PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER
Abstract: he present study aimed to evaluate the use of date seeds
powder (DSP) as a natural prebiotic stabilizer in the
manufacture of set yoghurt and their effect on some
physicochemical, microbiological, rheological and sensory
properties of this yoghurt during storage period at 4±1°C. Probiotic
set yoghurt was produced using common yoghurt starter culture
and probiotic starter culture ABT-2. Titratable acidity showed a
slight decrease as a result of increasing the percentage of DSP
level. It was found that the water holding capacity of yoghurt
samples ranged from 62.17% to 79.43% during storage period.
The addition of DSP to probiotic set yoghurt stimulated the
growth of probiotic bacteria. The total viable counts of (S.
thermophilus ST-20Y, L. acidophilus LA-5 and B. bifidum BB-12)
decreased slightly during the refrigerated storage, but remained
at sufficient levels (>6 log cfu/g) for up to 14 days. The coliform
and mould & yeast counts were not detected in all samples. The
use of DSP as a prebiotic and natural stabilizer at concentration of
0.5% in probiotic set yoghurt manufacture improved their sensory
and rheological properties.
Key words: Date seeds powder (DSP), prebiotic stabilizer,
probiotic set yoghurt.
Publication year 2018
Organization Name
serial title Egypt. J. Agric. Res
Author(s) from ARC
Publication Type Journal
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