Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 379-391 | Back to browse issues page


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nabizadeh F, Zinsaz N. Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties. FSCT 2021; 18 (117) :379-391
URL: http://fsct.modares.ac.ir/article-7-49566-en.html
1- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran. , fnabizadeh360@gmail.com
2- MSc. Graduated of Food Science and Technology Engineering, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran
Abstract:   (1940 Views)
In this study the effect of chickpea flour in three ranges of (0, 1.5 & 3%) and storage time in three ranges of (1, 11 & 21 days) on survival of lactobacillus paracasei and qualitative properties of fruit yogurt containing 15% apple puree was investigated using response surface method (RSM). The statistical analysis of the results showed that with increasing of chickpea flour up to 0.5%, lactobacillus paracasei viability increased but with increasing of flour more than this amount the bacterial count decreased significantly (P<0.05). The bacterial count decreased during storage (P<0.05). The addition of chickpea flour decreased pH, moisture content, syneresis and increased acidity, ash and apparent viscosity significantly (P<0.05). During storage pH and moisture content decreased and apparent viscosity increased (P<0.05). In sensorial evaluation of samples the addition of chickpea flour decreased the flavor score and improved consistency score (P<0.05). In conclusion, using of 2.36% of chickpea flour and with storage period of 9 days was determined as optimum conditions.
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Article Type: Original Research | Subject: Food Microbiology
Received: 2021/01/26 | Accepted: 2021/07/13 | Published: 2021/11/1

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