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application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake
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نویسنده
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jafari koshkghazi fatemeh ,sadeghi alireza ,alami mehran ,shahiri tabarestani hoda ,rahimi delasa
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منبع
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علوم و صنايع غذايي ايران - 2025 - دوره : 21 - شماره : 155 - صفحه:170 -179
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چکیده
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Production of probiotic (pro) cereal-based products is an important strategy to increase consumption amounts of these beneficial microorganisms in our daily diet worldwide. in the present study, textural features, sensory properties and viability of an adjunct pro culture were determined in supplemented cupcake with fermented black rice (fbr) and coated with malt. based on the obtained results, survival of the pro yeast in malt edible coating reached to 106 cfu/g after 6 days of storage in cupcake samples supplemented with fbr. in addition, crumb hardness (1529.77 g) and gumminess (962.14) of the produced cupcake supplemented with fbr were significantly (p<0.05) higher than those of the control sample. meanwhile, proper porosity and overall acceptability were observed for the aforementioned fbr added cupcake. accordingly, application of a potential pro yeast via malt coating as a proper carrier can maintain viability of this adjunct culture during shelf-life period of the product in the recommended dose for pro products. considering the health-promoting potentials of pro and consumed amounts of cupcake, it is a good choice to consume a high dose of pro in our today’s diet style.
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کلیدواژه
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pro cupcake ,functional food ,textural features ,sensory attributes ,edible malt coating.
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آدرس
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gorgan university of agricultural sciences and natural resources, department of food science and technology, iran, gorgan university of agricultural sciences and natural resources, department of food science and technology, iran, gorgan university of agricultural sciences and natural resources, department of food science and technology, iran, gorgan university of agricultural sciences and natural resources, department of food science and technology, iran, gorgan university of agricultural sciences and natural resources, department of food science and technology, iran
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پست الکترونیکی
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delasa.rahimi@gmail.com
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application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake
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Authors
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jafari koshkghazi fatemeh ,sadeghi alireza ,alami mehran ,shahiri tabarestani hoda ,rahimi delasa
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Abstract
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production of probiotic (pro) cereal-based products is an important strategy to increase consumption amounts of these beneficial microorganisms in our daily diet worldwide. in the present study, textural features, sensory properties and viability of an adjunct pro culture were determined in supplemented cupcake with fermented black rice (fbr) and coated with malt. based on the obtained results, survival of the pro yeast in malt edible coating reached to 106 cfu/g after 6 days of storage in cupcake samples supplemented with fbr. in addition, crumb hardness (1529.77 g) and gumminess (962.14) of the produced cupcake supplemented with fbr were significantly (p<0.05) higher than those of the control sample. meanwhile, proper porosity and overall acceptability were observed for the aforementioned fbr added cupcake. accordingly, application of a potential pro yeast via malt coating as a proper carrier can maintain viability of this adjunct culture during shelf-life period of the product in the recommended dose for pro products. considering the health-promoting potentials of pro and consumed amounts of cupcake, it is a good choice to consume a high dose of pro in our today’s diet style.
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Keywords
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pro cupcake ,functional food ,textural features ,sensory attributes ,edible malt coating.
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