Enrichment of zabadi with soy extract

Abstract

Zabadi is the national type of yoghurt manufactured in Egypt. The starter consists mainly of Streptococcus thermophilus and Lactobacillus bulgaricus. In Egypt, the cow and buffalo milk shortage is so serious that every possible means of supplementing this shortage must be investigated. In the present study the effect of adding soy extract to cow's and buffalo milk in zabadi making and its effect on chemical and organoleptic properties was studied. The growth and activity of lactic acid bacteria in soy milk and manufacture of soybean sour products have been studied without added animal milk. Angeles & Marth (1971) manufactured 3 different sour soy milk products by using Str. thermophilus, L. casei and L. delbrueckii, while Mital, Steinkraus & Naylor (1974) reported that lactic acid bacteria such as Str. thermophilus, L. acidophilus and L. plantarum which are able to utilize sucrose could be employed in the manufacture of fermented soy milk products.

Using of Defatted Soy Flour in the Production of Yoghurt

“…On the other hand, the lowest scores were reported with the treatments of 12 or 16% defatted soy flour. This in agreement with Abou-Donia et al (1980) and Magdoub et al (1992) who pointed out that increasing the defatted soy protein extract more than 10% tended to impair the sensory properties of the resultant Zabadi. The same trend occurred with the individual characters (appearance, body & texture and flavour).…”

Fermented milks and their future trends. Part II. Technological aspects

“…The product(s) is known as laban or leben (in Lebanon and most neighbouring countries), Iben (in Morocco), dahi (in India) and zabadi (in Egypt). Under rural conditions, it is safe to conclude that the starter culture is a mixed flora containing mesophilic and thermophilic lactic acid bacteria and lactose-fermenting yeasts (Marshall, 1987;Abou-Donia 1984;Benkerroum et al 1984;Arrizza et al 1983;Tantaoui-Elaraki et al 1983). Yogurt, including fruit-flavoured yogurt, which has been developed over the past few decades in the developed countries, and has been extremely successful in finding universal acceptance, could be considered similar to laban, leben or zabadi.…”

“…The dried product is non-hygroscopic and has a shelf-life of up to 2-3 years; in Lebanon and Syria, the dried product is pulverized. Data regarding the compositional and microbiological quality are reviewed by Abou-Donia (1984). For consumption kishk is reconstituted in water, simmered gently over a fire and is normally consumed with bread.…”

Fermented milks and their future trends: I. Microbiological aspects

“…Where milk from buffalo or cows is plentiful in Egypt, zabady is made using yogurt starters bought from Chr. Hansen's Laboratorium, Copenhagen, Denmark (Abou-Donia et al 1980). Laban as made in the Lebanon, however, contains five organisms, two of which are yeasts, the others being lactic acid bacteria (Baroudi & Collins, 1976), while in Saudi Arabia laban is made in large industrial plants with starters also purchased from Hansen's (Salji, 1986).…”