STUDY THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PROBIOTIC FERMENTED PULP LEMON MARMALADE

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.

SHIRPOUR MARYAM; HASHEMIRAVAN MAHNAZ; POURAHMAD REZVAN

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): 40-51

Download Full-Text

Persian Verion

View:

1,795

Download:

Cites:

Information Journal Paper

Title

STUDY THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PROBIOTIC FERMENTED PULP LEMON MARMALADE

Author(s)

SHIRPOUR MARYAM | HASHEMIRAVAN MAHNAZ | POURAHMAD REZVAN | Issue Writer Certificate

Keywords

LEMON PULPQ2

PROBIOTIC MARMALADEQ2

LACTOBACILLUS CASEIQ2

Abstract

Primary role as a source of food, energy and the growth of the role of biological components changed on human health and food production and consumption to the functional foods. product marmalade Pulp lemons in this study studied. was used to obtain pulp for producing LEMON PULP marmalade Adding gelatin, sweet whey powder, and dried milk to the pulp and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, LACTOBACILLUS CASEI was inoculated at bacterial concentrations of 106, 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37°C for 48 hours, and the mixture was evaluated for a during 28 days storage at 4°C. Factors such as pH, acidity, reducing sugars, Brix and sensory properties were studied during this period. The sensory evaluation group performed the sensory evaluation after fermentation during the four weeks the mixture was kept at 4°C. Data was analyzed by using Duncan’s multiple range test in the format of completely randomized design with five treatments, and a control, and three replications.During fermentation while the pH value decreased and the amount of acid increased, and the quantities of reducing sugar and Brix declined. fermented probiotic LEMON PULP marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

Cites

No record.

References

No record.

Cite

APA: Copy

SHIRPOUR, MARYAM, HASHEMIRAVAN, MAHNAZ, & POURAHMAD, REZVAN. (2016). STUDY THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PROBIOTIC FERMENTED PULP LEMON MARMALADE. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 2(2), 40-51. SID. https://sid.ir/paper/254863/en

Vancouver: Copy

SHIRPOUR MARYAM, HASHEMIRAVAN MAHNAZ, POURAHMAD REZVAN. STUDY THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PROBIOTIC FERMENTED PULP LEMON MARMALADE. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2016;2(2):40-51. Available from: https://sid.ir/paper/254863/en

IEEE: Copy

MARYAM SHIRPOUR, MAHNAZ HASHEMIRAVAN, and REZVAN POURAHMAD, “STUDY THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PROBIOTIC FERMENTED PULP LEMON MARMALADE,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 2, no. 2, pp. 40–51, 2016, [Online]. Available: https://sid.ir/paper/254863/en

Related Journal Papers