Publications - Department of Food Science, Agriculture College...

Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of Experimental Animals.

Alaa Kareem Niamah Sahi, Ali Ahmed Al-Sharifi, Alaa S N

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...

Alaa Kareem Niamah Alaa Al-Manhel Shayma Thyab Gddoa Al-sahlany

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,...