Gomaa, M. (2018). Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production. Journal of Food and Dairy Sciences, 9(1), 41-49. doi: 10.21608/jfds.2018.35175
M. A. E. Gomaa. "Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production". Journal of Food and Dairy Sciences, 9, 1, 2018, 41-49. doi: 10.21608/jfds.2018.35175
Gomaa, M. (2018). 'Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production', Journal of Food and Dairy Sciences, 9(1), pp. 41-49. doi: 10.21608/jfds.2018.35175
Gomaa, M. Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production. Journal of Food and Dairy Sciences, 2018; 9(1): 41-49. doi: 10.21608/jfds.2018.35175
Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production
Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University
Abstract
The prebiotic effect of three concentrations of thirteen crude plant extracts: eight aqueous extracts (rosemary, dill, garlic, ginger, flaxseeds, thyme, oat, and moringa leaves); and five Dimethyl sulfoxide (DMSO) extracts (rosemary, dill, garlic, ginger and flaxseeds) on ten different probiotic LAB was studied. Some strains (Lactobacillus brevis KP653, Lactobacillus delbrueckii subsp. lactis KP645, and Lactobacillus acidophilus CHA2) were sensitive to the plant extracts, and relative decline in the growth was noticed. While, Lactobacillus delbrueckii subsp. delbrueckii KT615, Bifidobacterium longum 141B, Lactobacillus plantarum KP623, Lactobacillus delbrueckii subsp. bulgaricus YASH2, Lactobacillus johnsonii A1, Lactobacilluscasei YA1, and Streptocccus thermophilus T11 were positively influenced with the presence of some extracts. Sixteen synbiotic yoghurt trials were prepared, which produced well-formed set-yoghurt style, similar or close to the control in appearance. Total acceptability scores ranged between 76 and 98%. The highest value was recorded for the control, followed by yoghurt containing rosemary, dill, flaxseeds, thyme, oat, and moringa. While the lowest overall score was recorded for yoghurt containing garlic.
View on SCiNiTO
Top