Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert

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Mahdizadeh n.; SARHADI H.; SHAHDADI F.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:113 Page(s): 329-337

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Title

Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert

Author(s)

Mahdizadeh n. | SARHADI H. | SHAHDADI F. | Issue Writer Certificate

Keywords

Dairy dessertQ1

Date syrupQ1

Rheological propertiesQ2

Viability of probiotic bacteriaQ1

Abstract

In this study, the effect of various concentrations (0, 50 and 100%) of Date syrup on quality characteristics of Dairy dessert was evaluated. Properties of Dairy dessert such as pH, acidity, Rheological properties, sensory properties and viability of probiotics in 5 ˚ c were determined. Results showed that by increasing Date syrup concentration and amount of probiotic bacteria, pH decreased and as the storage progressed significant trend in the pH was observed for all treatments. Studied treatments had statistically effect on viscosity. Addition of Date syrup decreased apparent viscosity, consistency coefficient and increased flow behavior index. The most and lowest viscosity was observed in control (1364. 1 mPa. s) and 100% Date syrup treatments (599 mPa. s), respectively. Sensory properties were affected by Date syrup concentrations. Treatment with 50% Date syrup had higher scores than others. The number of viable cells of probiotic bacteria was reduced significantly during storage period. The lowest and highest of Viability of probiotic bacterial was observed in 100 and 50 % Date syrup treatments, respectively. The results suggest that using of Date syrup at concentrations of 50% improve sensory and physical properties and can increase Viability of probiotic bacteria of Dairy dessert samples.

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APA: Copy

Mahdizadeh, n., SARHADI, H., & SHAHDADI, F.. (2021). Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 329-337. SID. https://sid.ir/paper/369429/en

Vancouver: Copy

Mahdizadeh n., SARHADI H., SHAHDADI F.. Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):329-337. Available from: https://sid.ir/paper/369429/en

IEEE: Copy

n. Mahdizadeh, H. SARHADI, and F. SHAHDADI, “Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 329–337, 2021, [Online]. Available: https://sid.ir/paper/369429/en

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