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Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

[ Vol. 16 , Issue. 5 ]

Author(s):

Heba H. Salama*, Samy M. Abdelhamid and Nabil S. Abd-Rabou   Pages 661 - 670 ( 10 )

Abstract:


Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products.

Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments.

Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk.

Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt.

Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

Keywords:

Frozen yoghurt, Coconut Flour (CF), Nanoparticles Coconut Flour (NCF), Ball-milling, probiotic bacteria, human microbiota.

Affiliation:

Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622

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