Effect of Gum Arabic (Prebiotic) on Physicochemical and Organoleptic Properties of Yogurt (Probiotic)

Talib, Mohamed A.; Rayis, Osama A.; Konozy, Emadeldin Hassan E.; Salih, Mohamed Ahmed

doi:10.1016/b978-0-12-812002-6.00014-2

Cited by 3 publications

(2 citation statements)

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“…This characteristic can enhance consumers' acceptability for acidic products like yogurt (Varga, 2006). Incorporating honey and cinnamon into yogurt can provide nutritional value for consumers (Talib et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Fortification functional yogurt products with probiotic, prebiotic, or as a combination seem to be an innovative process (Mohanty et al., 2018; Sengupta et al, 2019). They are well‐known for their ability to increase and stimulate viability, growth, metabolism, and beneficial health effects of probiotics in the digestive system (Mohanty et al., 2018; Senadeera et al., 2018; Talib et al., 2018). The global demand for prebiotics has been significantly increased in the last few years, due to their various nutritional characteristics (Mohanty et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Sohrabpour¹,

Bari

Alizadeh

et al. 2021

J. Food Process. Preserv.

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In the present study, physicochemical, microbial, and rheological attributes of Synbiotic set bio‐yogurt samples affected by Lactobacillus acidophilus LA‐5, honey, and aqueous cinnamon extract were evaluated which stored at 4 ℃ for 15. Yogurt samples prepared with lower levels of flavors (honey and aqueous cinnamon extract) indicated a lower pH (<3.5) and water holding capacity (WHC), and also the higher acidity (12‐14D), syneresis, and dry matter (DM) along with cold storage. Because of the acidification process, L* value was decreased whereas a* and b* values increased in all samples. During the storage, time affected pH, titrable acidity, syneresis, WHC, however, complex viscosity, probiotics’ survival, dry matter, L*, a*, and b* values were found to be insignificant (p > .05). Practical applications Results of rheological evaluation expressed that raising the levels of additives facilitated the set yogurt to form weak complex viscosity, in which cinnamon had superior influence compared to honey during the fermentation process and storage. In addition, the results of microbial measurements indicated that honey and aqueous cinnamon extract did not reduce the survival of probiotic (L. acidophilus LA‐5) during storage time.

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Section: Introductionmentioning

confidence: 99%