Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 77-93 |
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Aeineh F, Karimi R, Gheibi S. Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei. FSCT 2024; 21 (152) :77-93
URL: http://fsct.modares.ac.ir/article-7-73467-en.html
URL: http://fsct.modares.ac.ir/article-7-73467-en.html
1- MSc Student, Department of Food Science and Technology, University of Guilan, Rasht, Iran
2- دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی،گرایش فناوری مواد غذایی، دانشگاه گیلان، رشت، ایران ,rzakarimi@gmail.com
3- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
2- دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی،گرایش فناوری مواد غذایی، دانشگاه گیلان، رشت، ایران ,
3- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
Abstract: (328 Views)
Dairy products such as yogurt are considered as one of the most popular foods in the world. Beside the probiotics, functional ingredients such as prebiotics are also used in various products. One of the functional ingredients is propolis which has antioxidant, anti-inflammatory, anti-bacterial, anti-fungal, anti-viral and anti-tumor properties, and in addition to this properties it can be a prebiotic which can have beneficial effects on the human digestive system. This study was conducted to investigate the effect of propolis extract on the physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei. This study was conducted in five treatments (control (A), 1% (B), 2% (C), 3% (D), 4% (E)) and three replications. Physical and chemical properties such as antioxidant activity and total polyphenol, acidity and pH, syneresis, texture (hardness, stickiness, springiness and chewiness), probiotics survival as well as sensory properties (taste, odor, texture, color and general acceptance) of yogurt samples in days 1, 7, 14 and 21 were measured. According to the results of the sensory evaluation team, the highest level of favorability was related to the control treatment. The lowest pH value in the control sample was 1% and showed a significant difference with the 2%, 3% and 4% treatments. The highest level of acidity was related to the 4% treatment and also on the 21st day compared to the seventh day, the highest level of acidity was observed in the 4% treatment. The results of the survival of L. casei on different days showed that the effect of time and propolis percentage on the survival of probiotic bacterium was significant. The highest number of L. casei was observed in 4% treatment. It can be concluded that propolis can be used as a prebiotic in yogurt, which can improve the functional and textural properties of yogurt.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/01/17 | Accepted: 2024/03/10 | Published: 2024/09/22
Received: 2024/01/17 | Accepted: 2024/03/10 | Published: 2024/09/22
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