Fortification Yoghurt With Oil Rich in Omega 3 and Omega 6 ‎and Probiotic Bacteria

Azhar Ibrahim Shukur*(1) Sumyia Khalaf Badawi(1) and Tariq Zaid Ibrahim(1)

(1). Faculty of Agriculture and Forestry, University of Mosul. Iraq.

(*Corresponding author: Azhar Ibrahim Shukur. E-Mail:

Received: 12/05/2020                               Accepted: 11/08/2020


The study was carried out at College of Agriculture and Forestry, University of Mosul in 2018 and 2019. The study included milk fortification with vegetable oils rich in omega 3, where its sources from flax oil and omega 6 which its sources from sesame oil, and mixing ratios between them (1: 5). The milk fortification ratios were (0, 1.5, 2.5 and 3.5). Three treatments were made from milk fortified with omega oils, one by adding yoghurt starter bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, and the second treatment by adding lactobacillus acidophilus and the third treatment by adding Bifidobacterium bifidum ferments .The chemical and physical properties were studied during the storage period 1-14 days on a temperature of 5 ±2 °C. The results showed a significant decrease in cholesterol values ​​in a manner that is directly proportional to the ratios of consolidation and storage period. Significant in viscosity, by increasing the fortification with the mixture of omega oils, and by increasing the storage period and all yoghurt treatments, the percentage of water retention capacity increased by increasing the fortification, since the treatment of fermented Bifidobacterium bifidum significantly increased, and by a support rate of 3.5% over the rest of the treatments. While the moral significant rise in the whey exudation with the advance of storage and the low rate of replacement, as the treatment of the highest yogurt was clearer.

Key words: Probiotic bacteria, Omega oils, Fortified yoghurt, Cholesterol, Whey exudation.

Full paper in Arabic: PDF