Volume 22, Issue 162 (2025)
FSCT 2025, 22(162): 278-291 |
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Pirayesh Eslamian M, Hesari J, Manafi Dizaj Yekan M. Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology. FSCT 2025; 22 (162) :278-291
URL: http://fsct.modares.ac.ir/article-7-78346-en.html
URL: http://fsct.modares.ac.ir/article-7-78346-en.html
1- MSc Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran. ,j_hesari@yahoo.com
3- Assitant Professor, Department of Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran. ,
3- Assitant Professor, Department of Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran
Abstract: (89 Views)
Response surface methodology was applied to investigate the effect of three independent variables, including fat (8, 6.68, 4.75, 2.82, 1.5%), salt (1, 0.82, 0.55, 0.28, 0.10%) and solids-non-fat (SNF) (15, 13.68, 11.75, 9.82, 8.50%) on the probiotic stirred yogurt. The results of organoleptic evaluation showed that samples with composition of 4.75% fat, 1% salt, 11.75% SNF and 6.68% fat, 0.82% salt, 13.68% SNF obtained the highest score at the first day and samples with composition of 8 fat, 0.55 salt, 11.75% SNF and 4.75 fat, 0.55 salt, 15% SNF had the lowest score on the 21st day. According to the results of sensory evaluation, probiotic yogurt with composition of 5.45 fat, 0.28 salt, 13.68% SNF was selected as optimum sample and compared to commercial stirred yogurt (1.4 fat, 0 salt, 10% SNF) as control sample with respect to microbial characteristics. Statistical analysis showed that the percentage of fat, SNF and salt had no significant effect on pH of samples, but the SNF and salt and their interaction had a significant (p<0.05) effect on acidity. The results of microbial analysis showed that composition, storage time and interaction of them had a significant (p<0.01) effect on bacterial and probiotic count. Decreasing in the number of starter and probiotic bacteria in the control sample was due to an increase in the acidity. Finally, 5.45 fat, 0.28 salt and 13.68% SNF is introduced as the best probiotic stirred yogurt formulation.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/12/5 | Accepted: 2025/01/21 | Published: 2025/07/23
Received: 2024/12/5 | Accepted: 2025/01/21 | Published: 2025/07/23
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