Volume 20, Issue 141 (2023)                   FSCT 2023, 20(141): 49-60 | Back to browse issues page


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GHOLIAN M M, Babaei A, Zendeboodi F, Mortazavian S A M, Koushki V. Evaluating physicho-chemical and sensory properties of grape juice fortified with paraprobiotic Lactobacillus gasseri during storage. FSCT 2023; 20 (141) :49-60
URL: http://fsct.modares.ac.ir/article-7-65472-en.html
1- 1Department of Grape Processing and Preservation, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran.
2- Department of Biology, Faculty of Sciences, Malayer University, Malayer, Iran , a.babaei@malayeru.ac.ir
3- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- 1Department of Grape Processing and Preservation, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran
Abstract:   (655 Views)
Paraprobiotic is a new group of functional compounds that obtains from the inactivation of a certain probiotics strain. In the present study, the effect of using paraprobiotic Lactobacillus gasseri and storage time (30 days) and temperature (4 and 24 ˚C) on the physicochemical and sensory properties of grape juice was investigated. Grape drink characteristics such as pH, acidity, total soluble solids, turbidity, and sensory attributes were evaluated. The addition of paraprobiotics did not change pH and acidity, and the control specimen (pure grape juice) and the paraprobiotic sample (grape juice containing paraprobiotics) did not differ in this respect. The addition of paraprobiotics increased the turbidity and total soluble solid in the paraprobiotic drink, and these two characteristics also increased with the increase in the storage time.  Considering the sensory properties, the paraprobiotic drink was similar to pure grape juice and had similar overall acceptance scores to pure grape juice, which did not change during storage at different temperatures.
 
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Article Type: Original Research | Subject: Food Microbiology
Received: 2022/11/16 | Accepted: 2023/02/26 | Published: 2023/10/23

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