Preparation and use of exopolysaccharides in the manufacture of probiotic frozen yoghurt
Abstract: Deproteinised whey was fermented with mixture (15:5) of Lactobacillus kefiranofaciens NRRL Y-1838 and Saccharomyces cerevisiae EMCC 69 to produce exopolysaccharides (EPS). The EPS concentration increased to 22 g/l after 80h of fermentation at 40°C using 15 % inoculun (vlv). Probiotic frozen yoghurt was prepared using mixture of yoghurt starter and Lactobacillus fermentum NRRL B-1840 and Bifidobacterium adolescentis ATCC 15704 (2:1:2), and 0, 0.05, 0.1 and 0.2 % of the prepared EPS. Results showed that the addition of EPS increased slightly, the specific gravity and weight per gallon of the product. In addition, the use of EPS improved the whipping quality of the mix, reduced the rate of melting and gave smoother body and texture to the product. The optimum EPS concentrations were used 0.1 and 0.2% respectively which enhanced the viscosity, freezing point and overrun of the product. The viable counts of probiotic Lacobacilli and Bifidobacteria in probiotic frozen yoghurt were > 108 CFU/g after 6 weeks of frozen storage which were higher than the recommended level of 106 CFU/g to achieve its beneficial effects. The EPS can be used successfully as a stabilizer to replace CMC in the manufacture of probiotic frozen yoghurt.
Keywords: Exopolysaccbaridc, Lactobacillus kefiranofaciens, Saccharomyces cerevisiae, probiotic frozen yoghurt, Lacobacilli, Bifidobacteria.
Publication year 2012
Pages 25-34
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
serial title Egyptian Journal Dairy Science
ISSN 0378-2700
Author(s) from ARC
External authors (outside ARC)
    سماح احمد شلبى قسم علوم الاغذية - جامعة عين شمس
AGROVOC
TERMS		 Saccharomyces cerevisiae.
Proposed Agrovoc probiotic frozen yoghurt;lacobacilli;bifidobacteria;Lactobacillus kefiranofaciens;Exopolysaccbaridc;
Publication Type Journal
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