TITLE:
Biological Studies on Bio-Yoghurt Fortified with Prebiotic Obtained from Jerusalem artichoke
AUTHORS:
Wedad M. El-Kholy, Hoda Mahrous
KEYWORDS:
Functional Food, Probiotic, Jerusalem artichoke
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.16,
December
16,
2015
ABSTRACT: Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inulin and fructo-oligosaccharides. This study was aimed to: 1) set the effect of Jerusalem artichoke in deferent concentrations (2.5% & 5%) on the growth of probiotic Lb. acidophilus P106 in the bio-yoghurt during cold storage at 5℃ and sensory evaluation of probiotic yoghurts; 2) study the effect of feeding with this synbiotic fermented milk on diabetic mice. It could be concluded that the Jerusalem artichoke influenced the growth of Lb. acidophilus P106 and 5% (w/v) Jerusalem artichoke was given the highest growth and sensory evaluation. On the other hand, no serious adverse effects were observed; the reduction of blood glucose was observed at the termination of empirical phase, also, high level (5%) of Jerusalem artichoke led to more reduction of blood glucose, cholesterol levels and total lipids compared with control.