食品加工与技术杂志

抽象的

Effect of Incorporating Royal Jelly and Bee Pollen Grains on Texture and Microstructure Profile of Probiotic Yoghurt

Atallah AA and Morsy KM

The investigation was performed to evaluate the influence of royal jelly (RJ) and/or bee pollen grains (BPG) on texture and microstructure profile of probiotic yoghurt made from mixed (1:1) standardized cow and buffalo milks (~3% fat). The probiotic bacteria used Lb. gasseri, Lb. rhamnosus and Bif. angulatum with the normal yoghurt starter (Lb. delbrueckii subsp. bulgaricus and Str. thermophilus). The yoghurts were cooled and stored for 21 days and analyzed for their textural characteristics, syneresis and microstructure. The yoghurt samples included RJ and/or BPG was appeared more stable during cold storage up on 21 days. No significant differences (P>0.05) were recorded in springiness and cohesiveness between sample incorporated RJ and/or BPG and control sample. However, the syneresis was significantly (P<0.05) decreased in yoghurt with RJ and/or BPG compared to control. The SEM micrograph demonstrated the samples contained RJ and/or BPG have the casein micelles relatively uniformly distributed and were similar in size.