Production of Functional Egyptian Bellila with Probiotic Strains

Abd Elhamid, Abeer M.; Habliza, Reham A.; Kholaf, Ghada, M.

doi:10.21608/ftrj.2025.380782.1158

Production of Functional Egyptian Bellila with Probiotic Strains

Document Type : Original Article

Authors

¹ Food and dairy science and technology department, Faculty of agriculture, Damanhour university EGYPT

² Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

³ Department of Food and Dairy Science & Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt.

10.21608/ftrj.2025.380782.1158

Abstract

The research aims to enhance the therapeutic effect of Bellila by studying the impact of adding certain probiotic strains on the chemical, physical, microbiological, and sensory properties of functional Egyptian Bellila. The results indicated that the addition of probiotic strains did not significantly affect the total solids, protein, fiber, fat, carbohydrate, or ash content of the Bellila. Combinations of Bifidobacterium bifidum EMCC 1334 with yogurt starter cultures (BB+YSC) or Lactobacillus acidophilus EMCC 1324^T with yogurt starter cultures (LA+YSC) further enhanced the total soluble solids (TSS) content. The count of probiotic strains remained within the required range of viable bacteria for probiotic functionality in Egyptian Bellila. Sensory evaluation revealed that Bellila enriched with Bifidobacterium bifidum EMCC 1334 received higher scores from panelists compared to those enriched with other probiotic bacteria. Overall, the results indicated that the most effective starter culture combinations for producing functional Egyptian Bellila were Bifidobacterium bifidum EMCC 1334 alone, in combination with Lactobacillus acidophilus EMCC 1324^T, or with yogurt starter cultures.

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