A STUDY ON THE FEASIBILITY OF FUNCTIONAL SYNBIOTIC YOGHURT PRODUCED FROM CAMEL MILK AND OAT β-GLUCAN

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LAJEVARDI ZHALEH SADAT; YARMAND MOHAMMAD SAEID; EMAM DJOMEH ZAHRA; NIASARI NASLAJI AMIR

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Journal: Iranian Journal of Biosystems Engineering Year:2015 | Volume:46 | Issue:2 Page(s): 105-116

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Title

A STUDY ON THE FEASIBILITY OF FUNCTIONAL SYNBIOTIC YOGHURT PRODUCED FROM CAMEL MILK AND OAT β-GLUCAN

Author(s)

LAJEVARDI ZHALEH SADAT | YARMAND MOHAMMAD SAEID | EMAM DJOMEH ZAHRA | NIASARI NASLAJI AMIR | Issue Writer Certificate

Keywords

SYNERESISQ2

ACIDITYQ2

PREBIOTICQ2

VIABILITY OF PROBIOTICQ2

Abstract

With regard to the unique desirable properties of camel milk, it can be promising to be used as a nutraceutical product. The effect of different variables on the quality characteristics of symbiotic yoghurt made of camel milk was studied. Independent variables (all at three levels) were: b-glucan (prebiotic agent) 0-1-2%, fat content 0-2.5-5%, the level of probiotic bacteria at 0.5-1–1.5% plus storage time of 0-7-14 days. The least SYNERESIS (0%) was observed when the highest levels of b-glucan (3%) and fat content (5%) were used. Least pH (pH=4.06) was observed in non-fat yoghurt (0% fat) when it was inoculated with an increased amount of probiotic bacteria (1.5%), b - glucan (2%) and time duration (fourteen days). The optimum VIABILITY OF PROBIOTIC bacteria in yoghurt (107 cfu/mL) was obtained by increasing b -glucan and reducing fat contents at the early days of storage. The highest viscosity was obtained at the 7th day of storage when the highest contents of b-glucan (3%) and fat (2.5%) were involved. According to the test panel analyses the producl’s overall acceptance and taste became more desirable when the concentration of b-glucan as well as storage time got increased.

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APA: Copy

LAJEVARDI, ZHALEH SADAT, YARMAND, MOHAMMAD SAEID, EMAM DJOMEH, ZAHRA, & NIASARI NASLAJI, AMIR. (2015). A STUDY ON THE FEASIBILITY OF FUNCTIONAL SYNBIOTIC YOGHURT PRODUCED FROM CAMEL MILK AND OAT β-GLUCAN. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 46(2), 105-116. SID. https://sid.ir/paper/144414/en

Vancouver: Copy

LAJEVARDI ZHALEH SADAT, YARMAND MOHAMMAD SAEID, EMAM DJOMEH ZAHRA, NIASARI NASLAJI AMIR. A STUDY ON THE FEASIBILITY OF FUNCTIONAL SYNBIOTIC YOGHURT PRODUCED FROM CAMEL MILK AND OAT β-GLUCAN. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2015;46(2):105-116. Available from: https://sid.ir/paper/144414/en

IEEE: Copy

ZHALEH SADAT LAJEVARDI, MOHAMMAD SAEID YARMAND, ZAHRA EMAM DJOMEH, and AMIR NIASARI NASLAJI, “A STUDY ON THE FEASIBILITY OF FUNCTIONAL SYNBIOTIC YOGHURT PRODUCED FROM CAMEL MILK AND OAT β-GLUCAN,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 46, no. 2, pp. 105–116, 2015, [Online]. Available: https://sid.ir/paper/144414/en

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