Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 1-13 | Back to browse issues page

XML Persian Abstract Print

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

monazami S, Jafarpour A. Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria. FSCT 2021; 18 (118) :1-13
URL: http://fsct.modares.ac.ir/article-7-51252-en.html
1- Expert of Semnan General Office of Standards
2- Faculty of Food Science and Technology, Islamic Azad University-Garmsar Branch , afjapo@gmail.com
Abstract:   (2215 Views)
Foods that contain live probiotics and prebiotic compounds at the same time are called "synbiotics." Inulin is one of the prebiotics, the most important source of industrial extraction of which is chicory, jerusalem artichoke and garlic. The aim of this study was to determine the appropriate percentages of chicory, garlic and jerusalem artichoke for the production of synbiotic herbal tea with desirable PHysicochemical, microbial and sensory properties. For the preparation of synbiotic tea, different percentages of chicory (10 and 20%), jerusalem artichoke (10 and 20%) and garlic (0.5 and 1%) were prepared. Then Lactobacillus acidoPHilus (1%) was inoculated and aqueous extraction was performed mixed with water at 55- 60 ° C for 10 minutes. The chemical properties (brix, turbidity, PH, compounds and antioxidant activity), microbial and sensory properties of the drug were investigated. Also from black cumin (0.16 g), chamomile (3 g), cinnamon (0.12 g), fennel (0.2 g), mint (3 g) and licorice (0.1 g) as The filler was used in the preparation of tea. The data were analyzed in a completely randomized design with three replications, using SPSS software version 24 and the mean comparison was performed using Duncanchr('39')s multiple range test. The results showed that with decreasing the amount of chicory, the amount of brix and the activity of probiotic bacteria increased, while decreasing the amount of pickled potatoes and garlic decreased the amount of brix and the activity of probiotic bacteria. Also, with decreasing the amount of chicory, garlic and jerusalem artichoke, the amount of turbidity, PH, antioxidant compounds and antioxidant capacity decreased. The amount of chicory, garlic and jerusalem artichoke did not affect the sensory properties  of the drinks.The treatment containing 20% chicory, 1% garlic and 20% jerusalem artichoke had the best chemical, sensory and microbial properties and was introduced as the superior treatment.
Full-Text [PDF 562 kb]   (1049 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2021/03/31 | Accepted: 2021/07/13 | Published: 2021/12/5

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

Send email to the article author

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