THE EFFECT OF DIFFERENT CONCENTRATIONS OF VITAMIN D3, CUMINUM CYMINUM ESSENTIAL OIL, AND FERMENTATION TIME USING RESPONSE SURFACE METHODOLOGY ON THE OPTIMIZATION OF PROBIOTIC YOGURT

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.

SHOJAIEMEHER SAMANEH; BABASHAHI MINA; MIRLOHI MARYAM

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

Journal Paper

Paper Information

Journal: Journal of Health System Research Year:2016 | Volume:12 | Issue:3 Page(s): 315-322

Download Full-Text

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

Persian Verion

View:

1,029

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF DIFFERENT CONCENTRATIONS OF VITAMIN D3, CUMINUM CYMINUM ESSENTIAL OIL, AND FERMENTATION TIME USING RESPONSE SURFACE METHODOLOGY ON THE OPTIMIZATION OF PROBIOTIC YOGURT

Author(s)

SHOJAIEMEHER SAMANEH | BABASHAHI MINA | MIRLOHI MARYAM | Issue Writer Certificate

Keywords

PROBIOTIC YOGURTQ2

CUMINUM CYMINUMQ2

VITAMIN D3Q2

RESPONSE SURFACE METHODOLOGYQ2

Abstract

Background: In recent years, the functional benefits of probiotics, vitamin D3, and CUMINUM CYMINUM essential oil have been separately considered in diabetes management. In this study, production of PROBIOTIC YOGURT containing different concentrations of vitamin D3 and C. cyminum essential oil through applying different fermentation times was investigated in order to develop a new probiotic product with the highest probiotic bacterial cell count which was added through RESPONSE SURFACE METHODOLOGY (RSM). The ultimate goal of the study was the production of a probiotic product with additional health benefits for diabetes patients.Methods: RSM with central composite rotatable design was used to analyze the effect of different factors (essential oil extract, vitamin D3, and fermentation time) on the population of Lactobacillus plantarum A7 probiotic strain in the product. C. cyminum essential oil concentrations of 0.01, 0.02, 0.03, and 0.05%, vitamin D3 concentrations of 20, 40, 400, 1000, and 2000 IU/100 ml, and fermentation time of 3 6, 9, 12, and 24 hours were considered as the variables of the study. According to the model used, 15 experimental designs were determined in 20 replications and the results were analyzed using Statistical Analysis System (SAS) software. The effect of each factor was considered significant at P<0.05.Findings: The interactive effect of C. cyminum essential oil and fermentation time was the most significant effect, followed by the interactive effect of C. cyminum essential oil and vitamin D3, and vitamin D3 with power of 2 and D3 with power of 1 on the maximum bacterial strain growth rate, respectively. C. cyminum essential oil with a power of 1 and time power of 1 had a minor effect on bacterial growth rate. Optimized conditions for production of a probiotic with highest possible probiotic strain were obtained for the median level of all three variables.Conclusion: The PROBIOTIC YOGURT formula optimized with vitamin D3 and C. cyminum essential oil allows probiotic survival of 107 cfu/ml. This product can be considered as a functional food for individuals with diabetes.

Cites

No record.

References

Cite

APA: Copy

SHOJAIEMEHER, SAMANEH, BABASHAHI, MINA, & MIRLOHI, MARYAM. (2016). THE EFFECT OF DIFFERENT CONCENTRATIONS OF VITAMIN D₃, CUMINUM CYMINUM ESSENTIAL OIL, AND FERMENTATION TIME USING RESPONSE SURFACE METHODOLOGY ON THE OPTIMIZATION OF PROBIOTIC YOGURT. HEALTH SYSTEM RESEARCH, 12(3), 315-322. SID. https://sid.ir/paper/192646/en

Vancouver: Copy

SHOJAIEMEHER SAMANEH, BABASHAHI MINA, MIRLOHI MARYAM. THE EFFECT OF DIFFERENT CONCENTRATIONS OF VITAMIN D₃, CUMINUM CYMINUM ESSENTIAL OIL, AND FERMENTATION TIME USING RESPONSE SURFACE METHODOLOGY ON THE OPTIMIZATION OF PROBIOTIC YOGURT. HEALTH SYSTEM RESEARCH[Internet]. 2016;12(3):315-322. Available from: https://sid.ir/paper/192646/en

IEEE: Copy

SAMANEH SHOJAIEMEHER, MINA BABASHAHI, and MARYAM MIRLOHI, “THE EFFECT OF DIFFERENT CONCENTRATIONS OF VITAMIN D₃, CUMINUM CYMINUM ESSENTIAL OIL, AND FERMENTATION TIME USING RESPONSE SURFACE METHODOLOGY ON THE OPTIMIZATION OF PROBIOTIC YOGURT,” HEALTH SYSTEM RESEARCH, vol. 12, no. 3, pp. 315–322, 2016, [Online]. Available: https://sid.ir/paper/192646/en

Related Journal Papers