Probiotic-fermented milk supplemented with rice bran oil

Abstract

Objective: Fermented milks are widely consumed for their benefits and refreshing effects. An attempt to prepared healthy yoghurt sample fortified with probiotic bacteria as well as Rice Bran Oil (RBO) was conducted. Materials and Methods: Yoghurt was prepared from cow’s milk by using starter culture and B. bifidum as well as fortified by RBO. Yoghurt milk was standard to 3% fat and used for preparing control. Skim milk was incorporated with 1, 2 and 3% commercial rice bran oil, mixed and homogenized to serve three treatment (T1, T2, T3), respectively. All samples were used to prepare yoghurt and then storage at 5±1°C for 10 days.Total solids, pH value, acidity, acetaldehyde and diacetyl as well as viscosity were determined through storage period. The sensorial properties were evaluated and cell viability of the fermented products were also estimated. Results: Obtained data elucidated that the count of bacteria was increased from 0 time tell the 5th day followed by a decreasing rate again. All treated samples had the recommended levels (106-107 CFU gG-1) of bacteria till the 10 days. The viscosity of the obtained yoghurt samples was significantly increased as RBO percent increased either fresh or at all the storage period up to the 7th day of storage and after that a slightly decreased was observed in the end of the storage. Treatment T3 had excellent sensorial characteristics which were almost very close to the control one. Conclusion: Data revealed that it is possible to prepare yoghurt product fortified with Bifidobacterium and 3% rice bran oil, which is similar to the control sample and which had satisfied properties with preferable viscosity beside the healthy benefit of rice bran oil and Bifidobacterium strain.