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Dr. Ebrahim Samir Omar Elkhtab :: Publications:

Title:
THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY
Authors: Mohamed El_Alfy, Mohamed Shenana, Abdelaty Mohamed, Ahmed E. Yousef and Ebrahim Elkhtab
Year: 2016
Keywords: Novel functional yoghurt, ACE-inhibitory, probiotic, Lb. casei ATCC 7469, Lb. paracasei 6A and kombucha.
Journal: Zagazig Journal of Food and Dairy Research
Volume: 43
Issue: 4
Pages: Not Available
Publisher: Zagazig Journal of Agricultural Research
Local/International: Local
Paper Link:
Full paper Not Available
Supplementary materials Not Available
Abstract:

Novel functional types of yoghurt containing ACE-inhibitory activity were produced by adding Lactobacillus casei ATCC 7469, Lb. paracasei 6A and kombucha besides the yoghurt starter cultures in order to increase the activity against the ACE. Results showed that the ACE-inhibitory activity increased during the cold storage periods at 4°C for 28 days. Soluble nitrogen was increased during the cold storage periods. The chemical analysis data of the produced novel functional yoghurt were similar to that of control. Same observations were for the microbiological examination. Also, the water holding capacity and firmness of the novel functional yoghurt were good as the control up to the end time of the experimental design. Key words: Novel functional yoghurt, ACE-inhibitory, probiotic, Lb. casei ATCC 7469, Lb. paracasei 6A and kombucha.

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