QUALITY EVALUATION OF NEW DEVELOPED SYMBIOTIC YOGURT OVER THE STORAGE AT REFRIGERATOR

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MOAYEDNIA N.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Food Biosciences and Technology Year:2014 | Volume:4 | Issue:1 Page(s): 57-64

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Title

QUALITY EVALUATION OF NEW DEVELOPED SYMBIOTIC YOGURT OVER THE STORAGE AT REFRIGERATOR

Author(s)

MOAYEDNIA N. | Issue Writer Certificate

Keywords

ALGINATE COAT

PROBIOTIC BACTERIA

STIRRED YOGURT

STRAWBERRY

Abstract

Two PROBIOTIC BACTERIA (Lb. acidophilus and B. lactis) were immobilized on the ALGINATE COAT of STRAWBERRY pieces and were added to the prepared sweet non fat dietary STIRRED YOGURT. Physico-chemical parameters namely pH value, titratable acidity and synersis along with the viability of PROBIOTIC BACTERIA of the samples were evaluated over the 8 days of storage at 5oC at 2 day intervals. A significant decrease in pH value occurred after 6 and 8 days and the titratable acidity significantly increased after 8 days. Synersis did not show significant changes probably due to the presence of applied hygroscopic nature of some ingredients in the samples. Some free probiotic cells were identified in yogurt matrix of the samples due to the migration phenomenon. The decrease trend of embedded cells happened slower than the free ones. This might be due to the protective effects of ALGINATE COAT on the survival of PROBIOTIC BACTERIA surrounded by yogurt.

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APA: Copy

MOAYEDNIA, N.. (2014). QUALITY EVALUATION OF NEW DEVELOPED SYMBIOTIC YOGURT OVER THE STORAGE AT REFRIGERATOR. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 4(1), 57-64. SID. https://sid.ir/paper/606650/en

Vancouver: Copy

MOAYEDNIA N.. QUALITY EVALUATION OF NEW DEVELOPED SYMBIOTIC YOGURT OVER THE STORAGE AT REFRIGERATOR. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2014;4(1):57-64. Available from: https://sid.ir/paper/606650/en

IEEE: Copy

N. MOAYEDNIA, “QUALITY EVALUATION OF NEW DEVELOPED SYMBIOTIC YOGURT OVER THE STORAGE AT REFRIGERATOR,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 4, no. 1, pp. 57–64, 2014, [Online]. Available: https://sid.ir/paper/606650/en

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