Shatha Khalil
Department of Home Economics, College of Education for Women, Baghdad University, Baghdad, Iraq
Abdul- Ahad
Department of Home Economics, College of Education for Women, Baghdad University, Baghdad, Iraq
Ali Mohamed Husein
Department of Home Economics, College of Education for Women, Baghdad University, Baghdad, Iraq
Hala Abdulmunam Yaseen
Department of Home Economics, College of Education for Women, Baghdad University, Baghdad, Iraq
ABSTRACT
This investigation carried out to utilize whey and rice in preparation of a therapeutic product. The raw materials were mixed at a ratio of 1:10 rice to whey (w/w). Five treatments were prepared by fermentation with either Lb. acidophilus and Lb. casei, or mixes of both. The treatments were: T1 (Lb. acidophilus), T2 (Lb. casei), T3, T4, T5 which were mixes of (Lb. acidophilus+Lb. casei) starters with ratios of 1:1, 1:2, 2:1, respectively. The best fermentation period was two days as highest therapeutic bacterial counts resulted. The treatments were divided into two groups; first group stored at -18°C for four months, the second group dried at 45°C, then stored at 25°C for three months. The frozen treatments revealed significant differences (p<0.05) in titrable acidity which were 0.43-0.85% for T2, T3, respectively. The pH values were (3.63-4.72) for T4, T2, respectively. LAB counts dropped for all treatments during frozen storage. The drop was between 19.14-60.05% for T1 and T4, respectively. The titrable acidity for dried treatments was 0.33-0.66% for T2, T1, respectively. Then increased to 0.46-0.75% after three months of storage for T2, T5, respectively. Highest pH value of 4.5 obtained for T2. There was a slight drop in pH value for all treatments after 3 months of storage. LAB counts dropped for all treatments after drying. The highest number of 5.48 × 1010 cfu/gm was for T4. LAB counts were acceptable to impart therapeutic character to the product.
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How to cite this article
Shatha Khalil, Abdul- Ahad, Ali Mohamed Husein and Hala Abdulmunam Yaseen, 2015. Effect of Storage of Therapeutic Product on LAB Bacterial Counts and Acidity. Pakistan Journal of Nutrition, 14: 366-369.
DOI: 10.3923/pjn.2015.366.369
URL: https://scialert.net/abstract/?doi=pjn.2015.366.369
DOI: 10.3923/pjn.2015.366.369
URL: https://scialert.net/abstract/?doi=pjn.2015.366.369
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