|
|
|
|
qualitative aspects of probiotic flavored soymilk-based yogurt
|
|
|
|
|
|
|
|
نویسنده
|
hosseini hedayat ,zibaee rezvan ,rouzitalab abolfazl ,pourahmad rezvan ,khosravi-darani kianoush ,mohammadi reza ,ahmed samin aram ,hasanvand sara ,mortazavian amir mohammad
|
|
منبع
|
iranian journal of chemistry and chemical engineering - 2021 - دوره : 40 - شماره : 6 - صفحه:2049 -2060
|
|
چکیده
|
In this study, the effects of soymilk to cow’s milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (aby-1 or aby-2 containing bifidobacterium lactis bb-12, lactobacillus acidophilus la-5, and yogurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or apricot) on biochemical characteristics, viability and sensory properties of probiotic flavored soy-yogurt were investigated. these properties were analyzed during and at the end of fermentation as well as during the cold storage (21 days). the highest viability of probiotics (p<0.05) was observed when aby-1 starter culture with soymilk to cow’s milk ratio of 50:50 was applied, whilst the best sensory attributes were related to the treatment with the highest cow’s milk content and aby-1 starter culture. considering all aspects, the treatment of aby-1/50:50 (cow’s milk: soymilk) which renders the highest viability and acceptable sensory properties was selected as an optimum. viability was over 108 cfu/ml during the storage period (5˚c. 21 days) for all treatments of aby-1/50:50 containing fruit concentrates. those which had apricot and strawberry flavorings showed the best sensory acceptance.
|
|
کلیدواژه
|
bifidobacterium lactis ,lactobacillus acidophilus ,probiotic ,yogurt ,viability
|
|
آدرس
|
shahid beheshti university of medical sciences, faculty of nutrition sciences and food technology, national nutrition and food technology research institute, department of food science and technology, iran, kermanshah university of medical science, student research committee, school of nutrition sciences and food technology, department of food science and technology, iran, islamic azad university, varamin- pishva branch, department of food science and technology, iran, islamic azad university, varamin- pishva branch, department of food science and technology, iran, shahid beheshti university of medical sciences, faculty of nutrition sciences and food technology, national nutrition and food technology research institute, department of food science and technology, iran, kermanshah university of medical sciences, school of nutrition sciences and food technology, research institute for health technology, department of food science and technology, iran, kermanshah university of medical science, student research committee, school of nutrition sciences and food technology, department of food science and technology, iran, kermanshah university of medical science, student research committee, school of nutrition sciences and food technology, department of food science and technology, iran, shahid beheshti university of medical sciences, food safety research center, iran
|
|
پست الکترونیکی
|
mortazvn@sbmu.ac.ir
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Authors
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|