Volume 18, Issue 112 (2021)
FSCT 2021, 18(112): 11-19 |
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Kazem Alilou N, Amiri S, Rezazadeh Bari M, Dodangeh S. Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup. FSCT 2021; 18 (112) :11-19
URL: http://fsct.modares.ac.ir/article-7-45498-en.html
URL: http://fsct.modares.ac.ir/article-7-45498-en.html
1- M.Sc. graduated, Saba College of Higher Education, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran
2- PhD. of Food Biotechnology, Urmia University, Faculty of Agriculture, Department of Food science and Technology, Urmia, West Azerbaijan, Iran
3- Professor, Urmia University, Faculty of Agriculture, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran ,m.rezazadehbari@urmia.ac.ir
4- PhD student of Food Science and Technology, Isfahan University of Technology, College of Agriculture, Isfahan, Isfahan, Iran
2- PhD. of Food Biotechnology, Urmia University, Faculty of Agriculture, Department of Food science and Technology, Urmia, West Azerbaijan, Iran
3- Professor, Urmia University, Faculty of Agriculture, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran ,
4- PhD student of Food Science and Technology, Isfahan University of Technology, College of Agriculture, Isfahan, Isfahan, Iran
Abstract: (2111 Views)
Today, consumption of milk and its products is one of the signs of development of human societies. Milk is a healthy, nutritious, delicious and thirsty drink that is consumed by a large group of people, especially children. Therefore, the aim of this study was using grape syrup as a flavoring in probiotic milk containing Bacillus coagulants and investigating effects of grape syrup on physicochemical and microbial properties of probiotic milk. For this purpose, two quantitative factors including grape syrup concentrations (0.17, 1, 3, 5 and 5.83 %) and storage time (0.96, 2, 4.5, 7 and 8.04 days) in five levels were evaluated by using a central composite design. The results showed that different concentrations of grape syrup and storage time on pH, acidity, dry matter, fat and viability of B. coagulation of probiotic flavored milk were significant (P<0.05). The optimum condition was obtained based on maximum pH and viability of B. coagulation and minimum acidity. The optimum condition was 1% grape syrup and 2 days’ storage time, which its total desirability was 95%.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2020/08/25 | Accepted: 2020/12/27 | Published: 2021/06/6
Received: 2020/08/25 | Accepted: 2020/12/27 | Published: 2021/06/6
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