INCREASE THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND IMPROVED QUALITY PROPERTIES OF SENBIOTIC YOGURT USING APPLE AND WHEAT FIBERS

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ZOMORODI SH.; ABEROON N.; KHOSROWSHAHI ASL A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:48 Page(s): 203-214

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Information Journal Paper

Title

INCREASE THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND IMPROVED QUALITY PROPERTIES OF SENBIOTIC YOGURT USING APPLE AND WHEAT FIBERS

Author(s)

ZOMORODI SH. | ABEROON N. | KHOSROWSHAHI ASL A. | Issue Writer Certificate

Keywords

APPLE FIBERQ2

WHEAT FIBERQ1

LACTOBACILLUS ACIDOPHILUSQ2

PROBIOTIC YOGHURTQ2

Abstract

The effect of apple and WHEAT FIBERs was studied on viability of LACTOBACILLUS ACIDOPHILUS in symbiotic yogurt and its physicochemical, sensory and rheological properties during 29 days storage at 5±1oC. The results of analysis showed that the number of LACTOBACILLUS ACIDOPHILUS in control and sample containing 0.5% fiber were reduced by 1 and 0.5 log cycle respectively and reached to 6 and 6.85 log cycle respectively at the end of storage period. But the sample containing 1% of fiber showed 0.25 log cycle increase in the number of LACTOBACILLUS ACIDOPHILUS at the same time and reached to 7.6 log cycle. This increase was higher in samples containing WHEAT FIBER in comparison with those containing APPLE FIBER (p<0.05). The samples containing fiber showed higher viscosity and lower syneresis in comparison with those not containing any fiber. The effect of WHEAT FIBER on viscosity was higher than the effect of APPLE FIBER (p<0.05). Increasing the amount of both fibers also caused samples to gain lower score for their color and taste. This decrease was obvious in samples containing APPLE FIBER. Totally the samples containing 0.5% WHEAT FIBER where known as best color and taste point of view between samples containing fiber. So it was concluded that using WHEAT FIBER at the rate of 0.5% not only improved texture and chemical properties of yogurt but it could also provide the consumer satisfaction.

Cites

EFFECT OF PREBIOTICS OAT AND RICE BRAN ON LACTOBACILLUS ACIDOPHILUS IN LOW-FAT YOGURT

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APA: Copy

ZOMORODI, SH., ABEROON, N., & KHOSROWSHAHI ASL, A.. (2015). INCREASE THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND IMPROVED QUALITY PROPERTIES OF SENBIOTIC YOGURT USING APPLE AND WHEAT FIBERS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(48), 203-214. SID. https://sid.ir/paper/72403/en

Vancouver: Copy

ZOMORODI SH., ABEROON N., KHOSROWSHAHI ASL A.. INCREASE THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND IMPROVED QUALITY PROPERTIES OF SENBIOTIC YOGURT USING APPLE AND WHEAT FIBERS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(48):203-214. Available from: https://sid.ir/paper/72403/en

IEEE: Copy

SH. ZOMORODI, N. ABEROON, and A. KHOSROWSHAHI ASL, “INCREASE THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND IMPROVED QUALITY PROPERTIES OF SENBIOTIC YOGURT USING APPLE AND WHEAT FIBERS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 48, pp. 203–214, 2015, [Online]. Available: https://sid.ir/paper/72403/en

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