Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder

Document Type : Original Article

Authors

1 Departement of dairy research Food Technology Research Institute, Agric. Research Center, Giza, Egypt

2 Dairy Department, Faculty of Agriculture, Mansoura University., El Mansoura, Egypt

3 Dairy Tech. Research, Department. Animal Production Research Institute, Agriculture Research Center, Dokky, Giza, Egypt

Abstract

In an attempt to improve the properties of free-fat yogurt, 3, 6% of Chicory (Cichorium intybus L) root base powder (CRP) or their extracted inulin (3 and 6%) were added to defatted milk. A combined culture of Streptococcus thermophilus-St-36, Lactobacillus delbrueckii subsp. bulgaricus- Lb-12and Bifidobacterium bifidum(Bb-11) was used in the fermentation process. The obtained results revealed that protein, total solids and ash significantly increased; also the pH and acidity were affected by the addition of CRP and inulin powder during the storage. CRP and inulin treatments resulted in the highest levels of acetaldehyde and total volatile essential fatty acid (TVFA) which increased by prolonging the storage period. Addition of CRP and inulin to fermented milk significantly increased the survival of Lb. delbruekii spp. bulgricus and B. bifidum bacteria. The numbers of Lb. delbruekii spp. bulgricus showed a clear fall which was statistically significantly different (p <0. 05) from the initial counts after 8 days. Nevertheless the addition of inulin (3 and 6%) to milk was of compared milk more effective than the addition of CRP (3 and 6%) during the storage period. Addition of CRP increased curd tension and lowered the synersis of bio-fermented milk. Regarding organoleptic properties, insignificant similarities were found among the 3% fat control and 6% of CRP or inulin treatments.

Keywords

Journal of Food and Dairy Sciences
Volume 8, Issue 7
July 2017
Pages 309-314

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