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

Abstract

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.

Estimation of the Quality of some Fermented Dairy Products in Cairo and Giza Governorates

“…The decrease of lactic acid bacterial counts may be due to the sensitivity of these bacteria to acid developed during the storage period. The results are in harmony with those obtained by Hanou et al (2016) who found a gradual decline for all samples zabady. Also, this result agrees with previous studies by Rahmatalla et al (2017) who indicated that the decrease in lactic acid bacterial counts may be due to the sensitivity of these bacteria to acid developed along the storage period.…”

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

“…The resultant product showed very similar results to the previous study (bovine milk yogurt) with the recommendation of 1% ginger powder as an optimum supplementation extent. The water holding capacity, viability of the starter culture, and rate of pH reduction was increased, while the fermentation time and flow behavior was decreased, leading towards an acceptable yogurt from dromedary milk [93]. Ethiopian cottage cheese, 'Ayib', was also treated with ginger and garlic powders to analyze their impacts on the chemical arrangement and sensorial characteristics of the product [94].…”

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

“…Syneresis, also known as serum separation, is considered an undesirable property in fermented products such as yogurt and it is generally strongly related to changes in the casein-gel network [ 69 ]. Some studies report that a higher percentage of protein and fat globules in milk results in lower levels of syneresis [ 56 , 70 ]. The addition of microalgal biomass can affect syneresis on the final product.…”

“…Atallah et al [ 50 ] also reported that yogurt supplemented with 1% A. platensis showed the lowest scores of all sensory attributes (40.33, 38.33, 6.83 and 85.50% for flavor, body and texture, appearance and total acceptability), when compared to yogurts fortified with whey protein and sodium caseinate. In fact, some authors suggest the use of microencapsulation techniques in order to improve the sensory characteristics of products supplemented with substances of marine origin [ 51 , 69 , 70 , 74 , 75 ].…”