Abstract:
The study was carried out to produce yoghurt from cow milk partially supplemented with barley flour fermented with probiotic Bifidobacterium longum BB536. The yoghurt was formulated with different levels of barley flour 2%, 4%, and 6%. Yoghurt A without Barley flour fermented with commercial starter culture. Yoghurt B without Barley flour fermented with B. longum BB536. Yoghurt C contains 2% Barley flour fermented with strain longum BB536. Yoghurt D contains 4% Barley flour fermented with strain BB536. Finally yoghurt E contains 6% Barley flour fermented with strain BB536. Proximate composition was carried out for cow milk, barley and yoghurt. Physical, Physiochemical, microbial, and sensory analysis were also carried out for yoghurt products. The addition of barley lead to significant (P<0.05) increases in protein and fat of yoghurt partially supplemented with barley as compare to control yoghurt. The highest protein content obtained in Yoghurt E due to the highest level of supplement barley, while the lowest protein content obtained in control yoghurt without barley supplement. The results also indicated that there was no significant (P>0.05) difference in total carbohydrates and lactose between different types of yoghurt except in yoghurt E. Microbiological analysis showed there was significant (P<0.05) difference in commercial starter culture and strain BB536 levels in all yoghurt products. The highest bacterial growth was obtained in yoghurt A. The sensory evaluation indicated significant (P<0.05) difference in color, flavor, taste, texture, and overall acceptability between different yoghurt products supplemented with barley as compare to control except yoghurt B. Therefore it possible to produce fermented yoghurt partially supplemented with 2% barley containing Bifidobacterium longum BB536.
