Corpus ID: 2215038

Proteolytic activity and some properties of stirred fruit yoghurt made using some fruits containing proteolytic enzymes.

  title={Proteolytic activity and some properties of stirred fruit yoghurt made using some fruits containing proteolytic enzymes.},
  author={A. Farahat and O. El-Batawy},
  journal={World Journal of Dairy \& Food Sciences},
Stirred yoghurts with different fruit homogenates (papaya, kiwi, pineapple and kaki and control (without additive) were prepared and stored up to 14 days at 5±1°C. Sugar and fruit homogenates were added at the rate of 5 and 10% w/w respectively. The results revealed that, significant differences were observed in proteolytic activity, acidity, protein and fibers contents among all treatments. Addition of fruit homogenates and sugar had significantly harmful effect on the viability of the two… Expand

Figures and Tables from this paper

The effect of gac fruit preparation addition on characteristics of yoghurt
Gac fruit is a good source of betacarotene and lycopene. It has been recently utilized for developing various functional food products, especially for beverage category. However, little informationExpand
Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum
The current research aimed at developing different beverages through exploitation of sweet whey and incorporation of different proportions of cactus pear juice (10, 20 and 30 %, named C10, C20 andExpand
Functional and Nutritional Properties of Stirred Yoghurt Supplemented with Silymarin and its Impact on Chronic Hepatic Damage
2 Abstract: The present work was conducted to study the impact of supplementation of stirred yoghurt with different levels of silymarin (0.0, 0.4, 0.6 and 0.8%) on the functional and nutritionalExpand
Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya, and Water Melon)
Yogurt with maximum 15% fruit pulp, and especially papaya fruit could be recommended for large scale production of fruit yogurt. Expand
This study was carried out to estimate the effect of adding pomegranate (Punica granatum L) and cactus pear (Opuntia ficus indica) juices as natural ingredients on physico-chemical characteristics,Expand
Physicochemical properties and sensory evaluation of yogurt nutritionally enriched with papaya
Yogurts are one of the most consumed dairy products, especially in Western and Middle East countries. Papaya is an abundant tropical fruit that contains much higher levels of vitamins and mineralsExpand
Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt
Fruit-flavoured drinkable yoghurt containing two ratios of red grape and apricot juices and 7.5% sugar was produced by using novel isolates of Bifidobacterium breve and Lactobacillus Plantarum as probiotic strains and in the enrichment with fruit juices. Expand
Different types of drinking yoghurts were made with different types and concentrations of stabilizers. 6 treatments were made (T1, T2, T3, T4, T5 and T6) using 0.2% and 0.4% of different typesExpand
Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt
There is an ample opportunity for utilization of Osmo‐air‐dried mulberry in yoghurt to prevent syneresis during storage with increased bioactive components. Expand
Formulation of Value Enriched Probiotic Fruit Yoghurt
Yoghurt is a product obtained by the lactic fermentation of whole, skimmed or standardized milk by action of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and can beExpand


Physical, Chemical, Microbiological and Sensory Characteristics of Some Fruit-Flavored Yoghurt
SUMMARY Yoghurt with different fruit-flavors(Cornelian, Morello Chery and Rose hip marmalade, grape molasses, date pulp, and control (without additive)) was prepared and stored up to 10 days at 5 oExpand
Influence of Different Fruit Additives on Some Properties of Stirred Yoghurt During Storage
In this study, stirred type yoghurt with cornelian, rosehip, morello cherry (marmalades), grape (molasses), date (pulp) added and control (without additive) set type yoghurt were produced and storedExpand
Optimizing of Fruit Yoghurt Formulation and Evaluating Its Quality During Storage
Abstract: In this study, the effect of "Osmodehydrofrozen" fruits on sensory, physical, chemical and microbiological properties of yoghurt and its quality during storage was evaluated. This researchExpand
Effects of Different Fruits and Storage Periods on Microbiological Qualities of Fruit-Flavored Yogurt Produced in Turkey.
It is suggested that fruit-flavored yogurt, plain yogurt, and plain yogurt with 8% sugar should not be stored longer than 7 days, because when a carryover culture is used for yogurt production, most likely yeast contamination will occur. Expand
Effect of proteolytic enzyme and fiber of papaya fruit on human digestive health
Papaya often ranks highest among fruit for its levels of ascorbic acid, carotenoids, potassium, and fiber. Additionally, papaya fruit is often noted for a beneficial digestive impact. ProteolyticExpand
Viability of lactic acid microflora in different types of yoghurt
Abstract The suitability of three culture media (Skim milk agar, M17 agar and MRS agar, incubated under aerobic and anaerobic conditions) to obtain total and differential counts of yoghurt bacteria,Expand
The survival of culture bacteria in fresh and freeze-dried AB yoghurts
Yoghurt bacteria viability is important in providing a number of therapeutic benefits to consumers. The survival of AB-culture (Lactobacillus acidophilus and Bifidobacterium spp.) in traditionalExpand
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus
In co-culture, inulin addition to the milk increased V max, decreased t max and t f, favored post-acidification and exerted a bifidogenic effect, and S. thermophilus proved to stimulate the metabolism of the other lactic bacteria and enhanced the product features. Expand
Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice
Abstract Actinidin is the sulfhydryl protease of kiwi fruit. It can have applications in the food industry replacing other plant sulfhydryl proteases like papain and ficin, as milk clotting enzymeExpand
Proteinase activity and stability of natural bromelain preparations.
The relative stability of concentrated versus dilute bromelain solutions to inactivation under physiologically relevant conditions suggests that delivery of bromELain as a concentrated bolus would be the preferred method to maximize its proteolytic activity in vivo. Expand