Study of the quality of zabady drink made by different exopolysaccharides
Abstract: The quality of zabady drink made by using different exopolysaccharides producing cultures was investigated. Treatment 1: Yo Mix 495 consisted of S thermophilus + L. bulgaricus, Treatment II: Yo Mix 205 consisted of S. thermophilus + L. acidophilus + Befedobacterium lactis. and Treatment III: Star Six contained of S thermophllus were carried out. compared with control (conventional yoghurt starter + pectin). Resultant products were analyzed when fresh and after storing for 14 days These treatments had no effect on total solids, fat and protein contents, however acidity, pH, soluble nitrogen, acetaldehyde, TVFA contents and whey exuded were slightly increased and viscosity had an opposite trend with increasing the storage period. In treatment II zabady drink containing exopolysaccharides-producing cultures may contribute positively to the mouth-feel and had more desirable rheological properties, and taste. improved the functional characteristics and reduction of syneresis (wheying off), of zabady drink without the use of additives, Treatment II had the best quality because it contains mixed cultures which produced EPS at a faster rate
Keywords: Zabady drink, exopolysacchandes-producing cultures.
Publication year 2009
Pages 431-440
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City المنصورة
serial title Journal of Agricultural Science Mansoura Uniersity
ISSN 1110-0346
Author(s) from ARC
External authors (outside ARC)
    اشرف شعبان طة بكر جامعة طنطا
AGROVOC
TERMS		 Acidity. Lipid content. Ph. Protein content.
Proposed Agrovoc Zabady drink;exopolysaccharides producing;S. thermophilus;L. acidophilus;Befedobacterium lactis;total solids;
Publication Type Journal
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