Effect of asparagus extract and green tea extract on viability of probiotic bacteria, antioxidant activity and sensory properties of kefir

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Rahaei M.; POURAHMAD R.; KHORSHIDPOUR B.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:109 Page(s): 43-54

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Information Journal Paper

Title

Effect of asparagus extract and green tea extract on viability of probiotic bacteria, antioxidant activity and sensory properties of kefir

Author(s)

Rahaei M. | POURAHMAD R. | KHORSHIDPOUR B. | Issue Writer Certificate

Keywords

KefirQ1

Probiotic bacteriaQ1

Asparagus extractQ1

Green tea extractQ2

Abstract

Kefir is one of the fermented milk products that plays a major role in nutrition and human health. The aim of this study was to investigate the effect of adding Asparagus extract and Green tea extract on survival of Probiotic bacteria, antioxidant activity and sensory properties of Kefir. Different concentrations (0. 5, 1 and 1. 5%) of Asparagus extract and Green tea extract were used in Kefir and the samples were stored at 4˚ C for two weeks. The results showed that addition of herbal extracts decreased pH and increased acidity and antioxidant activity of the samples (p≤ 0. 05). The highest antioxidant activity was related to the sample containing 1. 5% Green tea extract. During storage time, pH of the samples decreased, but acidity increased significantly (p≤ 0. 05). There was no significant difference between samples in terms of viability of Bifidobacterium lactis and Lactobacillus acidophilus (p>0. 05). The viability of Probiotic bacteria decreased significantly (p≤ 0. 05) during storage but in all samples, the number of bacteria was more than 10 8 CFU/ml until the end of the storage period. The sample containing 1. 5% Asparagus extract had the highest score of overall acceptance. Therefore, this sample was selected as the best treatment.

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APA: Copy

Rahaei, M., POURAHMAD, R., & KHORSHIDPOUR, B.. (2021). Effect of asparagus extract and green tea extract on viability of probiotic bacteria, antioxidant activity and sensory properties of kefir. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(109 ), 43-54. SID. https://sid.ir/paper/379246/en

Vancouver: Copy

Rahaei M., POURAHMAD R., KHORSHIDPOUR B.. Effect of asparagus extract and green tea extract on viability of probiotic bacteria, antioxidant activity and sensory properties of kefir. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(109 ):43-54. Available from: https://sid.ir/paper/379246/en

IEEE: Copy

M. Rahaei, R. POURAHMAD, and B. KHORSHIDPOUR, “Effect of asparagus extract and green tea extract on viability of probiotic bacteria, antioxidant activity and sensory properties of kefir,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 109 , pp. 43–54, 2021, [Online]. Available: https://sid.ir/paper/379246/en

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