Effect of Date seed Powder on qualitative properties and survival of probiotic bacteria in Set Yogurt

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Ghasrehamidi S.; DANESHI M.; YASINI ARDAKANI S.A.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:11 | Issue:1 Page(s): 19-32

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Title

Effect of Date seed Powder on qualitative properties and survival of probiotic bacteria in Set Yogurt

Author(s)

Ghasrehamidi S. | DANESHI M. | YASINI ARDAKANI S.A. | Issue Writer Certificate

Keywords

Date seed powderQ2

Bifidobacterium lactisQ2

LactobacillusQ2

Abstract

Background and objectives: Date seed is one of the major waste of date processing plants and a rich source of dietary fiber and contains high levels of phenolic compounds so potentially can improve the growth and survival of probiotic bacteria. In this research, the effect of adding Date seed powder (DSP) on some quality properties and viability of probiotic bacteria in set yogurt was investigated. Materials and methods: The DSP was added at three levels of 0. 5, 1 and 2 percent to set yoghurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12. During the 21 days of storage in the refrigerator, physicochemical (pH, acidity, dry matter, syneresis) and sensory properties and viability of probiotic bacteria were evaluated on days of 1, 7, 14, and 21. Results: The results showed that with increasing the amount of DSP, the pH of all samples decreased during the first day and storage period while the acidity and dry matter percentage were increased. Increasing the amount of DSP resulted in a reduction in the percentage of syneresis from 29% to 24% in first day, although during the storage, it increased and reached 33%. By increasing the concentration of DSP, probiotic counts in all samples from 8. 2 (log cfu ml-1) was improved to about 9. 5, although it decreased during storage and decreased to at least 7. 4, but never exceeded the recommended limits For probiotic products (107cfu g-1). The sensory evaluation showed higher score in color, flavor and overall acceptance of yogurt when DPP was added to samples but it declined during storage period. Conclusion: In general, one percent DSP was led to improve survival of probiotic bacteria and quality characteristics of yogurt, for up to two weeks after production.

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APA: Copy

Ghasrehamidi, S., DANESHI, M., & YASINI ARDAKANI, S.A.. (2019). Effect of Date seed Powder on qualitative properties and survival of probiotic bacteria in Set Yogurt. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(1 ), 19-32. SID. https://sid.ir/paper/382569/en

Vancouver: Copy

Ghasrehamidi S., DANESHI M., YASINI ARDAKANI S.A.. Effect of Date seed Powder on qualitative properties and survival of probiotic bacteria in Set Yogurt. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;11(1 ):19-32. Available from: https://sid.ir/paper/382569/en

IEEE: Copy

S. Ghasrehamidi, M. DANESHI, and S.A. YASINI ARDAKANI, “Effect of Date seed Powder on qualitative properties and survival of probiotic bacteria in Set Yogurt,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 11, no. 1 , pp. 19–32, 2019, [Online]. Available: https://sid.ir/paper/382569/en

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