Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream

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NATEGHI L.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2021 | Volume:12 | Issue:2 Page(s): 81-98

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Title

Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream

Author(s)

NATEGHI L. | Issue Writer Certificate

Keywords

InulinQ2

Bifidobacterium longumQ1

Soy ice creamQ2

SynbioticQ2

Green tea extractQ2

Abstract

Background and objectives: Food, in addition to eliminating hunger and providing essential nutrients, should improve the health and physical and mental health of the consumer. In this regard, there is high tendency for consumers to select novel foods with high nutritional and health benefits. Probiotics are living microorganisms that provide useful effects on host health if they are consumed alive and sufficiently. Using appropriate prebiotic compounds and selecting suitable carriers for probiotics may increase the growth and activity of these beneficial bacteria. Soybeans and their products are considered to be good carriers for probiotic microorganisms that can increases the growth and activity of these bacteria. The purpose of this study was to investigate the effects of Inulin as prebiotic compound and Green tea extract as antioxidant in increasing the viability time of Bifidobacterium longum in Synbiotic Soy ice cream. Materials and methods: In order to produce Synbiotic Soy ice cream, different concentrations of Green tea extract (1, 2 and 3%), Inulin (1, 2 and 3%), and probiotic bacteria Bifidobacterium longum (107 CFU/ml) were added to Synbiotic Soy ice cream formulation. Therefore, 10 treatments were designed according to completely randomized design with three replicates. Polyphenolic content, total acidity, overrun, peroxide value, viscosity, color indices (lightness, redness, and yellowness), sensory parameters (odor, taste, texture and overall acceptance) were measured one day after production. Also, the survival rate of Bifidobacterium longum (CFU/ml) of soybean ice cream samples were determined during 21 days of storage at-18° C. For data analysis and comparison, Duncan's multiple range test was used at probability value of 5% by Minitab software version 16. Results: The results showed that by increasing the concentration of Inulin and Green tea extract in the Synbiotic Soy ice cream formulation, overrun, yellowness index (b*), lighting index (L*), score of sensory parameters including odor, taste, texture and overall acceptance decreased, while acidity, the viability rate of Bifidobacterium longum, viscosity and redness (a*) increased. Also, after 21 days of storage in all treatments, including control, Bifidobacterium longum population was higher than 106 CFU/ml. In contrast to Inulin, increase in the concentration of Green tea extract had a significant effect on the reduction of peroxide value. Although the sensory properties of the treatment containing 1% Green tea extract and Inulin were not significantly different in comparison to that of control, this treatment gained the maximum acceptability. Conclusion: Production of Synbiotic Soy ice cream containing 1% Green tea extract and 1% Inulin with optimal qualitative and sensory properties along with good health properties is possible.

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APA: Copy

NATEGHI, L.. (2021). Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 81-98. SID. https://sid.ir/paper/407236/en

Vancouver: Copy

NATEGHI L.. Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):81-98. Available from: https://sid.ir/paper/407236/en

IEEE: Copy

L. NATEGHI, “Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 81–98, 2021, [Online]. Available: https://sid.ir/paper/407236/en

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