EFFECTS OF SALT PERCENTAGE (0.5 OR 1%), COMBINATION (NACL OR NACL/KCL) AND STAGE OF ADDING SALT ON BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC DOOGH

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ARAB M.; MORTAZAVIAN M.A.; AZADNIA E.; KOMEYLI R.; ALIMIRI TARA; NAJAFI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:55 Page(s): 13-22

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Title

EFFECTS OF SALT PERCENTAGE (0.5 OR 1%), COMBINATION (NACL OR NACL/KCL) AND STAGE OF ADDING SALT ON BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC DOOGH

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Keywords

DOOGHQ1

FERMENTED MILKSQ2

SALTQ1

PROBIOTICQ2

VIABILITYQ2

Abstract

The combined effects of SALT percentage (0.5 or 1%), its adding order (before or after the fermentation) and different ratios of NaCl/KCl (100/0 and 50/50) were used in the PROBIOTIC DOOGH. Two PROBIOTIC bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12), along with the yogurt bacteria were used. pH, acidification and redox potential were measured during the fermentation period. Moreover, VIABILITY of PROBIOTIC bacteria was determined within 7-day intervals during the storage period. The sensory parameters were also evaluated at days 0 and 21. The partial substitution of NaCl with KCl in the studied concentration had a positive influence on the VIABILITY of PROBIOTICs. Treatments containing 1% NaCl/KCl and 0.5% NaCl/KCl which were added before fermentation showed the maximum VIABILITY of PROBIOTICs. The treatments with 0.5% NaCl and then 0.5% NaCl/KCl before fermentation showed higher acceptance. Thus the substitution of 0.5% NaCl with KCl was acceptable. In whole, the treatment containing 0.5% NaCl/KCl before fermentation was the best one for PROBIOTIC DOOGH with substituted SALT.

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APA: Copy

ARAB, M., MORTAZAVIAN, M.A., AZADNIA, E., KOMEYLI, R., ALIMIRI, TARA, & NAJAFI, M.. (2016). EFFECTS OF SALT PERCENTAGE (0.5 OR 1%), COMBINATION (NACL OR NACL/KCL) AND STAGE OF ADDING SALT ON BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(55), 13-22. SID. https://sid.ir/paper/71896/en

Vancouver: Copy

ARAB M., MORTAZAVIAN M.A., AZADNIA E., KOMEYLI R., ALIMIRI TARA, NAJAFI M.. EFFECTS OF SALT PERCENTAGE (0.5 OR 1%), COMBINATION (NACL OR NACL/KCL) AND STAGE OF ADDING SALT ON BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(55):13-22. Available from: https://sid.ir/paper/71896/en

IEEE: Copy

M. ARAB, M.A. MORTAZAVIAN, E. AZADNIA, R. KOMEYLI, TARA ALIMIRI, and M. NAJAFI, “EFFECTS OF SALT PERCENTAGE (0.5 OR 1%), COMBINATION (NACL OR NACL/KCL) AND STAGE OF ADDING SALT ON BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC DOOGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 55, pp. 13–22, 2016, [Online]. Available: https://sid.ir/paper/71896/en

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