EVALUATING SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN SYNBIOTIC CONCENTRATED YOGURT VIA RESPONSE SURFACE METHOD (RSM)

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TAVAKKOLI FADIHEH M.; NAJAF NAJAFI M.; MOHAMMADI SANI A.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:2 (16) Page(s): 9-19

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Title

EVALUATING SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN SYNBIOTIC CONCENTRATED YOGURT VIA RESPONSE SURFACE METHOD (RSM)

Author(s)

TAVAKKOLI FADIHEH M. | NAJAF NAJAFI M. | MOHAMMADI SANI A. | Issue Writer Certificate

Keywords

CONCENTRATED YOGURTQ2

PROBIOTICQ2

PREBIOTICQ2

SYNBIOTICQ2

LACTOBACILLUS ACIDOPHILUSQ2

Abstract

In this study, SYNBIOTIC CONCENTRATED YOGURT was produced using the whey less system. PREBIOTIC compounds (inulin and oligo fructose) at three levels (0, 1.5 and 3%) were added to milk. LACTOBACILLUS ACIDOPHILUS (LA-5) were inoculated at three levels (1.0, 3.0 and 5.0%), with the traditional yogurt bacteria. Physicochemical characteristics and survival of PROBIOTIC microorganisms were evaluated in CONCENTRATED YOGURT at days 1, 7, 14 and 21 after production. Results showed that despite decreasing pH during storage, use of PREBIOTIC compound increased the growth and survival of LACTOBACILLUS ACIDOPHILUS in CONCENTRATED YOGURT.

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APA: Copy

TAVAKKOLI FADIHEH, M., NAJAF NAJAFI, M., & MOHAMMADI SANI, A.. (2013). EVALUATING SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN SYNBIOTIC CONCENTRATED YOGURT VIA RESPONSE SURFACE METHOD (RSM). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(2 (16)), 9-19. SID. https://sid.ir/paper/176599/en

Vancouver: Copy

TAVAKKOLI FADIHEH M., NAJAF NAJAFI M., MOHAMMADI SANI A.. EVALUATING SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN SYNBIOTIC CONCENTRATED YOGURT VIA RESPONSE SURFACE METHOD (RSM). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(2 (16)):9-19. Available from: https://sid.ir/paper/176599/en

IEEE: Copy

M. TAVAKKOLI FADIHEH, M. NAJAF NAJAFI, and A. MOHAMMADI SANI, “EVALUATING SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN SYNBIOTIC CONCENTRATED YOGURT VIA RESPONSE SURFACE METHOD (RSM),” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 2 (16), pp. 9–19, 2013, [Online]. Available: https://sid.ir/paper/176599/en

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