Volume 19, Issue 126 (2022)
FSCT 2022, 19(126): 321-331 |
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Ghasemlou Z, shahrampour D, Khomeiri M, Asadpour E. Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum. FSCT 2022; 19 (126) :321-331
URL: http://fsct.modares.ac.ir/article-7-60992-en.html
URL: http://fsct.modares.ac.ir/article-7-60992-en.html
1- Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran.
2- Department of food safety and quality control, research institute of food science and technology ,d.shahrampour@rifst.ac.ir
3- Department of food science and technology, Gorgan University of agricultural sciences and natural resources, Gorgan, Iran.
4- Department of Food Science and Technology, Baharan higher education Institute, Gorgan, Iran
2- Department of food safety and quality control, research institute of food science and technology ,
3- Department of food science and technology, Gorgan University of agricultural sciences and natural resources, Gorgan, Iran.
4- Department of Food Science and Technology, Baharan higher education Institute, Gorgan, Iran
Abstract: (1406 Views)
In this study, the effect of adding different percentages of malt extract (1.5, 3, 4.5, 6 % v/v) to apple juice on the survival of the probiotic bacterium Lactobacillus plantarum during four weeks of storage at 4 ° C was investigated. In addition, in order to evaluate the physicochemical and sensory properties of the produced juices, pH, acidity, brix, total sugar and sensory evaluation tests were performed. The results showed that with increasing the concentration of malt extract in apple juice, the amount of acidity, brix, total sugar increased and the pH decreased. In addition, the highest acidity and the lowest pH belonged to the apple juice sample containing 6% (v / v) of malt extract. Also, the addition of malt extract improve survival of probiotic bacterium and increased its population in apple juice samples compared to the control sample. Moreover, no significant difference was observed between the populations of L. plantarum probiotic bacteria in apple juice samples containing malt extract at the end of cold storage. In the sensory evaluation test, the highest overall acceptance score by the panelist members was assigned to apple juice samples containing 1.5 and 3% of malt extract, respectively. According to the results of adding malt extract on the properties of probiotic apple juice, the produced juice in this study can be a good alternative to juices available in the market with functional properties.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2022/04/19 | Accepted: 2022/07/24 | Published: 2022/08/16
Received: 2022/04/19 | Accepted: 2022/07/24 | Published: 2022/08/16
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