Physicochemical Characteristics of Bio-Yoghurt Manufactured from Lupinus pilosus L.and Arachis hypogaea L. Milk
Abstract
The aim of the present study was to evaluate the physicochemical and organoleptic properties of bio-yoghurt made from Lupinus pilosus L. (lupine) and Arachis hypogaea L. (peanut) milk during storage and the survival of probiotic in it. Bio-yoghurt which made using probiotic strains (L acidophilus NCTC12980R and Bifidobacterium bifidum NCTC1300R) as well as compared with traditional starter (Str. Thermophilus and L b.delbrueckiissp. bulgaricus). Bio-yoghurt samples were evaluated for chemical, microbiological and organoleptic properties during storage at 4°C for 10 days. Samples were produced from blends of vegetable milk and skimmed milk powder together with the added Probiotics bacteria of Lacto bacillus acidophilus and B lactis. The differences of bio-yoghurt qualities and survival of added microbes were evaluated at 0, 1 and 10 days. The viability of L. acidophilus decreased by 1.62 and 2.05 log cycles in lupine and peanut milk bio-yoghurt throughout 10 days storage respectively. The counts of B. lactis reduced by 1.32 and 2.22 log cycles in lupine and peanut bio-yoghurt respectively. Regardless of bio-yoghurt color, incorporation of vegetable milk significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of bio-yoghurt. The highest total solids and protein were found in bio-yoghurt containing peanut milk and lowest fat and total acceptability were found in bio-yoghurt containing lupine milk. Incorporation of lupine and peanut milks to produce bio-yoghurt reduced the viability of B. lactis and L. acidophilus. However, the sensory properties of fresh and up to 10 days stored yoghurts were enhanced.
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