Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage

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SOLTANZADEH M.; PEIGHAMBARDOUST S.H.; HESARI J.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:88 Page(s): 73-82

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Title

Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage

Author(s)

SOLTANZADEH M. | PEIGHAMBARDOUST S.H. | HESARI J. | Issue Writer Certificate

Keywords

Soft cheeseQ1

CharacteristicsQ2

QualityQ1

Probiotic bacteriaQ1

EncapsulatioQ2

Abstract

The aim of this study was to investigate the viability of free and encapsulated forms of L. acidophilus(LA) and L. casei(LC) in probiotic quark cheese and comparing their effect on chemical and sensorial properties of the obtained cheese during 21 days of storage. Results showed that pH values and titratable acidity of all samples decreased and increased, respectively upon storage time. The decrease of pH was more enhanced in the LC-free samples compared to those of LA-free and capsulated forms of both bacteria, and control sample. Titratable acidity changes in cheese samples was similar to pH change. There was a significant increase in soluble nitrogen of LC-free sample upon storage time. However, this increase was not significant for control, LA-free, LA-cap and LC-cap samples. Free fatty acid content (lipolysis index) of all samples were the same in the first week. It was increased for control, LC-cap, LAcap compared to those of LC-free and LA-free after 14th day of storage. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Between probiotic strains, LC-free provided higher scores for flavor and overall acceptability attributes during 2nd week of storage. Increasing storage time up to 14 days did not significantly (p<0. 05) decrease the number of free forms of lactobacilli. However, after 14th day, the number of free forms of bacteria were declined. Nevertheless, the viability of capsulated forms was preserved upon all storage days.

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APA: Copy

SOLTANZADEH, M., PEIGHAMBARDOUST, S.H., & HESARI, J.. (2019). Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 73-82. SID. https://sid.ir/paper/72812/en

Vancouver: Copy

SOLTANZADEH M., PEIGHAMBARDOUST S.H., HESARI J.. Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):73-82. Available from: https://sid.ir/paper/72812/en

IEEE: Copy

M. SOLTANZADEH, S.H. PEIGHAMBARDOUST, and J. HESARI, “Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 73–82, 2019, [Online]. Available: https://sid.ir/paper/72812/en

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