THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE

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.

DIBAZAR P.; KHOSROWSHAHI ASL A.; ZOMORODI SH.

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

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2015 | Volume:25 | Issue:4 Page(s): 639-653

Download Full-Text

Persian Verion

View:

825

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE

Author(s)

DIBAZAR P. | KHOSROWSHAHI ASL A. | ZOMORODI SH. | Issue Writer Certificate

Keywords

CHITOSANQ2

GRAPE FIBERQ2

VISCOSITYQ2

FRUIT YOGHURTQ2

Abstract

The effect of GRAPE FIBER, CHITOSAN and storage time on physicochemical and sensory properties in probiotic FRUIT YOGHURT containing kiwi were investigated by using CCRD experimental design and response surface methodology (RSM). The amount of GRAPE FIBER, CHITOSAN and storage time were in the range of 0-1.2 %, 0-1 % and 3-21 days respectively. The results showed that with increasing the amounts of CHITOSAN and fiber syneresis was also decreased and water holding capacity (WHC) and VISCOSITY were increased significantly (P<0.05). It was also found that with increasing the amount of CHITOSAN and fiber, color and flavor scores were decreased (P<0.05). The empirical models obtained by response surface methodology for studying the relationship between variables except a*was evaluated properly. According to the obtained results, to production of probiotic fruit yogurt containing kiwi, the amount of fiber 1.1%, CHITOSAN 0.1% and the storage time 12 days were found to be the optimal processing conditions.

Cites

No record.

References

No record.

Cite

APA: Copy

DIBAZAR, P., KHOSROWSHAHI ASL, A., & ZOMORODI, SH.. (2015). THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(4), 639-653. SID. https://sid.ir/paper/148585/en

Vancouver: Copy

DIBAZAR P., KHOSROWSHAHI ASL A., ZOMORODI SH.. THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2015;25(4):639-653. Available from: https://sid.ir/paper/148585/en

IEEE: Copy

P. DIBAZAR, A. KHOSROWSHAHI ASL, and SH. ZOMORODI, “THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 25, no. 4, pp. 639–653, 2015, [Online]. Available: https://sid.ir/paper/148585/en

Related Journal Papers