Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt

Samia Hanou ； Massaouda Boukhemis ； Leila Benatallah ； Baida Djeghri ； Mohamed-Nasreddine Zidoune

《Advance Journal of Food Science and Technology》 10卷9期 (2016/03) Pp. 667-673

並列摘要

This study aims to evaluate the direct use of ginger powder in dromedary‘s yogurt manufacturing by determining the kinetic acidification, the rheological parameters and the stability of the final product during 28 days of cold storage. The supplementation of dromedary milk with ginger powder at concentration ranging from 0.6 to 1% w/v, enhanced the growth of inoculated lactic acid bacteria, accelerated significantly the rate of pH reduction (p＜0.0001) and reduced the time of fermentation to 50%. On another hand, its addition improved the consistence index K, decreased the flow behavior index n, increased the water holding capacity and enhanced slightly the viability of Streptococcus salivarius ssp thermophilus during cold storage. Thus, the supplementation of dromedary milk with ginger powder at concentration ranged from 0.6 to 1% w/v complements its healthy characteristics, produced acceptable yogurt and allows energy and time saving in the manufacturing process.

並列關鍵字

Dromedary milk ； Lactobacillus delbrueckii ssp bulgaricus ； Streptococcus salivarius ssp thermophilus ； yogurt ； Zingiber officinale