الفهرس 
Effect of Some Prebiotics on Physicochemical and Rheological Properties of Bio-yogurtOnly 14 pages are availabe for public view
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Abstract
Recently, the study of food security revealed a decline in the popularity of yogurt in Egypt. where, there were decreasing of yogurt consumption around 3.06 Kg from 2000 to 2014 .This may be due to lack of cultural and health awareness and lack of development yogurt products. Food industry constantly seeks to develop traditional products through its using with bioactive components with functional properties. So, functional foods have recently attracted special attention due to the health benefits attributed to these products such as foods containing probiotic bacteria and prebiotic.
Based on this, the aim of this study was to produce bio-yogurt with a nutritional, health and acceptable value at a lower cost. By using differentprebiotic such as chickpea,barley and oats, as well as using β-glucan extract from barley and oat as prebiotic.
In order to achieve the main aim, some other steps should be done such as:
1- Studying the effect of adding oat flour, barley flour, chickpea flour and β-glucan on the growth and survival of probiotics.
2- Effect of prebiotics adding on physicochemical and rheological properties of final products.
3- Effect of prebiotics on the microbiological quality of final products .
4- Sensory evaluation and acceptability overall.
5- Replacing of skimmed milk powder with prebiotics to reduce the production cost .
To fulfil these aims, bio yogurt was made by using probiotic culture (SACOO Lyofast AB1; Bifidobacterium animalis ssp. lactis and Lactobacillus acidophilus) with prebiotics at different concentration. Prebiotics chickpea flour , barley flour and oat flour were add at levels (1.2 and 3%) while β- glucan was add at 0.1 ,0.2,0.4 and 0.6% . physicochemical ,rheological and sensorial properties were evaluated at fresh and during cold storage for 21 day. The probiotic survival rate of stirred bio-yogurt was determined during storage as well as microbial quality of final product.