Synbiotic Effects of Agaricus bisporus Fungus on Lactobacillus Acidophilus Growth and the Properties of Yielded Yogurt
DOI:
https://doi.org/10.56286/0pv69e58Keywords:
Synbiotic Effects, Lactobacillus acidophilus , Agaricus bisporus, Fortified YogurtAbstract
The production of functional foods has increased in recent decades due to their health benefits. The yogurt represents most popular functional food from ancient times until the present. This study was conducted to evaluate the synbiotic effects of Agraicus bisporus fungi dried powder on Lactobacillus acidophilus growth rate and viability and physiochemical yogurt properties after storage periods (0-7-14-21-28 days) at 6 Cº. The study showed an increase in total proteins, ash, fat, and titratable acidity of fortified yogurt the highest values were obtained in treatment Lb4 after 28 storage days (5.35%,0.71%,3.66%,1.72g respectively) The titratable acidity increased as a result of the addition of dried powder of fungi, while the moisture, carbohydrate, and pH were reduced with progress of storage time, the lowest value of moisture and pH obtained after 28 days in Lb4 (84.29%,3.51 respectively). The study also showed Lb. acidophilus count is dependent on the additive amount and total acidity, the highest count number obtained in treatment Lb4 after 21 days of storage was (177x 109 cfu/gr). while the highest viable count obtained after 28 days of storage in treatment Lb3 was (165x 109 cfu/gr). The rheological properties of yogurt were also affected by the additives, with a notable development in the hardness and retreat in whey separation, the highest value of hardness obtained in treatment Lb4 after 28 storage days was (111.1 g).
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