Sugars Determination in Yogurt Treatments That some Probiotics and Primary Enhancements and Jerusalem Artichoke Powder had been Added | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 2, July 2017, Pages 272-277 | ||
| Authors | ||
| Taha K. Khdaeer; Amin S. Badawy; Rafed K. AbdRazaq | ||
| Abstract | ||
| The objective of this study was to determination of some Carbohydrates in yoghurt , such , sugars that some Probiotics and Primary Enhancements and Jerusalem artichoke had been to it in different(1-12) trials, in addition to control treatments. The sugars,( inulin, lactose , galactose , ,and fructose ) have been determined. The results of yogurt which Oats have shown increase the sugars concentration over the treatments that J. artichoke have been added. Yogurt treatment that Sacc. boulardii and Oats and J. artichoke powder gave high Inulin concentration (563.25 g µ / ml). However, the yogurt treatment of Bifido bacteria and J. artichoke extracts gave less conc. of Inulin (160.25 g µ / ml). In spit of, the variation in sugars concentrations (Lactose, Galactose, and Fructose) ,but the yoghurt treatment with Sacc. Boulardii(yeast), Bifido longum (bacteria ), and Oats gave higher concentrations of these sugars in this treatment as 523.38 , 141.74 , 135.0 g µ ml respectively . The yoghurt treatment that have Sacch. boulardii , Lb.acidophlus , and Oats gave lower values of lactose sugar (60.89µg/ml) . | ||
| Keywords | ||
| Probiotics; Sugars; Yogurt | ||
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