Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 313-323 | Back to browse issues page

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Zomorodi S, Bolandi M, Shahidi M. Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology. FSCT 2021; 18 (118) :313-323
URL: http://fsct.modares.ac.ir/article-7-51797-en.html
1- 1Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, Agricultural Research, Education and Extension Organization (AREEO), Urmia, Iran. , shahinzomorodi@gmail.com
2- Associate Professor, Department of Food Science, Islamic Azad University, Damghan Branch, Damghan, Iran
3- Graduated Senior, Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan
Abstract:   (1644 Views)
In this study, the amount of dill essential oil and wheat fiber was optimized in synbiotic doogh using Box Behnken design and Response Surface Methodology (RSM). Independent variables benig dill essential oil in the range of 0-80 μl/l, wheat fiber in the range of 0-2% and storage time in the range of 10-50 days. The survival of Bifidobacterium lactis and physicochemical and sensory properties of synbiotic doogh were eveluated during storage. The results of statistical analysis of data showed that the survival of Bifidobacterium lactis increased with increasing the dill essential oil concentration up to 30 μl/l, but decreased with more increasing its concentration (P<0.05). However, the number of probiotics significantly decreased during storage (P <0.05). Increasing the amount of wheat fiber, the acidity and dry matter increased and pH decreased. Doogh stability increased with increasing fiber at levels up 0.6% but decreased during storage time (P <0.05). The results of sensory evaluation of the samples showed that increasing the amount of wheat fiber, caused decrease in the color and flavor score of the samples and increase in the texture score. However, increasing the amount of essential oil to 40 μl/l, caused an increase in the flavor score, and then decreased significantly (P<0.05). Accordingly, the optimal conditions for the production of synbiotic doogh containing Bifidobacterium lactis, the amount of wheat fiber and dill essential oil of 1.6% and 40 μl / l, respectively, and storage time was evaluated being 30 days.
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Article Type: Original Research | Subject: Food Microbiology
Received: 2021/04/20 | Accepted: 2021/08/7 | Published: 2021/12/5

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