PREPARATION AND PROPERTIES OF PROBIOTIC FROZEN YOGHURT MADE WITH SWEET POTATO AND PUMPKIN | ||
| Arab Universities Journal of Agricultural Sciences | ||
| Article 9, Volume 14, Issue 2, September 2006, Pages 679-695 PDF (494.38 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajs.2006.15356 | ||
| Authors | ||
| Gehan A.M. Hussein* ; I.E. Aumara | ||
| Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra EL-Khaima, Cairo, Egypt | ||
| Abstract | ||
| Low-fat frozen yoghurt was made by using commercial probiotic (Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) and traditional (Lactoba-cillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) starters; as well as; roasted red sweet potato and pumpkin for enhancing nutritional and functional val-ues of this products. The preparing mixes and resulting frozen yoghurt stored at -20ºC for 8 weeks were evaluated for physicochemical, bacteriological and organo-leptic properties. The results revealed that, there was significant differences (p<0.05) in all properties studied among the mixes and resulting frozen yoghurt. Frozen yoghurt mixes made with traditional yoghurt starter and sweet potato had higher specific gravity, weight per gallon, freezing point and apparent viscosity, but lower in pH values than the mixes made with probiotic starter. Also, resulting frozen yoghurt prepared with traditional starter and sweet potato had higher specific gravi-ty, weight per gallon, freezing time, melting resistance and acetaldehyde content, but lower in overrun % and diacetyl content than that made with probiotic starter. Counts of Lb. delbrueckii ssp. bulgaricus, Str. thermophilus (traditional starter) and Lb. acidophilus were the most numerous in pumpkin frozen yoghurt, followed by sweet potato frozen yoghurt. On the other hand, sweet potato frozen yoghurt had higher Str. thermophilus & bifidobacteria (probiotic starter) counts, than the other treatments. However, frozen storage for 8 wk was slightly effected on the viable bacterial counts determined of different frozen yoghurt treatments, and bifidobacte-ria counts were still higher along the storage period than the recommended mini-mum levels. Also, frozen yoghurt manufactured with probiotic starter; especially with sweet potato; had the highest total organoleptic scores. Therefore, low-fat fro-zen yoghurt with improved nutritional and functional values, and also good organo-leptic properties could be made by traditional yoghurt and probiotic starters; as well as roasted red sweet potato and pumpkin. | ||
| Keywords | ||
| Probiotic frozen yoghurt; Sweet potato; Pumpkin; physicochemical properties; Bacteriological properties; Organoleptic properties | ||
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