Changes in chemical and biological properties of yogurt prepared with concentrations of Fructooligosaccharide
DOI:
https://doi.org/10.48047/xs2ph651Keywords:
food products, healthy yogurt, spoilage bacteria, yeastsAbstract
This study was conducted to test the effect of adding different concentrations of Fructooligosaccharides (FOS) to yogurt production and to study the effect of the product on the rheological and chemical properties of the yogurt produced using starter bacteria Lactobacillus plantarum and storage at 1-5°C for 1 to 14 days. It was found that adding Fructooligosaccharides to the fermenter with Lactobacillus plantarum bacteria led to clear changes compared to the control treatment based on estimating the logarithm of the total number of bacteria Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, coliform bacteria, yeasts and molds which increased significantly at the expense of
starter bacteria.
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References
Divya, A. H., & Solomon, P. A. (2016). Effects of some water quality parameters especially total coliform and fecal coliform in surface water of Chalakudy river. Procedia Technology, 24, 631-638. Green, J., Bruce, K., Conner, C., & Mutesi, R. (2000). The APHA standard method for the enumeration of somatic coliphages in water has low efficiency of plating. Water Research, 34(3), 759-762.
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