摘要
Fermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5, were evaluated for their physicochemical, antioxidative, and sensory properties along with probiotic viability during storage. pH and viscosity gradually decreased over the storage period whereas their values increased with the increased amount of carob molasses. Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5 kept higher viable numbers. Lactobacillus helveticus CH5 strain recorded higher viability. Increasing the added amount of carob molasses increased the total phenolic content, which in turn is reflected in the increase in antioxidant activity. Adding carob molasses participated in the partial masking of the goaty flavor and had no significant effect on the product’s acceptability, which was strongly influenced by the progress of cold storage. Therefore, fermented goat milk described by its enhanced physicochemical and antioxidative properties could be obtained by adding carob molasses and probiotics.
摘要译文
通过添加0％，2和4％的Cacob糖蜜处理的发酵山羊奶样品以及双歧杆菌DSMZ或Helveticus ch5进行了双歧杆菌，其物理化学，抗氧化和感官特性以及储存过程中的益生性可行性。在存储期间，pH和粘度逐渐下降，而其值随着角豆糖蜜量增加而增加。双歧杆菌DSMZ或Helveticus ch5保持更高的可行数量。Helveticus CH5菌株的乳酸杆菌记录的活力更高。增加量的角糖蜜增加了总酚含量，这反过来反映在抗氧化活性的增加中。添加角豆糖蜜参与了山羊风味的部分掩盖，并且对产品的可接受性没有显着影响，这受到冷藏进展的强烈影响。因此，可以通过添加角豆糖蜜和益生菌来获得发酵的山羊奶，其物理化学和抗氧化特性可以获得。
El-Sayed; Mahmoud Ibrahim[1];Aly; Esmat[1];El-Deeb; Amany Mohammed[1]. Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains[J]. Food Science and Biotechnology, 2024,33(3): 657-666