Volume 13, Issue 55 (2015)                   FSCT 2015, 13(55): 13-22 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Arab S M, Mortazavian S A M, Azad Niya E, Komeili R, Alimiri T, Najafi M et al . 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. FSCT 2015; 13 (55) :13-22
URL: http://fsct.modares.ac.ir/article-7-4919-en.html
Abstract:   (7823 Views)
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.
Full-Text [PDF 247 kb]   (2731 Downloads)    

Received: 2016/05/7 | Accepted: 2016/11/8 | Published: 2016/12/21

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.