EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA | ||
| Egyptian Journal of Dairy Science | ||
| Volume 49, Issue 2, December 2020, Pages 89-99 PDF (686.49 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejds.2020.235555 | ||
| Abstract | ||
| Five yoghurt treatments were made to study the effect of adding mango's pulp fibers powder (MPFP) on the quality of yoghurt and the survival of bifidobacteria. Yoghurt treatments were supplemented with 0.0, 0.5 , 1.0 , 1.5 and 2.0% MPFP respectively. All treatments were analyzed for chemical composition, microbiological examinations, rheological and sensory properties every 3 days of storage periods. The obtained results revealed that supplementing of yoghurt with MPFP caused a significant increase of titratable acidity, total solids, ash, protein content and the curd tension at zero time. The counts of lactobacilli, streptococci and bifidobacteria, were also raised. While decrease of the pH values, whey seneresis and the total bacterial counts had been conducted. Adding MPFP up to 1.5% increased the total scores of sensory properties of the resulting yoghurt treatments. Total solids, protein, ash and fat content did not change significantly during cold storage , while acidity and curd tention increased. Scores of sensory properties did not change significantly during the first 6 days, then it decreased up to the end of storage period . The counts of total bacteria, streptococci and bifidobacteria increased during the first three days, then they were declined up to the end of storage period. Molds and yeasts were not detected in all yoghurt samples during the first 6 days of storage period. | ||
| Keywords | ||
| mango; pulp fiber; yoghurt; probiotic bacteria; dietary fibers | ||
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