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Research Paper | Food Science | Iraq | Volume 6 Issue 7, July 2017
New Synbiotic Sweet Produced from Almond Skin and Some Probiotic Bacteria
MSc. Bashar A. Al-Akiqi | Dr. Amer A. Al-Shikh Daher
Abstract: Several studies in recent years have shown the benefits deriving from the ingestion of probiotics, and a large number of products containing lactobacilli and bifidobacteria have been release to the markets. The aim of this study to show a symbiotic relationship (combination of probiotic and prebiotic) in a hand-made almond sweet and for the first time that combines the properties of both almond, as prebiotic, and Lactobacillus, as probiotic, to be served to the market as a healthy promoting foods. In this study we used Lb. Rhamnosus GG and Lb. Plantarum, well-recognized probiotic, with almond skin which was reaming after almond milk production which has a prebiotic characteristic, to build a synbiotic relationship. Also inulin was used, a well-recognized prebiotic, as another factor to maintain high viability and survival for both Lb. Rhamnosus GG and Lb. Plantarum during the procedure of processing and storage. Symbiotic sweet was sensory evaluation in food science departmentCollege of Agriculture University of Baghdad. The evaluation was conducted monthly, synchronous with microbiological assays. The result shown that no big different in the viability between Lb. Plantarum and Lb. Rhamnosus GG in the symbiotic sweet during the stored period in the refrigerator at 4. But theres different between the control sweet and symbiotic sweet in total coliforms, yeasts and mold during the stored period and the Drop ratio for bacteria Lb. Plantarum and Lb. Rhamnosus GG at the end of the storage experiment was 8.5 % and 7.6 %, respectively. And the synbiotic sweet hold all its sensory properties during the storage period on the contrary the control sweet expired and reached the stage of sensory rejection.
Keywords: Almond Skin Probiotic Synbiotic Sweet Prebiotic
Edition: Volume 6 Issue 7, July 2017,
Pages: 108 - 112