EFFECT OF ADDITION OF SODIUM CASEINATE AND PEPPERMINT EXTRACT ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICHAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF NON-FAT PROBIOTIC YOGURT

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RAZAEI A.; KHOSROWSHAHI ASL A.; ZOMORODI SH.; MALEKINAJAD H.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:23 | Issue:3 Page(s): 423-434

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Title

EFFECT OF ADDITION OF SODIUM CASEINATE AND PEPPERMINT EXTRACT ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICHAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF NON-FAT PROBIOTIC YOGURT

Author(s)

RAZAEI A. | KHOSROWSHAHI ASL A. | ZOMORODI SH. | MALEKINAJAD H. | Issue Writer Certificate

Keywords

PROBIOTICQ2

SODIUM CASEINATEQ2

PEPPERMINT EXTRACTQ2

RSMQ1

ANTIOXIDANT ACTIVITYQ1

Abstract

Response surface methodology was employed to investigate the combined effects of SODIUM CASEINATE (0-4%), PEPPERMINT EXTRACT (0-0.2 %) and refrigerated storage on functional, chemical and ANTIOXIDANT ACTIVITY of nonfat-set yogurt. The second-order polynomial model was fitted to the physicochemical properties of runs as the responses. Analysis of variance revealed that the quadratic models are well adjusted to predict the experimental data. Lack-of-fit tests were not significant and determination coefficients (R2) and adjust determination coefficient were high. The statistical analysis of the results showed that addition of sodium caseiante had significant effect on syneresis, water holding capacity (WHC), apparent viscosity and L. casei counts (P<0.05) and also addition of PEPPERMINT EXTRACT showed significant effect on apparent viscosity, L. casei counts (P<0.05) and refrigerate storage had significant effect on pH, acidity, syneresis, WHC, apparent viscosity, PROBIOTIC count and ANTIOXIDANT ACTIVITY (P<0.05).

Cites

A REVIEW ON USING ESSENTIAL OIL OF LABIATAE SPECIES IN FOOD PRODUCTS

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APA: Copy

RAZAEI, A., KHOSROWSHAHI ASL, A., ZOMORODI, SH., & MALEKINAJAD, H.. (2013). EFFECT OF ADDITION OF SODIUM CASEINATE AND PEPPERMINT EXTRACT ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICHAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF NON-FAT PROBIOTIC YOGURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(3), 423-434. SID. https://sid.ir/paper/148550/en

Vancouver: Copy

RAZAEI A., KHOSROWSHAHI ASL A., ZOMORODI SH., MALEKINAJAD H.. EFFECT OF ADDITION OF SODIUM CASEINATE AND PEPPERMINT EXTRACT ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICHAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF NON-FAT PROBIOTIC YOGURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;23(3):423-434. Available from: https://sid.ir/paper/148550/en

IEEE: Copy

A. RAZAEI, A. KHOSROWSHAHI ASL, SH. ZOMORODI, and H. MALEKINAJAD, “EFFECT OF ADDITION OF SODIUM CASEINATE AND PEPPERMINT EXTRACT ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICHAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF NON-FAT PROBIOTIC YOGURT,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 3, pp. 423–434, 2013, [Online]. Available: https://sid.ir/paper/148550/en

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