Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage

Autor: Rafaat Mohamed Elsanhoty, Mohamed Fawzy Ramadan
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 68
Issue 4
ISSN: 1846-4025
0026-704X
Popis: This study aimed to investigate the quality attributes of probiotic-fermented low-fat yoghurt enriched with barley β-glucan (BβG) during cold storage (5 °C) for 21 days. Low-fat yoghurt formulation was based on substitution of fat in the skim milk (SM) with BβG (0.75 %, w/v). Four formulations of yoghurt were prepared. The control formulation (without the addition of BβG) was produced from full cream bovine milk and fermented by yoghurt starter (YS). The first treatment (YS) was produced from SM without BβG and fermented by YS. The second treatment was produced from SM with the addition of BβG and fermented by YS (YSBβG). The third treatment was produced from SM without BβG and fermented by Bifidobacterium lactis Bb-12, and Lactobacillus acidophilus LA-5 (PY). The fourth treatment was produced from SM with the addition of 0.75% BβG and fermented by Bifidobacterium lactis, and L. acidophilus (PYBβG). All samples were evaluated for their chemical composition, microbiological properties, the viability of probiotic microorganisms, sensory quality attributes during the storage period. The results indicated that addition of BβG improved the survival of probiotic bacteria and YS culture during storage period wherein the BβG-enriched yoghurt had high viable count. There were no significant differences (p≤0.05) between the treatments in the microbiological quality and chemical composition. On the other hand, the addition of BβG improved the formation of flavor compounds in yoghurt. The substitution of fat with BβG significantly (p≤0.05) enhanced sensory attributes of yoghurt, wherein BβG-enriched samples recorded high score and acceptability. The lactic bacteria count was 9×107 CFU mL–1, and probiotic culture count was higher than 1×106 CFU mL–1, which guarantees their effect and ability to survive in the digestive tract and spread in the intestine. It could be concluded that substitution of fat with BβG is a sufficient delivery truck of probiotic culture and BβG could be used safely in functional dairy products.
Cilj ovog rada bio je ispitati parametre kvalitete tijekom 21. dana hladnog skladištenja (5 °C) probiotičkog niskomasnog jogurta obogaćenog β-glukanima iz zobi (BβG). Niskomasni jogurt proizveden je iz obranog mlijeka u prahu (SM) s dodatkom BβG (0,75 %) kao zamjene za mast. Pripremljene su četiri različite serije jogurta. Kontrolni uzorak (bez dodatka BβG) pripremljen je od punomasnog kravljeg mlijeka koje je fermentirano klasičnom jogurtnom kulturom (YS). Prva serija jogurta proizvedena je od SM bez dodatka BβG koje je fermentirano jogurtnom kulturom YS. Druga serija jogurta proizvedena je od SM uz dodatak BβG koje je fermentirano jogurtnom kulturom YS (YSBβG). Treća serija jogurta proizvedena je od SM bez dodatka BβG koje je fermentirano probiotičkim sojevima Bifidobacterium lactis Bb-12 i Lactobacillus acidophilus LA-5 (PY). Četvrta serija jogurta proizvedena je od SM uz dodatak 0,75 % BβG koje je fermentirano probiotičkim sojevima Bifidobacterium lactis, i L. acidophilus (PYBβG). Svim uzorcima su tijekom perioda skladištenja određivani kemijski sastav, mikrobiološka kvaliteta, broj živih stanica probiotičkih bakterija i senzorska svojstva. Dobiveni rezultati su pokazali da je dodatak BβG poboljšao preživljavanje probiotičkih bakterija, kao i bakterija u sastavu jogurtne kulture. Nisu uočene značajnije razlike (p≤0,05) u mikrobiološkoj kvaliteti i kemijskom sastavu proizvedenih serija jogurta. Međutim, dodatak BβG poboljšao je tvorbu arome u jogurtima. Zamjena masti dodatkom BβG značajno (p≤0,05) je poboljšala senzorska svojstva jogurta koji su imali veće ocjene i prihvatljivost. Broj živih stanica bakterija mliječne kiseline kretao se oko 9×107 CFU mL–1, dok je broj živih stanica probiotičkih bakterija bio iznad probiotičkog minimuma od 1×106 CFU mL–1. Iz svega navedenog može se zaključiti da je zamjena mliječne masti s BβG uspješan način osiguravanja preživljavanja probiotičkih bakterija te se može sigurno primjenjivati u proizvodnji funkcionalnih mliječnih proizvoda.
Databáze: OpenAIRE
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