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Journals / Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online) / 2021 / Cilt: 5 - Sayı: 4

Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran

Adnan AMJAD
Muhammad Sameem JAVED
Aneela HAMEED
Ammar Ahmad KHAN
Muhammad Rizwan AMJAD
Syeda Aimen ALİ
Muhammad ASADULLAH
Ali RAZA
Pages
362–380
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Barley bran enrichment increased the color parameters of yogurt during storage this may be due to the results of blueness color of barley bran

📌 3 Key Takeaways

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Objective & Hypothesis:Results of current study reported that increase in addition of barley bran in yogurt containing bifidobacterium BB-12, L. bulgaricus and S. thermophillus significantly influence the probiotics numbers.
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Key Findings & Data:Maximum numbers of L. bulgaricus and bifidobacterium were found in yogurt containing 1.5% barley bran.
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Conclusion & Impact:Barley bran enrichment increased the color parameters of yogurt during storage this may be due to the results of blueness color of barley bran
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

Results of current study reported that increase in addition of barley bran in yogurt containing bifidobacterium BB-12, L. bulgaricus and S. thermophillus significantly influence the probiotics numbers. Samples fortified with barley bran has more numbers of probiotics as compare to control samples during storage. Correlation between concentration of barley bran and bifidobacterium was optimistic. Maximum numbers of L. bulgaricus and bifidobacterium were found in yogurt containing 1.5% barley bran. Addition of barley bran increased the acidity percentage of yogurt and decreased viscosity value during 3 weeks of storage. Sensory scores of functional yogurt decreased with increased in barley bran. However sensory score of sample with (0.5% barley bran) did not significantly changed from control sample and number of bifidobacterium bacteria in this sample was higher than minimum standard level (log106 CFU/g) of world health organization (WHO). Syneresis value of control sample was significantly reduced with storage period but yogurt sample enriched with different concentration of barley bran were showed minimum decreased in syneresis percentage of yogurt. Barley bran level 1% can be added to yogurt successfully. Barley bran enrichment increased the color parameters of yogurt during storage this may be due to the results of blueness color of barley bran

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Cite This Article

AMJAD, A., JAVED, M. S., HAMEED, A., KHAN, A. A., AMJAD, M. R., ALİ, S. A., ASADULLAH, M., RAZA, A. (2021). Improving the Probiotics Viability and Quality Characteristics of Yoghurt Enriched with Barley Bran. Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online), Cilt: 5 - Sayı: 4, 362–380. https://ajindex.com/articles/414249

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