EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA

doi:10.21608/ejds.2020.235555

EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA

Document Type : Original Article

10.21608/ejds.2020.235555

Abstract

Five yoghurt treatments were made to study the effect of adding mango's pulp fibers
powder (MPFP) on the quality of yoghurt and the survival of bifidobacteria. Yoghurt treatments
were supplemented with 0.0, 0.5 , 1.0 , 1.5 and 2.0% MPFP respectively. All treatments were
analyzed for chemical composition, microbiological examinations, rheological and sensory
properties every 3 days of storage periods. The obtained results revealed that supplementing of
yoghurt with MPFP caused a significant increase of titratable acidity, total solids, ash, protein
content and the curd tension at zero time. The counts of lactobacilli, streptococci and
bifidobacteria, were also raised. While decrease of the pH values, whey seneresis and the total
bacterial counts had been conducted. Adding MPFP up to 1.5% increased the total scores of
sensory properties of the resulting yoghurt treatments. Total solids, protein, ash and fat content
did not change significantly during cold storage , while acidity and curd tention increased.
Scores of sensory properties did not change significantly during the first 6 days, then it
decreased up to the end of storage period . The counts of total bacteria, streptococci and
bifidobacteria increased during the first three days, then they were declined up to the end of
storage period. Molds and yeasts were not detected in all yoghurt samples during the first 6 days
of storage period.

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