Elbaz,, A., Abd EL- Hady, S. (2006). USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK. Journal of Food and Dairy Sciences, 31(8), 5165-5178. doi: 10.21608/jfds.2006.236853
Azza M. Elbaz,; Sahar R. Abd EL- Hady. "USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK". Journal of Food and Dairy Sciences, 31, 8, 2006, 5165-5178. doi: 10.21608/jfds.2006.236853
Elbaz,, A., Abd EL- Hady, S. (2006). 'USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK', Journal of Food and Dairy Sciences, 31(8), pp. 5165-5178. doi: 10.21608/jfds.2006.236853
Elbaz,, A., Abd EL- Hady, S. USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK. Journal of Food and Dairy Sciences, 2006; 31(8): 5165-5178. doi: 10.21608/jfds.2006.236853
USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK
1Animal Production Res. Inst, Agric. Res. Center. Egypt
2Food Sci. and Technol. Dept.Ir Fac. of Agric... Tanta Univ., Kafr EL- Sheikh. Egypt.
Abstract
The effects of different levels of Jerusalem artichoke tubers powder (JAP) and
its extracted inulin on starter microorganism were investigated. Sensory and
rheological properties of fat free zabady and fermented with a mixed culture of
Streptococcus thermophitus, Lactobacrilus delbrueckr‘i Subsp. bulgadcus and
Briidobacterr'a bitr'dum during 12 days storage at 722°C were studied. The results
obtained from the study revealed that: The pH_ diminished and the acidity augmented
during the storage. both parameters were significantly affected by addition of
Jerusalem artichoke and inulin powder. The addition of 6% inulin and control with fat
had more acetaldehyde content than control without fat. Acetaldehyde content slightly
increased during storage for about 4 days, then decreased thereafter. The use of 6%
Jerusalem artichoke powder (JAP) or inulin in the preparation of Bifidum-Zabady
fermented milk resulted in elevation of Total Volatile Fatty Acids (TVFA) in the fresh
products. The TVFA gradually increased in bifidum-Zabady in different treatments
with extended storage. Addition of JAP and inulin to fermented milk significantly
increased the viability of Lb. delbruekr'i Spp. butgn'cus and B. bitidum bacteria. After
8 days of storage, the counts of Lb. delbruekr‘i spp. bulgrfcus showed a sharp < /p>
decline which was statistically significantly (No.05) from the initial counts. It should be
noted that. addition of JAP and inulin powders to fermented milk, significantly
increased the viability of B. bifidum bacteria. However. addition of inulin (3 and 6%)
to the milk were more effective than the addition of JAP(3 and 6%) during the storage
period. Fortification of Bifidum-Zabady with Jerusalem artichoke and inulin powders
caused a significant (ps0.05) increase in curd tension. Syneresis phenomenon
decreased with inulin addition, and it was higher in zabady without fat content.
Regarding the organoleptic properties, no significant sensory differences were found
between the control with fat and fermented milk added with 6% of JAP or inulin. The
received data indicated that. using of Jerusalem artichoke or inulin powders at 6%
level were good enough to compete with control with fat. So, it can be recommended
to use such substances at the recorded levels in preparing synbiotic zabady.
Accordingly, farmers should be encouraged to increase the cultivated area of
Jerusalem artichoke for production such important products.
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