Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 247-257 | Back to browse issues page

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Salar S, Jafarian S, Mortazavi S A, Roozbeh nasiraie L. Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from Buffalo´s colostrum & milk. FSCT. 2021; 18 (116) :247-257
URL: http://fsct.modares.ac.ir/article-7-47289-en.html
1- food science & technology,Nour branch,Islamic azad university,NourmIran
2- food science & technology department,Nour branch,Islamic azad university,Nour,Iran , sara_jafary2002@yahoo.com
3- food science & technology,mashhad ferdowsi university
4- food science & technology,nour branch,islamic azad university,nour,iran
Abstract:   (509 Views)
Using colostrum as natural source rich in bioactive compounds is a new approach in functional food formulations. The aim of this research was to study the effect of different levels of colostrum on the quality characteristics of beverage yogurt, containing honey and the probiotic bacteria Lactobacillus acidophilus. The treatments (T0, T1, T2, T3, T4) were prepared by adding different levels of colostrum (0, 10, 20 and 30%) to buffalo milk and then inoculated with 2% yogurt starter culture and Lactobacillus acidophilus. 5% honey was added to all treatments except control (T4). Samples were subjected to physicochemical and sensory evaluations during 21 days of storage at 4 ° C. The results showed that the effect of different levels of colostrum on the physicochemical characteristics of beverage yogurt including pH, acidity, synersis and overall acceptance was significant (p<0.05) and caused a decrease in pH (4.39 to 4.11) and an increase in acidity (95.73 to 110) during the storage. Also, increasing the level of colostrum in the treatments reduced the amount of synersis from 29.22 to 28.34. The results of sensory test showed that the overall acceptability of treatments decreased with increasing colostrum level. The viability of Lactobacillus acidophilus in treatment with 30% colostrum(T3) was counted higher than the other treatments (1.67 *108). The number of probiotic bacteria decreased by one logarithmic cycle from day 14 of storage, but for 21 days it was still in the range defined for probiotic products (1.9 * 107).
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Article Type: Original Research | Subject: Bioactive compounds
Received: 2020/11/1 | Accepted: 2021/02/6 | Published: 2021/10/2

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