Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
In this study, the yoghurt and bio-yoghurt were produced using probiotic bacteria (Lb. gasseri ATCC 33323, Lb. rhamnosus DSM 20245 and Bif. angulatum DSM 20098 and/or Lb. delbrueckii subsp. bulgaricus and Str. thermophilus as yoghurt starter), royal jelly (0.6%) and bee pollen grains (0.8%). The samples were analyzed for chemical, rheological, sensory evaluation and microbiological interval during storage. Addition of the probiotic, royal jelly and bee pollen grains to the yoghurt starter cultures increased the coagulation time of the produced functional yoghurt than that of the control. The total solid, ash, fat, protein and acidity contents significantly increased while, lactose contents and pH values significantly decreased during storage period up to 21 days of all treatments. From the microbiology term there was decrease of the LAB, Str. thermophilus, Lb. delbrueckii subsp. bulgaricus, Lb. gasseri ATCC 33323, Lb. rhamnosus DSM 20245 and Bif. angulatum DSM 20098 during storage periods. Also, the probiotic level after three weeks of storage was greater than 6 log cfu/ml. The produced functional yoghurt had better sensory and rheological characteristics than those of control yoghurt; overall, all functional yoghurt treatments were acceptable up to the end of the storage period.