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Influence of orange fibers and Bifidobacterium longum ATCC15708 on the properties of flavoured stirred yoghurt
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Abstract: The effect of incorporating of orange pulp and pulp + peel as sources of fibers into stirred flavoured (strawberry and vanilla) yoghurt manufactured using yoghurt culture and mixed yoghurt culture and Bifidobacterium longum ATCC15708 (B.longum ) respectively was studied. Addition of orange fibers had no significant effect on pH-value, slightly reduced the production of acetaldehyde, while it increased slightly the viscosity especially pulp + peel as compared to control samples. Whey syneresis of strawberry flavoured samples was much higher than that falvoured with vanilla. Production of folate (as folic acid) was highest in the control containing B. longum and flavoured with strawberry. During storage, folate was increased significantly and the highest rate of increase was observed in vanilla yoghurt fortified with orange pulp followed by vanilla control containing B. Longum then yoghurt containing orange peel + pulp (T4). Orange fibers enriched bioyoghurt ranked good acceptability and can be considered as a good vehicle for folate producing B. longum.
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| Publication year |
2011
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| Organization Name |
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| serial title |
Egyptian journal of dairy science
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| Author(s) from ARC |
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| Publication Type |
Journal
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