Volume 23, Issue 1 (2021)                   JAST 2021, 23(1): 83-96 | Back to browse issues page

‎ 20.1001.1.16807073.2021.23.1.12.5

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Mahmoudi I, Telmoudi A, Ben Moussa O, Chouaibi M, Hassouna M. Quality Characteristics of Goat Yogurt Containing Lactobacillus Probiotic Bacteria. JAST 2021; 23 (1) :83-96
URL: http://jast.modares.ac.ir/article-23-34713-en.html
Quality Characteristics of Goat Yogurt Containing Lactobacillus Probiotic Bacteria
I. Mahmoudi 1, A. Telmoudi2 , O. Ben Moussa2 , M. Chouaibi2 , M. Hassouna2
1- Research Unit "Bioconservation and Valorization of Agro-Food Products (UR 13AGR 02)", Higher School of Food Industries of Tunis (ESIAT), 58 Avenue Alain Savary, 1003 El Khadhra, Tunis, Tunisia. , imenmahmoudi15@yahoo.fr
2- Research Unit "Bioconservation and Valorization of Agro-Food Products (UR 13AGR 02)", Higher School of Food Industries of Tunis (ESIAT), 58 Avenue Alain Savary, 1003 El Khadhra, Tunis, Tunisia.
Abstract:   (1201 Views)
This research aimed to analyze the influence of probiotic bacteria on the microbiological, physico-chemical, technological, and sensory characteristics of goat yogurt during 28 days of refrigerated storage. Results revealed that the incorporation of two probiotic bacteria did not significantly influence (P> 0.05) the physico-chemical characteristics such as pH, lactic acidity, total solids, syneresis, water holding capacity and protein, color, viscosity and texture parameters and sensory properties of the inoculated samples, compared to the control. Similarly, the probiotic viability was maintained at all stages of storage at the rate of 108 CFU g-1. Therefore, this research shows that yogurt is an appropriate vehicle for probiotic bacteria and provides new insights regarding their impact on the metabolism of this functional food while preserving its quality.
Keywords: Dairy products, Functional food, Probiotic viability, Yogurt quality.
Full-Text [PDF 459 kb]   (565 Downloads)    
Article Type: Original Research | Subject: Food Science and Technology
Received: 2019/07/12 | Accepted: 2021/01/21 | Published: 2020/12/27
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