PREPARATION AND PROPERTIES OF PROBIOTIC LOW FAT FROZEN YOGHURT SUPPLEMENTED WITH POWDERED DOUM (Hyphaene thebaica) FRUIT
Abstract: The objectives of this study were to evaluate the use of powdered doum fruit (PDF) as a
potential source for dietary fiber and a natural prebiotic in low fat frozen yoghurt. Probiotic frozen
yoghurt-like products was made using common yoghurt starter culture and probiotic (ABT-2)
starter culture. Addition of PDF significantly increased the overrun, specific gravity, weight per
gallon and melting resistance of frozen yoghurt while it decreased the freezing point, and pH value.
Addition of different percentage of PDF proportionally increased both the total phenolic content
and antioxidant activity of the product as compared with the control. Addition of PDF stimulated
the growth of probiotic bacteria in probiotic frozen yoghurt-like product. The total viable counts
of (S. thermophilus, L. acidophilus and B. bifidum BB-12) decreased slightly during frozen
storage, but remained at levels higher than (> 6 log cfu/g) up to 30 days. The coliform, mould &
yeast were not detected in all samples. Scores for sensory attributes increased with the addition of
PDF up to 33%. Scores decreased with further increasing the percentage of added PDF.
------------
Key words: powdered doum fruit (PDF), natural prebiotic, probiotic frozen yoghurt-like products.
Publication year 2018
Availability location 0378-2700
Availability number
Organization Name
Author(s) from ARC
Publication Type Journal
↑