Department of Food Science, Agriculture College, Basrah University, Basra City, 61004, Iraq.
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Publications Show all
Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of Experimental Animals.
Published in Probiotics and antimicrobial proteins
The chemical composition of soy milk fermented by probiotic starter (Log.11.1 CFU/ml) which consists of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and Bifidobacterium bifidum Bb-12 was studied. The percentage of each moisture, protein, fat, ash, carbohydrate and total acidity were 88.8, 4.2, 2.3, 0.82, 4.6, and 0.83, respectively, ...
Gum Arabic Uses as Prebiotic in Yogurt Production and Study Effects on Physical, Chemical Properties and Survivability o...
Published in World Applied Sciences Journal
Five different concentrations of Gum Arabic (GA) added to yogurt product by probiotic culture starter, which contained Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. Best concentration of GA was added 1%. The chemical composition of yogurt with 1% GA was (86.97, 3.88, 3.21, 0.79 and 5.15) % for moisture, protein,...
