PRODUCTION AND STORAGE OF SYNBIOTIC YOGURT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AGHAJANI A.R.; POURAHMAD R.; MAHDAVI ADELI H.R.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:1 (37) Page(s): 19-28

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

2,910

Download:

Cites:

Information Journal Paper

Title

PRODUCTION AND STORAGE OF SYNBIOTIC YOGURT

Author(s)

AGHAJANI A.R. | POURAHMAD R. | MAHDAVI ADELI H.R. | Issue Writer Certificate

Keywords

INULINQ3

LACTOBACILLUS CASEIQ2

LACTULOSEQ2

OLIGOFRUCTOSEQ2

SYNBIOTIC YOGURTQ2

Abstract

Introduction: Yogurt is a fermented dairy product and due to its suitable sensory and functional properties, it is regarded as one of the most desirable dairy products. In recent years, suggestions have been made to consumers to use yogurts containing probiotics.Prebiotics are added to probiotic products to improve the sensory and technological properties of the food products. The yogurt products that contain both probiotic bacteria and prebiotic components are called symbiotic yogurt. The aim of this research work is to investigate the production and storage of symbiotic yogurt.Materials and Methods: In this study prebiotics including LACTULOSE, INULIN, and OLIGOFRUCTOSE as single, double and triple mixtures, and LACTOBACILLUS CASEI were used to produce SYNBIOTIC YOGURT. Sensory evaluations of the samples were carried out one day after production and the best sample was selected. In the next stage, the samples were compared with the control sample (probiotic yogurt without prebiotic) stored at 4oC for 21 days and their sensory properties and textural analysis (texture firmness) were carried out.Results: The results showed that the samples containing INULIN, LACTULOSE – INULIN, and LACTULOSE – OLIGOFRUCTOSE had the best sensory properteis. These samples and the control were refrigerated for 3 weeks at 4oC. The results suggested that the sample contained LACTULOSE – INULIN had the best flavor and the control had the lowest score. The best score concerned with texture and texture firmness was the sample containing LACTULOSE- OLIGOFRUCTOSE while the control sample had the lowest score in term of firmness. There were not significant differences between the samples' color. The results suggested positive effect of prebiotic in probiotic yogurt.Conclusion: The study showed that prebiotics might be used for improving sensory and rheological properties of SYNBIOTIC YOGURT.

Cites

No record.

References

Cite

APA: Copy

AGHAJANI, A.R., POURAHMAD, R., & MAHDAVI ADELI, H.R.. (2013). PRODUCTION AND STORAGE OF SYNBIOTIC YOGURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(1 (37)), 19-28. SID. https://sid.ir/paper/143138/en

Vancouver: Copy

AGHAJANI A.R., POURAHMAD R., MAHDAVI ADELI H.R.. PRODUCTION AND STORAGE OF SYNBIOTIC YOGURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(1 (37)):19-28. Available from: https://sid.ir/paper/143138/en

IEEE: Copy

A.R. AGHAJANI, R. POURAHMAD, and H.R. MAHDAVI ADELI, “PRODUCTION AND STORAGE OF SYNBIOTIC YOGURT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 1 (37), pp. 19–28, 2013, [Online]. Available: https://sid.ir/paper/143138/en

Related Journal Papers