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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۰، شماره ۶، صفحات ۲۰۴۹-۲۰۶۰
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عنوان انگلیسی Qualitative Aspects of Probiotic Flavored Soymilk-Based Yogurt
چکیده انگلیسی مقاله In this study, the effects of soymilk to cow's milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (ABY-1 or ABY-2 containing Bifidobacterium lactis BB-12,  Lactobacillus acidophilus LA-5, and yogurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or apricot) on biochemical characteristics, viability and sensory properties of probiotic flavored soy-yogurt were investigated. These properties were analyzed during and at the end of fermentation as well as during the cold storage (21 days). The highest viability of probiotics (p<0.05) was observed when ABY-1 starter culture with soymilk to cow's milk ratio of 50:50 was applied, whilst the best sensory attributes were related to the treatment with the highest cow's milk content and ABY-1 starter culture. Considering all aspects, the treatment of ABY-1/50:50 (cow's milk: soymilk) which renders the highest viability and acceptable sensory properties was selected as an optimum. Viability was over 108 cfu/mL during the storage period (5˚C. 21 days) for all treatments of ABY-1/50:50 containing fruit concentrates. Those which had apricot and strawberry flavorings showed the best sensory acceptance.
کلیدواژه‌های انگلیسی مقاله Bifidobacterium lactis,Lactobacillus acidophilus,Probiotic,Yogurt,Viability
نویسندگان مقاله Abolfazl Rouzitalab |
Department of Food Science and Technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

Reza Mohammadi |
Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Institute for Health Technology, Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN

Rezvan Pourahmad |
Department of Food Science and Technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

Hedayat Hosseini |
Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN

Kianoush Khosravi-Darani |
Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN

Sara Hasanvand |
Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Science, Kermanshah, I.R. IRAN

Rezvan Zibaee |
Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Science, Kermanshah, I.R. IRAN

Aram Ahmad Samin |
Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Science, Kermanshah, I.R. IRAN

Amir Mohammad Mortazavian |
Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_43473_6eab1c2e5a663b5a050ce404d70a3798.pdf
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