Utilization of Microcrystalline Cellulose Prepared from Rice Straw in Manufacture of Yoghurt

Abstract

In the present work, we prepared Microcrstalline cellulose from rice straw and utilized it in manufacture of yoghurt. Different concentration of Microcrstalline cellulose was used and compared with yoghurt (control) without addition. Microbiologically, organoleptically, chemically and physical properties of resultant yoghurt was studied. Addition of Microcrstalline cellulose had no significant on the viability of Total bacteria count, and Lactobacillus delbrueckii supsp bulgaricus and Streptococcus salivarius subsp thermophilus and all samples free from yeast, mould and coliform fresh and during cold storage (5 o c± 1 o c). Organoleptically showed that 0.1 % of Microcrstalline cellulose was best concentration that had a highest score for appearance, body and texture and flavor fresh and during storage. esults showed that the yoghurt manufacture by using 0.1% Microcrstalline cellulose had a high acidity, acetaldehyde, diacetyl and Total volatile fatty acids than control. Also treated samples had a higher viscosity and lower synerthesis than control. (Journal of American Science. 2010;6(10):226-231) SSN: 1545-1003).