin powder. The addition of 6% inulin and control with fat had more acetaldehyde content than treatments with control without fat. Acetaldehyde content slightly increased during storage for about 4 days, then decreased there after. The use of 6% Jerusalem artichoke powder ( JAP) or inulin in the preparation of bifidum-Zabady fermented milk resulted in the elevation of Total Volatile fatty acid (TVFA) in the fresh products.The TVFA gradually increased in bifidum-Zabady from different treatment with extended storage. Addition of JAP and inulin to fermented milk significantly increased the viability of Lb. delbruekii spp. bulgricus and B. bifidum bacteria. Key words: Bifido bscteriumm bifidum, irulin, jerusalen artichoice.

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