Volume 19, Issue 127 (2022)                   FSCT 2022, 19(127): 31-45 | Back to browse issues page

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Shamsaie P, hosseini S E, Asadi G A, Sharifan A. Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts. FSCT 2022; 19 (127) :31-45
URL: http://fsct.modares.ac.ir/article-7-60049-en.html
1- Ph.D student of Food Science & Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
2- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , ebhoseini@srbiau.ac.ir
3- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract:   (1357 Views)
There is an increasing demand for nondairy probiotic food due to the constraints associated with dairy probiotics. In this study, symbiotic drink was prepared from a mixture of mung bean, and rye sprouts inoculated with 1.38 * 108 CFU.ml-1 of Lactobacillus plantarum, and a Lactobacillus casei. In this regard, the effect of added prebiotics (inulin and oligofructose), and starter culture investigated on the probiotic viability during cold storage Furthermore, titrable acidity, pH, phenolic content, antioxidant activity and sensory attributes were assessed during 28 days. Resultant product showed good viability for L. casei (107 CFU.ml-1), and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigerated conditions without any comprise in the quality. Prebiotics added to beverage resulted in the significant decrease in phenolic content (p < 0.05), probably because of the interaction between dietary fibers and phenolic compounds. Oligofructose and inulin improved the sensory scores. Treatments containing both probiotics and prebiotics showed the highest sensory scores during storage (p <0.05). This drink could be a nutritious alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages.
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2022/03/5 | Accepted: 2022/06/20 | Published: 2022/09/1

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