Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5

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DIDAR ZOHREH

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Journal Paper

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Journal: Applied Food Biotechnology Year:2019 | Volume:6 | Issue:3 Page(s): 185-192

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Information Journal Paper

Title

Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5

Author(s)

DIDAR ZOHREH | Issue Writer Certificate

Keywords

Camel milk

Doogh

Lactobacillus acidophilus

Microencapsulation

Probiotics

Abstract

Background and objective: Probiotics offer beneficial impact to human health, including lowering serum cholesterol and decreasing occurrence of intestinal infections as well as conferring anti-carcinogenic activities to foods. The present study assessed probiotic Doogh drinks made from Camel milk and stability of Lactobacillus acidophilus LA-5 (free or microcapsulated) during product shelf life at refrigerated temperatures as well as at simulated gastrointestinal conditions. Material and methods: Microcapsules of Lactobacillus acidophilus LA-5 were produced through coacervation of gelatin and high-methoxy pectin (esterification degree of 70%) or gelatin and Arabic gum as wall materials. Stability of probiotic bacteria in gastrointestinal simulated conditions was assessed. Sensory acceptance of samples was investigated using Hedonic test (9-points) during cold storage for 35 days. Results and conclusion: After 35 days of cold storage, Doogh samples included Lactobacillus acidophilus LA-5 microcapsulated by gelatin-pectin and gelatin-Arabic gum had more survival (77. 11 and 74. 19%, respectively) than free cells (62. 34%). As bacteria subjected to simulated gastric juice, the bacterial logarithmic population of free, gelatin-pectin and gelatin-Arabic gum microcapsulated Lactobacillus acidophilus LA-5 reached to 4, 6 and 5, respectively. In the case of exposure to simulated intestinal fluid, logarithm of the bacterial population reached to 5. 6, 6. 5 and 6. 2 for free, gelatin-pectin and gelatin-Arabic gum bacterial microcapsules, respectively. Organoleptic assessment showed no significant differences between samples in terms of aroma, appearance and overall acceptance. As a result, Doogh produced from Camel milk containing gelatin-pectin and gelatin-Arabic gum microcapsules of Lactobacillus acidophilus LA-5 included a further cold storage stability, compared to that containing free bacteria. Furthermore, a final probiotic population of more than 106 were seen for microcapsules in simulated intestinal fluid.

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APA: Copy

DIDAR, ZOHREH. (2019). Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5. APPLIED FOOD BIOTECHNOLOGY, 6(3 ), 185-192. SID. https://sid.ir/paper/269716/en

Vancouver: Copy

DIDAR ZOHREH. Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5. APPLIED FOOD BIOTECHNOLOGY[Internet]. 2019;6(3 ):185-192. Available from: https://sid.ir/paper/269716/en

IEEE: Copy

ZOHREH DIDAR, “Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5,” APPLIED FOOD BIOTECHNOLOGY, vol. 6, no. 3 , pp. 185–192, 2019, [Online]. Available: https://sid.ir/paper/269716/en

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