A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread

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HOSSEININEZHAD MARZIEH; ABEDFAR ABBAS

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

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Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:3 Page(s): 337-352

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Title

A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread

Author(s)

HOSSEININEZHAD MARZIEH | ABEDFAR ABBAS | Issue Writer Certificate

Keywords

Bacillus CoagulansQ1

EncapsulationQ2

Lactobacillus AcidophilusQ1

Microbial SurvivalQ2

Probiotic BreadQ1

Abstract

Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microEncapsulation of probiotics and their survival during baking and gastrointestinal aggregation have positive physiology effects on consumers. The aim of the research was to study qualitative characteristics and Microbial Survival of Probiotic Bread produced with 1, 1. 5 and 2% encapsulated microbial suspension along with edible starch 5% during 48 h. The results of this assessment showed that the time of storage reduced microbial population of the Probiotic Bread in such way that the population decline in the 1% suspension was more severe. Also, in both samples containing different microbial suspensions, the specific volume decreased while the porosity increased within 48 (P≤ 0. 05), compared to the control. Whereas, hardness of Probiotic Bread increased after of 24 h which was less than the control sample (P≤ 0. 05). Moreover, the analysis of variance and mean comparison of colorimetric test showed a significant effect (P≤ 0. 05) on the color indexes of (L*, a* and b*) after 48 hours.

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APA: Copy

HOSSEININEZHAD, MARZIEH, & ABEDFAR, ABBAS. (2018). A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(3 ), 337-352. SID. https://sid.ir/paper/234047/en

Vancouver: Copy

HOSSEININEZHAD MARZIEH, ABEDFAR ABBAS. A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(3 ):337-352. Available from: https://sid.ir/paper/234047/en

IEEE: Copy

MARZIEH HOSSEININEZHAD, and ABBAS ABEDFAR, “A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 3 , pp. 337–352, 2018, [Online]. Available: https://sid.ir/paper/234047/en

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