{"id":2780,"date":"2020-11-18T04:17:59","date_gmt":"2020-11-18T04:17:59","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=2780"},"modified":"2020-11-18T04:18:00","modified_gmt":"2020-11-18T04:18:00","slug":"fortification-yoghurt-with-oil-rich-in-omega-3-and-omega-6-%e2%80%8eand-probiotic-bacteria","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=2780","title":{"rendered":"Fortification Yoghurt With Oil Rich in Omega 3 and Omega 6 \u200eand Probiotic Bacteria"},"content":{"rendered":"\n

Azhar Ibrahim Shukur*(1) <\/sup><\/strong>Sumyia Khalaf Badawi(1) <\/sup><\/strong>and <\/strong>Tariq\nZaid Ibrahim(1)<\/sup><\/strong><\/p>\n\n\n\n

(1). Faculty of Agriculture and Forestry,\nUniversity of Mosul. Iraq.<\/p>\n\n\n\n

(*Corresponding author: Azhar Ibrahim Shukur. E-Mail: azharibrahim333@gmail.com<\/a>). <\/p>\n\n\n\n

Received: 12\/05\/2020                               Accepted:\n11\/08\/2020<\/p>\n\n\n\n

Abstract<\/strong><\/p>\n\n\n\n

The study was carried out at College of\nAgriculture and Forestry, University of Mosul in 2018 and 2019. The study\nincluded milk fortification with vegetable oils rich in omega 3, where its\nsources from flax oil and omega 6 which its sources from sesame oil, and mixing\nratios between them (1: 5). The milk fortification ratios were (0, 1.5, 2.5 and\n3.5). Three treatments were made from milk fortified with omega oils, one by\nadding yoghurt starter bacteria Lactobacillus delbrueckii subsp. bulgaricus<\/em>\nand Streptococcus salivarius subsp. thermophilus<\/em>, and the second\ntreatment by adding lactobacillus acidophilus<\/em> and the\nthird treatment by adding Bifidobacterium bifidum<\/em> ferments .The chemical\nand physical properties were studied during the storage period 1-14 days on a\ntemperature of 5 \u00b12 \u00b0C. The results showed a significant decrease in cholesterol\nvalues \u200b\u200bin a manner that is directly proportional to the ratios of\nconsolidation and storage period. Significant in viscosity, by increasing the\nfortification with the mixture of omega oils, and by increasing the storage\nperiod and all yoghurt treatments, the percentage of water retention capacity\nincreased by increasing the fortification, since the treatment of fermented Bifidobacterium\nbifidum<\/em> significantly increased, and by a support rate of 3.5% over the\nrest of the treatments. While the moral significant rise in the whey exudation\nwith the advance of storage and the low rate of replacement, as the treatment\nof the highest yogurt was clearer.<\/p>\n\n\n\n

Key words: <\/strong>Probiotic bacteria, Omega oils, Fortified yoghurt, Cholesterol, Whey exudation.<\/p>\n\n\n\n

Full paper in Arabic: PDF<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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: azharibrahim333@gmail.com). Received: 12\/05\/2020                               Accepted: 11\/08\/2020 Abstract The study was carried out at College … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2780","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2780"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2780\/revisions"}],"predecessor-version":[{"id":2781,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2780\/revisions\/2781"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}