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Study of Physicochemical Parameters of Baobaband Nereflours and their Influence on Fermentative Activity of Lactobacillus delbrueckiisubspbulgaricus

Toure Abdoulaye, Oulai Sylvie Florence, Zoro Armel Fabrice, Bamba Losseni Ismael, SoroYade Rene, Coulibaly Adama

Abstract: In this work, we are interested in studying the use of Baobab (Adansonia digitata) and N?r? (Parkia biglobosa) flours in production of fermented milk (yoghurt type). This study aims to diversify dairy and specifically creates another type of yoghurt, which can meet the market requirement. Yoghurts were prepared by fermentation of milk added Baobab or n?r? flour using Lactobacillus delbrueckii subsp. bulgaricus. Biochemical and microbial properties of yoghurt prepared with Baobab and N?r? were studied in order to determine the best preparation depending on the rate of the flour. The results obtained showed that the low rate of incorporation (5%, 10%, and 15%) of baobab and N?r? flour improve considerably the process of fermentation time, the total and Dornic acidity, pH. Even if the in L. delbrueckii subsp. bulgaricus decreases when the rate of incorporation increases, this load remains always higher than that necessary by the international standards. It is thus possible to make formulations of yoghurt by incorporating baobab and N?r? flour in milk.

Keywords: Yoghurt, fermentation, Baobab and N?r? flour, Biochemical properties and microbial load

Country: Ivory Coast, Subject Area: Food Science and Technology

Pages: 128 - 133

Edition: Volume 8 Issue 11, November 2019

How to Cite this Article?

Toure Abdoulaye, Oulai Sylvie Florence, Zoro Armel Fabrice, Bamba Losseni Ismael, SoroYade Rene, Coulibaly Adama, "Study of Physicochemical Parameters of Baobaband Nereflours and their Influence on Fermentative Activity of Lactobacillus delbrueckiisubspbulgaricus", International Journal of Science and Research (IJSR), https://www.ijsr.net/archive/v8i11/show_abstract.php?id=ART20202087, Volume 8 Issue 11, November 2019, 128 - 133

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