EFFECT OF ARABIC GUM AND TRAGACANTH GUM ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PROBIOTIC RECONSTITUTED YOGURT

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FARAJI F.; POURAHMAD R.; HASHEMIRAVAN M.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 61-74

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Title

EFFECT OF ARABIC GUM AND TRAGACANTH GUM ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PROBIOTIC RECONSTITUTED YOGURT

Author(s)

FARAJI F. | POURAHMAD R. | HASHEMIRAVAN M. | Issue Writer Certificate

Keywords

FREEZE DRIERQ1

ARABIC GUMQ1

TRAGACANTH GUMQ2

LACTOBACILLUS CASEIQ2

PROBIOTIC RECONSTITUTED YOGURTQ2

Abstract

Consumption of synbiotic products has beneficial effects on the health of the consumers. The aim of this study was to investigate the effect of ARABIC GUM (0.1 %), TRAGACANTH GUM (0.1 %) and mixture of them (each at a concentration of 0.05 %) on the properties of yogurt containingLactobacillus casei. The samples of probiotic yogurt were dried by freeze- drier. Water was added to produce powders (The ratio of powder to water was 1: 5). Then, samples were kept at 4 ˚C for three weeks. Physicochemical properties, viability of probiotic bacteria and sensory characteristics of PROBIOTIC RECONSTITUTED YOGURT samples were analyzed on first, 7th, 14th and 21st days. The sample containing mixture of two gums on the first day had the highest count of probiotic bacteria. pH and viscosity of the samples significantly (p<0.05) decreased during storage. Acidity of the samples significantly (p<0.05) increased during storage. There were no significant changes in dried matter and syneresis of the samples during storage. Counts of probiotic bacteria in the samples except sample containing mixture of two gums significantly (p<0.05) reduced. The sample containing ARABIC GUM had the highest sensory quality. There were no significant changes in flavor, texture (mouthfeel and non-oral sense), color and general acceptability of PROBIOTIC RECONSTITUTED YOGURT samples. The results of this study show that the production of PROBIOTIC RECONSTITUTED YOGURT with desirable sensory quality was possible and use of ARABIC GUM and TRAGACANTH GUM increases viability of probiotic bacteria in reconstituted yogurt samples.

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APA: Copy

FARAJI, F., POURAHMAD, R., & HASHEMIRAVAN, M.. (2016). EFFECT OF ARABIC GUM AND TRAGACANTH GUM ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PROBIOTIC RECONSTITUTED YOGURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 61-74. SID. https://sid.ir/paper/148653/en

Vancouver: Copy

FARAJI F., POURAHMAD R., HASHEMIRAVAN M.. EFFECT OF ARABIC GUM AND TRAGACANTH GUM ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PROBIOTIC RECONSTITUTED YOGURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):61-74. Available from: https://sid.ir/paper/148653/en

IEEE: Copy

F. FARAJI, R. POURAHMAD, and M. HASHEMIRAVAN, “EFFECT OF ARABIC GUM AND TRAGACANTH GUM ON VIABILITY OF LACTOBACILLUS CASEI AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PROBIOTIC RECONSTITUTED YOGURT,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 61–74, 2016, [Online]. Available: https://sid.ir/paper/148653/en

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