The study of inoculation of Lactobacillus acidophillus on physicochemical and sensory features of heated non-carbonated doogh containing maltodextrin

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Nowrouzi Hojatollah; Shahab Lavasani Alireza; Eshaghi Mohammadreza

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Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2020 | Volume:5 | Issue:4 Page(s): 31-38

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Title

The study of inoculation of Lactobacillus acidophillus on physicochemical and sensory features of heated non-carbonated doogh containing maltodextrin

Author(s)

Nowrouzi Hojatollah | Shahab Lavasani Alireza | Eshaghi Mohammadreza | Issue Writer Certificate

Keywords

DooghQ2

Lactobacillus acidophilusQ1

MaltodextrineQ1

PhysicochemicalQ1

SensoryQ1

Abstract

Doogh is a fermented drink and consist of healthful as well as sensorial traits. In this study, chemical composition and sensorial properties of heated non-carbonated probiotic Doogh were explored. treatments were prepared as follows: T1 as a control sample without probiotic strain and maltodextrin, T2 and T3 containing 1 and 2percent of maltodextrin respectively and 108 cfu/ml Lactobacillus acidophilus. Results showed that treatments containing higher concentrations of maltodextrin had more survival rate during storage. Acidity (dornic) was increased during storage, parallel to acidity, pH of all sample decreased. The percentage of dry matter of all samples with due attention to higher concentration of maltodextrin were increased. The percentage of fat did not affect by maltodextrin during storage. Sensory evaluation showed control sample had highest score among all treatments, however, T2 was the highest similarity to control sample and was the best among other treatments.

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APA: Copy

Nowrouzi, Hojatollah, Shahab Lavasani, Alireza, & Eshaghi, Mohammadreza. (2020). The study of inoculation of Lactobacillus acidophillus on physicochemical and sensory features of heated non-carbonated doogh containing maltodextrin. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 5(4 ), 31-38. SID. https://sid.ir/paper/400529/en

Vancouver: Copy

Nowrouzi Hojatollah, Shahab Lavasani Alireza, Eshaghi Mohammadreza. The study of inoculation of Lactobacillus acidophillus on physicochemical and sensory features of heated non-carbonated doogh containing maltodextrin. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2020;5(4 ):31-38. Available from: https://sid.ir/paper/400529/en

IEEE: Copy

Hojatollah Nowrouzi, Alireza Shahab Lavasani, and Mohammadreza Eshaghi, “The study of inoculation of Lactobacillus acidophillus on physicochemical and sensory features of heated non-carbonated doogh containing maltodextrin,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 5, no. 4 , pp. 31–38, 2020, [Online]. Available: https://sid.ir/paper/400529/en

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