SUPPLEMENTATION OF BIO-YOGHURT WITH JERUSALEM ARTICHOKE (Helianthus tuberous L.) as a NATURAL SOURCES.

Abstract

Used Helianthus tuberous(Jerusalem artichoke)as supplement to product function yoghurt to enhance native value health benefits and to improve rheological,phyisco-chemical and sensory properties of final product. Yoghurt was made from fresh cow ,s milk fortificaed with the conventionl yoghurt starter culture containing Bifidobacterim bifidum, Streptococcus thermophilus and Lactobacillus acidophilus .Jerusalem artichoke extract( JAE) was added at levels 3,5and 7%.then storage for 15 days, at 5±1◦C. Results showed that moisture content was increase by increasing addition rate of JAE unit 7%(T3) No significant difference between the control sample and the treated sample of protein, fat and ash. There were significant increase of fibers content in all treatment, compared with control. Yoghurt with 7%(T3)had the highest content of amino acids compare with other treatments and control the data also showed that (T2) supplementation yoghurt with (JAE) (5%)had the highest content of vitB3 T3 compared with other treatments. No-significant decrease in PH values at 3% JAE compared to the control sample at zero time Meanwhile ,this decrease became significant with treatments 3, 5and 7%JAE at zero 5,10 and 15 days storage. The rate of syneresis increase by the rate of JAE till7% comparing with control. Yoghurt supplementated by 5% JAE demonstrated a high rheological and phisco-chemical properties than ather treatment and control The total viable bacterial count TVBC between the control and the treated sample with 3% JA E had no significance difference compared to sample contained 7% JAE. lactic acid bacteria showed higher and progressive increase as seen in the amp1es contained JA E at levels of 3, 5 and 7% resulted in high1y significance between treated samples and the control Molds and yeasts enumeration of Bio-yoghurt as affected by supplementing with JAE are registered in the same table. No numbers of these populations recorded in fresh samples as affected by higher heat of milk and the used ingredients and phenolic compounds contained in both Jerusalem artichoke. Psychrophilic bacteria showed that it did not detect in Bio- yoghurt wither supplemented with JAE at different levels of supplementation. Conclusively, from these results, it could be concluded that supplementation dairy products with Jerusalem artichoke as treatment for diabetes. Because if it was approved that it reduces the level of glucose in blood, because they contain many vitamins and nutrients necessary and beneficial to human health.