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Information Journal Paper

Title

STUDY OF PHYSICOCHEMICAL, RHEOLOGICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOY PROBIOTIC YOGHURT DURING 21-DAYS OF STORAGE

Pages

  43-48

Abstract

 Introduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristics of soy probiotic yoghurt during 21days of storage were evaluated.Materials and Methods: SOY PROBIOTIC YOGURT was produced by using bifid bacterium lactis B-12 and yogurt culture. Incubation was conducted at 40oC. The ratio of bifid bacterium to yogurt bacteria was 5:1. The produced sample was stored at 4oC for 21 days. Acidity, pH, redox potential, syneresis, viscosity and viability of bifid bacterium lactis B-12 in SOY PROBIOTIC YOGURT were evaluated on 1,7,14 and 21 days of cold storage.Results: The results showed that at the end of storage time, SOY PROBIOTIC YOGURT including bifid bacterium lactis B-12 with yogurt culture has more than 108 cfu/ml bifid bacterium and can be consumed as a probiotic product. This might be due to the slow decline in physicochemical variation and prohibition. This yogurt had favorite rheological characteristics.Conclusion: In this study soy yogurt was produced with probiotic bifid bacteria as a vegetarian product with favorite rheological characteristics.

Cites

References

Cite

APA: Copy

GHORBANI, A., POURAHMAD, R., FALLAHPOUR, M., & MAZAHERI ASSADI, M.. (2014). STUDY OF PHYSICOCHEMICAL, RHEOLOGICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOY PROBIOTIC YOGHURT DURING 21-DAYS OF STORAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(1 (41)), 43-48. SID. https://sid.ir/paper/143082/en

Vancouver: Copy

GHORBANI A., POURAHMAD R., FALLAHPOUR M., MAZAHERI ASSADI M.. STUDY OF PHYSICOCHEMICAL, RHEOLOGICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOY PROBIOTIC YOGHURT DURING 21-DAYS OF STORAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(1 (41)):43-48. Available from: https://sid.ir/paper/143082/en

IEEE: Copy

A. GHORBANI, R. POURAHMAD, M. FALLAHPOUR, and M. MAZAHERI ASSADI, “STUDY OF PHYSICOCHEMICAL, RHEOLOGICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOY PROBIOTIC YOGHURT DURING 21-DAYS OF STORAGE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 1 (41), pp. 43–48, 2014, [Online]. Available: https://sid.ir/paper/143082/en

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