Abstract
Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.
Highlights
The trend towards the use of dairy by-products such as whey, skim milk, butter milk and permeate and some residues of agricultural crops such as broken chickpea seeds, wheat germ, wheat bran, rice bran and etc, as non-dairy by-products in the manufacture of functional dairy foods is increasing worldwide.Whey is one of the most important dairy by-products
Growth Behavior of ABT-2 Culture Strains in Chickpea Extracts Frozen dairy products such as frozen yoghurt are an ideal carriers for the delivery of beneficial microorganisms to human intestines
In an attempt to increase its functional properties, whey and permeate as dairy by-products and broken chickpea seeds as non-dairy by-products were used in an initial experiment in the manufacture of frozen yoghurt
Summary
Whey is one of the most important dairy by-products. It is a by-product of cheese-making and casein manufacture in the dairy industry. Whey and its components are recognized as value-added ingredients in many food products such as infant formulas, sports nutrition foods and other food products. Whey protein contains all 20 amino acids and all nine essential amino acids, and it is a rich and balanced source of the sulphur amino acids that serve a critical role as antioxidants.[1] Whey may include low-molecular weight bioactive peptides formed by the enzymatic degradation of the caseins during the cheese making process.[2]
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