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تحضير حليب فول الصويا المتخمر ودراسة صفاته الكيميائية والميكروبية والحسية وتاثيره على بعض المعايير الذموية للجرران == Preparing Fermented Soymilk and Studying the Chemical, Microbiological and Sensory Characteristics and its Effects on Certain Blood Criteria of Rats
Author name:
علاء سعد ناجي الشريفي
Supervisor name:
علي احمد ساهي | علاء كرين نعيمة
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University Of Basrah - Faculty Of Agriculture
Language:
Arabic
University location:
Basrah
First pages:
31T1831 - p.pdf
Abstract:
The current study includes soymilk extraction from its grains with three different extraction methods and study the chemical composition, physical properties of the milk for each method. the second method was chosen because its produce milk includes 10.44% total solid material, the chemical composition consist of moisture 89.56%, protein 4.188%, fat 2.47%, ash 059%, carbohydrate 3.192%, and phytic acid 0.225% while the rate of mineral ions ferric, magnesium, phosphor, calcium and potassium (0.004, 0.1, 0.03, 0.09 and 0.063) respectively. The starter company which consist of Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium sp. were used in soymilk fermentation and the best incubation temperature 40 °C for 7 hours , inoculation volume 5% the log of the total count of lactic acid bacteria 10.74 cfu / gm and the log of Streptococcus thermophilus 8.56 cfu / gm and the log of L. acidophilus 7.86 cfu / gm, the log of Bifidobacterium 7.65 cfu / gm, the pH was 4.42 and the rate of total acid was 0.8%. The cold storage effect for 28 days were studied for probiotic bacteria survival, the log of total bacterial account 9.78 cfu / gm, the log of St.thermophilus 8.07 cfu / gm and the log of Bifidobacterium sp 6.5 cfu / gm, while the log of L. acidophilus account was the most effect 4.1 cfu / gm the pH value decreased for 4.6 while the total acidity percentage was 0.81%.The chemical composition of yoghurt was studied The percentage of each moisture, protein, fat, ash and Carbohydrate were (88.8, 4.2, 2.3, 0.82 and 4.6) respectively, the phytic acid rate decreased for 0.075% The experimental animals were fed with milk soybean yogurt with 3 ml and 2 ml for 40 days , the result showed decreasing the rate of cholesterol and triglyceride in T1 treatment which were( 114.24 , 74.5 mg / deciliter) respectively compared with control (97.78, 124.67 mg / deciliter) the hematocrit, hemoglobin, White blood cells, thrombocytes, red blood cells, and the average quantity of hemoglobin, the size of blood cells and the hemoglobin concentration in T1 treatment were (49.66,14.76, 18.96, 246.3, 6.4, 16.4, 62.33, 30.53) respectively compared with control (42.0, 12.0, 12.6, 206.3, 6.0, 13.53, 45.33, 24.6) respectively. The standard of immunity were investigated for the experimental animals the rate of neutrophil degreased in T1 treatment which was 7.83% while in control 14.72% the rate of lymphocyte increased in T1 treatment 90.62% while degreased in control 82.0%.The sensory evaluation showed that the yogurt produced from soybean milk include garlic taste had the highest degree 86.6% while the yogurt without addition of taste had the lowest value which was 53.7%.
