Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 109-120 | Back to browse issues page


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Nateghi L, Sadeghiyan Loderijeh B, Zarei F. Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough. FSCT 2021; 18 (114) :109-120
URL: http://fsct.modares.ac.ir/article-7-47937-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch,Islamic Azad University, Varamin, Iran , leylanateghi@yahoo.com
2- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch,Islamic Azad University, Varamin, Iran
3- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch,Islamic Azad University, Varamin, Ira
Abstract:   (1700 Views)
The aim of this study was to investigate the effect of probiotic bacteria and trypsin enzyme on the physicochemical, microbial and sensory properties of dough. For this purpose, bioactive peptides of 1.5 and 3 mg /100 ml were added to the probiotic dough formulation, which were inoculated separately with 108 cfu / ml of Lactobacillus acidophilus and Lactobacillus helveticus. PH tests, mold and yeast counts, coliform counting, probiotic bacterial survival, antioxidant activity evaluation, gamma amino butyric acid measurement and sensory evaluation were performed on dough. The results showed that the use of probiotic bacteria with trypsin enzyme and increasing its concentration was maintained viability increase, probiotic bacteria, antioxidant properties, GABA production rate, and sensory evaluation score after 60 days. It also reduced pH, mold and coliforms in dough. Using Lactobacillus acidophilus and the enzyme trypsin 3 mg / 100 ml can produce high-yielding dough containing GABA with lower microbial load and higher antioxidant and sensory properties.
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Article Type: Original Research | Subject: Proteins and bioactive peptides
Received: 2020/11/27 | Accepted: 2021/03/13 | Published: 2021/08/1

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