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Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain

Atallah Abdel-Razek Atallah

The effect 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<0.05) in the content of histidine, isoleucine, lysine, methionine, theronine, valine, arginine, cysteine and proline. Also, the SCFA, MCFA, LCFA, USFA, MUFA and PUFA contents were significantly higher in T1, T2,T3, T4, T5 and T6 than in control sample, except C4:0, it was higher in the control sample. The highest concentrations of acetaldehyde (P<0.05) were obtained in T1 treatment (69.54 μg 100g-1), while, the lowest concentrations of acetaldehyde (P<0.05) were recorded in control sample (40.32 μg 100 g-1).