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Dr. Atallaha Abd Elrazk Atallaha Mabrouk :: Publications:

Title:
Effect of Incorporating Royal Jelly and Bee Pollen Grains on Texture and Microstructure Profile of Probiotic Yoghurt
Authors: Atallah AA and Morsy KM
Year: 2017
Keywords: Yoghurt; Probiotic; Royal jelly; Bee pollen grains; Texture; Microstructure
Journal: Journal of Food Processing & Technology
Volume: 8
Issue: 9
Pages: 1000693
Publisher: OMICS International
Local/International: International
Paper Link:
Full paper Atallaha Abd Elrazk Atallaha Mabrouk_2157-7110-8-693.pdf
Supplementary materials Not Available
Abstract:

The investigation was performed to evaluate the influence of royal jelly (RJ) and/or bee pollen grains (BPG) on texture and microstructure profile of probiotic yoghurt made from mixed (1:1) standardized cow and buffalo milks (~3% fat). The probiotic bacteria used Lb. gasseri, Lb. rhamnosus and Bif. angulatum with the normal yoghurt starter (Lb. delbrueckii subsp. bulgaricus and Str. thermophilus). The yoghurts were cooled and stored for 21 days and analyzed for their textural characteristics, syneresis and microstructure. The yoghurt samples included RJ and/or BPG was appeared more stable during cold storage up on 21 days. No significant differences (P>0.05) were recorded in springiness and cohesiveness between sample incorporated RJ and/or BPG and control sample. However, the syneresis was significantly (P

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