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Preparation of Afunctional fermented dairy producer using black cumin (Nigella sativa)
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Abstract: The effect of black cumin on the viability and activity of some probiotic lactic acid bacteria was studied in yoghurt and labnah. Yoghurt was made with and without the addition of 0.5% black cumin, using 3% yoghurt starter culttro; (control) and with mixtures of 1.5% yoghurt starter and 1.5% of each of Lb. Acidophilus, Lb. brevis, Lb. casei, Lb.
helveticus, Bifidobacterium bifidum and ABT mixed culture. The total streptococci and lactobacilli counts, and titratable acidity were followed every 2 hrs during an incubation period of 8 hrs. The prepared yoghurt from the different treatments was strained and the obtained labnah was stored for 20 days and analysed for acidity, total solids, total and soluble N, and acetaldehyde. Also, the counts of streptococci, lactobacilli, yeasts and moulds were followed. The labnah from different treatments were evaluated for sensory attributes. Addition of black cumin increased significantly the counts of streptococci and lactobacilli during incubation of yoghurt but it did not affect acid development Labnah retained high counts of the determined bacterial groups during storage, and low counts of yeasts and moulds. Sensory analysis showed that the best treatment was that made with the use of mixed yoghurt culture with Lb.casei or Lb. helveticus with the addition of 0.5% black cumin
Key words: black cumin, yoghurt culture, labnah, probiotic, L. A.B
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| Publication year |
2008
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| Pages |
31-38
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
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| serial title |
Egyptian Journal Dairy Science
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| ISSN |
0378-2700
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد النواوى
جامعة عين شمس
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AGROVOC
TERMS |
Cultured milk.
Fermented products.
Health foods.
Milk production.
Nigella.
Probiotics.
Yoghurt.
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| Proposed Agrovoc |
black cumin;
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| Publication Type |
Journal
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