Abstract:
The unique properties of camel milk, qualify this p
roduct to be used as a nutraceutical.
In this study, functional synbiotic yogurt made fro
m camel milk has been investigated in
three levels of fat (0, 2.5 and 5% (w/v)). Probioti
c bacteria (
Streptococcus thermophilus
,
Lactobacilus delbrueckii
and
ssp. bulgaricus
.) and
β
-glucan (prebiotic agent) were added in
three levels of concentration (0.5, 1 and 1.5 % (v/
v)) and (0, 1 and 2% (w/v)), respectively.
The physicochemical properties of the product and v
iability of probiotic bacteria were
measured on the 0, 7th and 14th days. Beta-glucan,
fat and storage time had significantly
(P< 0.05) increasing effects on viscosity, Water-Ho
lding Capacity (WHC) and the viability
of probiotic bacteria. These parameters caused decr
ease in syneresis and pH of yogurt. It
was concluded that the addition of oat
β
-glucan to camel milk to make functional
synbiotic yogurt could result in a product of accep
table physicochemical properties.
Keywords:
β
-glucan
,
Camel milk, Prebiotic, Probiotic, Yogurt.
