Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough

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NATEGHI L.; Sadeghian Lodrijeh b.; ZAREI F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:114 Page(s): 109-120

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Title

Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough

Author(s)

NATEGHI L. | Sadeghian Lodrijeh b. | ZAREI F. | Issue Writer Certificate

Keywords

Bioactive peptidesQ1

Living organismsQ1

Probiotic bacteriaQ2

DoughQ1

Abstract

The aim of this study was to investigate the effect of Probiotic bacteria and trypsin enzyme on the physicochemical, microbial and sensory properties of Dough. For this purpose, Bioactive peptides of 1. 5 and 3 mg /100 ml were added to the probiotic Dough formulation, which were inoculated separately with 108 cfu / ml of Lactobacillus acidophilus and Lactobacillus helveticus. PH tests, mold and yeast counts, coliform counting, Probiotic bacterial survival, antioxidant activity evaluation, gamma amino butyric acid measurement and sensory evaluation were performed on Dough. The results showed that the use of Probiotic bacteria with trypsin enzyme and increasing its concentration was maintained viability increase, Probiotic bacteria, antioxidant properties, GABA production rate, and sensory evaluation score after 60 days. It also reduced pH, mold and coliforms in Dough. Using Lactobacillus acidophilus and the enzyme trypsin 3 mg / 100 ml can produce high-yielding Dough containing GABA with lower microbial load and higher antioxidant and sensory properties.

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APA: Copy

NATEGHI, L., Sadeghian Lodrijeh, b., & ZAREI, F.. (2021). Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(114 ), 109-120. SID. https://sid.ir/paper/399134/en

Vancouver: Copy

NATEGHI L., Sadeghian Lodrijeh b., ZAREI F.. Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(114 ):109-120. Available from: https://sid.ir/paper/399134/en

IEEE: Copy

L. NATEGHI, b. Sadeghian Lodrijeh, and F. ZAREI, “Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 114 , pp. 109–120, 2021, [Online]. Available: https://sid.ir/paper/399134/en

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