A SURVEY ON POSSIBILITY OF USING ORANGE/MANGO NECTAR AS A PROBIOTIC CARRIER

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.

SHOKRGOZAR SOMAYEH; GHOBADI DANA MARYAM; SALAMI MARYAM

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

Journal Paper

Paper Information

Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2016 | Volume:2 | Issue:1 Page(s): 15-24

Download Full-Text

Persian Verion

View:

1,221

Download:

Cites:

Information Journal Paper

Title

A SURVEY ON POSSIBILITY OF USING ORANGE/MANGO NECTAR AS A PROBIOTIC CARRIER

Author(s)

SHOKRGOZAR SOMAYEH | GHOBADI DANA MARYAM | SALAMI MARYAM | Issue Writer Certificate

Keywords

PROBIOTICQ2

ORANGE/MANGO NECTARQ2

LACTOBACILLUS ACIDOPHILUSQ2

VIABILITYQ2

Abstract

Today dairy products are the most familiar PROBIOTIC products in Iran. In recent years because of three factors such as lactose intolerance in some consumers, the present of cholesterol in milk and the present of allergenic protein in milk, consumers prefer to use non-dairy PROBIOTIC products instead of dairy PROBIOTIC products. The aim of the present study was to investigate the probability of the use of ORANGE/MANGO NECTAR as a carrier for the PROBIOTIC bacteria. At first, physicochemical properties of ORANGE/MANGO NECTAR were evaluated. Then LACTOBACILLUS ACIDOPHILUS was used as PROBIOTIC strain. PROBIOTIC bacterium was inoculated to the ORANGE/MANGO NECTAR, and then it was stored at 4oC. The pH of PROBIOTIC nectar and the VIABILITY of PROBIOTIC bacteria in ORANGE/MANGO NECTAR were evaluated at the end of each week. The results showed that VIABILITY of LACTOBACILLUS ACIDOPHILUS reached to 106 cfu/ml within one week and to 105 cfu/ml within two weeks. There was no significant difference in pH. ORANGE/MANGO NECTAR may not be a suitable carrier for PROBIOTICs, but because of the benefits of this product and VIABILITY of strain for 7 days without pH difference, it is suitable to study more for increasing the shelf life of PROBIOTIC ORANGE/MANGO NECTAR, it is required to using prebiotics and different technology of microencapsulation for introducing this product to food industries.

Cites

No record.

References

No record.

Cite

APA: Copy

SHOKRGOZAR, SOMAYEH, GHOBADI DANA, MARYAM, & SALAMI, MARYAM. (2016). A SURVEY ON POSSIBILITY OF USING ORANGE/MANGO NECTAR AS A PROBIOTIC CARRIER. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 2(1), 15-24. SID. https://sid.ir/paper/254844/en

Vancouver: Copy

SHOKRGOZAR SOMAYEH, GHOBADI DANA MARYAM, SALAMI MARYAM. A SURVEY ON POSSIBILITY OF USING ORANGE/MANGO NECTAR AS A PROBIOTIC CARRIER. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2016;2(1):15-24. Available from: https://sid.ir/paper/254844/en

IEEE: Copy

SOMAYEH SHOKRGOZAR, MARYAM GHOBADI DANA, and MARYAM SALAMI, “A SURVEY ON POSSIBILITY OF USING ORANGE/MANGO NECTAR AS A PROBIOTIC CARRIER,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 2, no. 1, pp. 15–24, 2016, [Online]. Available: https://sid.ir/paper/254844/en

Related Journal Papers