Abstract:
This study was carried out to explore the synbiotic of supplemented Gum Arabic and Bifidobacterium longum BB536 for developing functional peanut milk. Peanut was roasted at 130°C for 20 min and soaked in water for 12 h, blended 5 min and filtered using a double layered cheese cloth to prepare the roasted peanut milk. Ten grams of two types of gums Arabic (Acacia senegal and Acacia seyal) were weighted, dissolved in 90 ml of distilled water and heated (60°C for 30 min). Peanut milk beverages were supplemented with Gum Arabic solutions (100ml/ 900ml) Acacia senegal, Acacia seyal and mixed (A.senegal and A. seyal) and then were inoculated with Bifidobacterium longum BB536. The inoculation was carried out under controlled conditions at 37 ºC. The initial pH of the peanut milk was adjusted to 6.7 before mixing with gum Arabic solutions. Total bacterial count, pH, titrable acidity, TSS, total sugars, moisture, and Bifidobacterium longum BB536 viable count in peanut milk beverage were determined. There was an increase in total viable count and titrable acidity, decrease in pH, TSS and total sugars for all treatments. The maximum counts were 5.36, 6.79, and 6.95 log CFU/ml in fermented peanut milk, fermented peanut milk supplemented with Acacia senegal gum, fermented peanut supplemented with Acacia seyal , fermented peanut milk supplemented with gum mix,respectively. The maximum counts were attained at 18 h fermentation in all fermented milks exept in peanut supplemented with Acacia seyal gum (6.3 log CFU/ml) was attained at 24 h fermentation. The high levels of strain BB 536 in all fermented milk exceeded the minimum numbers required to presence in probiotics functional foods which are at least 6.0 log CFU/ml except fermented peanut milk without gum (5.36 log CFU/ml). Therefore, fermentation of peanut milk with Bifidobacterium longum BB536 and Gums Arabic could exert prebiotication effect and make suitable carrier for development of functional peanut milk.
