Staff Members - Benha University
Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain
Nutrition & Food Science International Journal • 2018
Publication Information
Authors
Atallah A
Keywords
Yoghurt; Probiotic; Amino acids; Fatty acids; Volatile compounds; Minerals; Nutrition
Journal
Nutrition & Food Science International Journal
Publisher
Juniper Publishers
Volume
6
Issue
4
Pages
001-006
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
The effects of adding RJ and PG with probiotic strains (Bifidobacterium angulatum, Lactobacillus gasseri and Lactobacillus rhamnosus) on the AA; FA and volatile compounds of yoghurt were studied. Addition of RJ and PG increased significantly AA and FA contents of the prepared yoghurt. The yoghurt treatments (T1, T2,T3) were higher (P