EVALUATING THE EFFECT OF SOURDOUGH FERMENTATION CONTAINING LACTOBACILLUS SAKEI AND LACTOBACILLUS ACIDOPHILUS ON PHYTATE CONTENT OF SANGAK BREAD

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.

SADEGHI ALI REZA; RAEISI MOJTABA; EBRAHIMI MARYAM; ABEDFAR ABBAS

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:2 Page(s): 28-39

Download Full-Text

Persian Verion

View:

1,128

Download:

Cites:

Information Journal Paper

Title

EVALUATING THE EFFECT OF SOURDOUGH FERMENTATION CONTAINING LACTOBACILLUS SAKEI AND LACTOBACILLUS ACIDOPHILUS ON PHYTATE CONTENT OF SANGAK BREAD

Author(s)

SADEGHI ALI REZA | RAEISI MOJTABA | EBRAHIMI MARYAM | ABEDFAR ABBAS | Issue Writer Certificate

Keywords

SANGAK BREADQ1

LACTOBACILLUS SAKEIQ2

LACTOBACILLUS ACIDOPHILUSQ2

PHYTIC ACIDQ2

Abstract

In this study, the effect of sourdough fermentation containing LACTOBACILLUS SAKEI and LACTOBACILLUS ACIDOPHILUS (as separate or mixed with equal proportions) on phytate content of produced dough and SANGAK BREAD was investigated. For this purpose, after applying 28, 32, 36°C fermentation temperatures and 16, 24, 32 h fermentation times the amount of phytate was evaluated, using a spectrophotometric assay based on the measurement of iron absorption. According to results of statistical analysis, with increasing fermentation time and temperature the amount of phytate was significantly (p<0.05) decreased in dough and bread produced with each of mentioned starters. Furthermore, mixture of Lactobacillus as starter culture was more effective on phytate reduction in comparison to using them separately. Regression equation between sourdough titratable acidity and PHYTIC ACID content of produced dough and SANGAK BREAD had respectively correlation coefficients equal to 0.893 (logistic model) and 0.889 (linear model), and by increasing of sourdough titratable acidity, the contents of PHYTIC ACID were also decreased. Based on these results, controlled fermentation of sourdough can effectively reduce the amount of PHYTIC ACID of SANGAK BREAD in comparison to control sample.

Cites

No record.

References

No record.

Cite

APA: Copy

SADEGHI, ALI REZA, RAEISI, MOJTABA, EBRAHIMI, MARYAM, & ABEDFAR, ABBAS. (2016). EVALUATING THE EFFECT OF SOURDOUGH FERMENTATION CONTAINING LACTOBACILLUS SAKEI AND LACTOBACILLUS ACIDOPHILUS ON PHYTATE CONTENT OF SANGAK BREAD. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 2(2), 28-39. SID. https://sid.ir/paper/254862/en

Vancouver: Copy

SADEGHI ALI REZA, RAEISI MOJTABA, EBRAHIMI MARYAM, ABEDFAR ABBAS. EVALUATING THE EFFECT OF SOURDOUGH FERMENTATION CONTAINING LACTOBACILLUS SAKEI AND LACTOBACILLUS ACIDOPHILUS ON PHYTATE CONTENT OF SANGAK BREAD. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2016;2(2):28-39. Available from: https://sid.ir/paper/254862/en

IEEE: Copy

ALI REZA SADEGHI, MOJTABA RAEISI, MARYAM EBRAHIMI, and ABBAS ABEDFAR, “EVALUATING THE EFFECT OF SOURDOUGH FERMENTATION CONTAINING LACTOBACILLUS SAKEI AND LACTOBACILLUS ACIDOPHILUS ON PHYTATE CONTENT OF SANGAK BREAD,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 2, no. 2, pp. 28–39, 2016, [Online]. Available: https://sid.ir/paper/254862/en

Related Journal Papers