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Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder
Faculty
Agriculture
Year:
2022
Type of Publication:
ZU Hosted
Pages:
Authors:
Alsayed Hassan Elsayed Atwa
Staff Zu Site
Abstract In Staff Site
Journal:
Egyptian Journal of Chemistry Egyptian Journal of Chemistry
Volume:
Keywords :
Production , , , yogurt fortified with mushroom stalk
Abstract:
The aim of this study was to investigate the effect of different levels of mushroom stalk powder (1.0%, 2.0%, and 3.0%) on the viability of probiotic starter culture , physicochemical, rheological and sensory properties of low fat probiotic yogurt (1% fat). Low fat yogurt samples were stored at 5 ± 1˚C, analyzed when fresh and after 5, 10 and 15 day. The results showed a gradual increase in the values of pH, dietary fiber, viscosity, phenolic content and radical scavenging activity of low-fat yogurt with increasing proportion of mushroom stalk powder added. On the other hand, the values of acidity and synersis decreased by increasing the proportion of mushroom stalk powder. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yogurt treatments, although it stood at recommended levels for health effects (at least 106 cfu/mL in traditional yogurt). Low fat yogurt that containing of 2% of mushroom stalk powder were the highest of sensory properties than the other treatments. Thus, the study demonstrates that mushroom stalk powder can be used as a source of dietary fiber and phenolic compounds in low fat yogurt at a rate of 2% which enhanced its nutritional value, rheological and sensory properties.
Author Related Publications
Alsayed Hassan Elsayed Atwa , "IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS", Zagazig Univesity Faculty of Agriculture, 2017
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Alsayed Hassan Elsayed Atwa , "INFLUENCE OF SOME NATURAL ANTIOXIDANTS ON SAMNA STABILITY", Zagazig J. Agric. Res., Vol. 42 No. (3) 2015, 2015
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Alsayed Hassan Elsayed Atwa , "Effect of some natural antioxidants on oxidative stability of ghee like product containing high levels of polyunsaturated fatty acids", Faculty of Agriculture Zagazig University, 2018
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Alsayed Hassan Elsayed Atwa , "Use of rice bran oil as natural antioxidant in white soft cheese manufacturing", Zagazig university, 2017
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Alsayed Hassan Elsayed Atwa , "Effect of Yoghurt Supplemented with Rice Bran Extract on Hypercholesterolemic rats", The Egyptian Nutrition Society, 2017
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Department Related Publications
Elsayed Mohamed Abdel Wahed Khalil, "GROWTH AND SURVIVAL OF SOME LACTIC ACID BACTERIAL STRAINS IN CAMEL’S MILK نشاط بعض سلالات بكتيريا حمض اللاكتيك و البفيدوبكتيريا في لبن النوق", N. Egypt. J. Microbiol., 2009
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Galal Abdallah Galal Abedullah, "تأثير أوراق المورينجا (Moringa oleifera Lam.) علي بعض الخواص الفيزيائية و الكيماوية و الحسية لكعك دقيق القمح.", كلية الزراعة - جامعة الزقازيق, 2014
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Galal Abdallah Galal Abedullah, "تأثير مسحوق الشيتوزان علي جودة عصير البرتقال و مخلوط عصير البرتقال و الجزر.", المركز القومي للبحوث, 2015
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Amal Ahmed Mohamed Mahmoud Adawy, "ALLEVIATION OF DROUGHT STRESS EFFECTS AT DIFFERENT GROWTH STAGES OF WHEAT PLANTS BY FOLIAR SPRAY OF SALICYLIC ACID", مجلة الزقازيق للبحوث الزراعية, 2013
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