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Abeer M. Abd Elhamid1 and Hossam. F. Abou –Shaara2
Stirred yoghurt fortification with iron distressed bees honey and gelatin (iron-honey jelly) to improve the effects of health promoting of the stirred yoghurt. Results revealed that stirred yoghurt fortification with 5 and 10 mg iron/100 g yoghurt gave positive effect on flavour, body and texture and appearance and overall scores in comparison with 15and 20 mg iron /100g yoghurt. Streptococcus thermophilus count was in the range of 7.41-7.53 log CFU/g after 3weeks at 5ºC. Lactobacillus delbreuckii ssp bulgaricus had good viability and growth in the stirred yoghurt fortification with or without iron. Addition of iron (5, 10, 15and 20 mg iron /100g yoghurt) increased total solid (T.S) value significantly, but decreased syneresis. The value of pH was decreased significantly, while the fat and protein content did not change during cold storage. Results indicated it can be incorporated up to10 mg iron /100 g yoghurt and it is possible to become a commercial product.
Keywords: ferrous sulphate, iron, physicochemical and microbiological properties, sensory attributes, and stirred yoghurt.
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