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academies
Journal of Biotechnology and Phytochemistry| Volume: 2
October 25-26, 2018 | Frankfurt, Germany
Joint Event
Biotechnology & Medical Microbiology
World Congress on
3
rd
International Conference on
Food Science & Technology
Assessment of technological properties of low- fat yoghurt enriched with beta-glucan and probiotic
bacteria
Saied Aboushanab
and
Irina Selezneva
Ural Federal University, Russia
F
ermented dairy products represent a vital constituent of
the human diet globally. Fat content is the most critical
parameter in yoghurt manufacturing. At the same time,
excessive intake of dietary fat resulted in serious health
disorders. It is also well-known that probiotics were confirmed
to enhance the consumer health and digestive system. Besides,
functional probiotic yoghurt with βglucan added is considered
as an alternative to the conventional yoghurt presented in
the market. In our research, we were able to prepare low-fat
yoghurt fortified with standard oat β-glucan 86% (Johncan
Mushroom Bio-technology) using standard bacterial culture
(streptococcus thermophilus & lactobacillus bulgaricus) and
probiotic Lactobacillus & Bifidobacterium strains (Yogurtel),
as an adjunct culture, and investigated their rheological and
sensory properties. The production was carried out using
full-fat 3.2% and low-fat 2.5% milk (Irbitskoe). Three different
experimental groups were produced with 0.1, 0.15 and 0.2%
β-glucan for low-fat yoghurt. In addition, two control groups
of full-and low-fat yoghurts (without β-glucan) produced with
the standard culture and standard culture with probiotics were
assessed for comparison. The viability of lactic acid bacteria
(LAB), probiotic bacteria, rheological, colour and sensorial
characteristics were determined. The addition of β-glucan
promoted the growth of Lactobacillus and Bifidobacterium
strains in yoghurt. The results demonstrated that the use of
β-glucan in the manufacture of yoghurt did not significantly
impact on the pH and titratable acidity. However, whey
separation, viscosity and sensory scores were influenced. The
level of syneresis was affected in low-fat yoghurt production
and improved the rheological properties of the final products.
The best results were obtained by addition of the composite
at a level of 0.2 % for the manufacture of low-fat yoghurt. It
was concluded that the addition of β-glucan with probiotics
enhanced microbiological and rheological properties of
yoghurts which may improve the health benefits of consumers.
Speaker Biography
Saied Aboushanab has completed his bachelor’s degree from Alexandria University,
Egypt. He also has got a one-year post-bachelor Diploma in Food Hygiene from
Alexandria University. He has over 3 years’ experience that has been gotten within
several companies and universities and has been serving as a control manager of
milk and meat products. He was the inspector of a Milk Dairy House and Automatic
Abattoir in NSPC Egyptian Military Project. He has got professional training courses
in GMP, HACCP and ISO 22000:2005 implementation as well. He is speaking several
languages, Arabic (native), English (fluent) and Russian (fluent). Nowadays, he
is a Research Engineer and a master student at Ural Federal University, Russia.
He is seeking to publish various articles in the area of his research and interest.
e:
saiedaboushanab@gmail.com