Volume 19, Issue 124 (2022)
FSCT 2022, 19(124): 39-51 |
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Kargar Motlagh D, Sharifan A. Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties. FSCT 2022; 19 (124) :39-51
URL: http://fsct.modares.ac.ir/article-7-54016-en.html
URL: http://fsct.modares.ac.ir/article-7-54016-en.html
1- Department of Food Science & Technology, ، Science and Research Branch, Islamic Azad University, Tehran,Iran. , delimotlagh@yahoo.com
2- sistant Professor, Dept. of Food Science & Technology Islamic Azad University, Science and Research Branch, Tehran, Iran.
2- sistant Professor, Dept. of Food Science & Technology Islamic Azad University, Science and Research Branch, Tehran, Iran.
Abstract: (1452 Views)
The aim of this study was to evaluation of probiotic lactic butter production and effect of strain and storage time on probiotic viability, physicochemical (fat content, pH, dry matter, peroxide value and acidity (lactic acid %)), organoleptic (color and appearance, taste, texture, odor and general acceptability), and microbiological properties (the counts of mold and yeast, coliform and total count). In this study, at first, cream was heat treated at 85 ° C for 10 minutes and then allowed to cool to 30-35 ° C. In one sample of cream only starter culture was added. In the other sample, starter culture and Bifidobacterium lactis were added and in the last one, starter culture and Lactobacillus acidophilus were added. The inoculation level of Bifidobacterium lactis and Lactobacillus acidophilus was 2% (v/v). The results showed that the storage time had a significant effect (p <0.05) on the most of the mentioned characteristics.Viability was reduced for both bacteria. Also, the highest probiotic viability was related to Lactobacillus acidophilus. The lowest total count was in the sample containing starter and there were no significantly different results among butter samples containing probiotic during storage period (P > 0.05). In sensory analysis, the sample containing of Lactobacillus acidophilus had the highest score at the end of the storage period. Also, the sample containing Lactobacillus had the highest acidity and the lowest pH value and the control sample had the highest peroxide value. There was no statistically significant difference (P > 0.05) between the dry matter values and the fat content of butter samples during storage. Therefore, the results showed that lactic butter with high probiotic properties and viability and optimal sensory properties can be prepared using two bacteria, Lactobacillus acidophilus and Bifidobacterium lactis. The best treatment in this study was lactic butter containing Lactobacillus acidophilus.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2021/07/11 | Accepted: 2022/02/27 | Published: 2022/05/31
Received: 2021/07/11 | Accepted: 2022/02/27 | Published: 2022/05/31
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