Volume 19, Issue 133 (2023)                   FSCT 2023, 19(133): 197-209 | Back to browse issues page


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BAHRAMI S, davati N, Noshirvani N. Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh. FSCT 2023; 19 (133) :197-209
URL: http://fsct.modares.ac.ir/article-7-67098-en.html
1- MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran
2- Assistant professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran Email: n.davati@basu.ac.ir , n.davati@basu.ac.ir
3- Assistant professor, Department of Food Science and Technology, Faculty of Technical and Natural Resources of Tuyserkan, Bu-Ali Sina University, Hamedan
Abstract:   (695 Views)
Recently, the production of fermented products has received significant attention due to health benefits. Doineh is a cereal- dairy based fermented product that is often traditionally prepared in the western regions of Iran. The aim of this study was to investigate the effect of adding 8% turnip, 8% pumpkin as a nutritious supplement and different amounts of bakery yeast 0, 0.5 and 1% to achieve an optimal formulation with a good texture and low microbial flora during 9 days fermentation.­­ The results showed that the treatments of turnip, pumpkin and bakery yeast improved the texture and reduced microbial flora of doineh. The viscosity of doineh samples containing bakery yeast increased and in contrast, the growth of pathogenic bacteria and pH significantly (p<0.05) decreased compared to the control. While, water and oil adsorption showed no significant difference (­p<0.05) in the samples. Based on the results, formulations containing 1% bakery yeast and 8% Turnip are suggested because of better texture and better control of microbial­ spoilage.
Keywords: Doineh, Turnip, Pumpkin, Bakery yeast.
Full-Text [PDF 404 kb]   (364 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2023/01/27 | Accepted: 2023/03/7 | Published: 2023/03/1

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