In this study the effect of grape fiber and chitosan on Lactobacillus Fermentum viability, physicochemical and sensorial properties in yoghurt containing kiwi was investigated during storage, using response surface methodology (RSM). Amounts of grape fiber, chitosan and storage time were in the range of 0-1.2 %, 0-1 % and 3-21 day, respectively. The results indicated that with increasing the amount of chitosan, Lactobacillus Fermentum viability decreased, but it was increased by increasing grape fiber during storage significantly (P<0.05). Moisture and syneresis of samples reduced significantly by increasing the amounts of chitosan and fiber (P<0.05). According to sensory evaluation, increasing the amounts of chitosan caused decrease in color scores. Flavor scores decreased as grape fiber increased significantly (P<0.05). In conclusion, using 0.9 % grape fiber, 0.1 % chitosan, and 12 day storage were found as optimum conditions for producing probiotic kiwi fruit yogurt.
Dibazar,P. , Khosro Shahi Asl,A. and Zomorodi,S. (2016). Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM). Journal of food science and technology(Iran), 13(51), 75-88.
MLA
Dibazar,P. , Khosro Shahi Asl,A. , and Zomorodi,S. . "Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM)", Journal of food science and technology(Iran), 13, 51, 2016, 75-88.
HARVARD
Dibazar,P.,Khosro Shahi Asl,A.,Zomorodi,S. (2016). 'Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM)', Journal of food science and technology(Iran), 13(51), pp. 75-88.
CHICAGO
P. Dibazar, A. Khosro Shahi Asl and S. Zomorodi, "Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM)," Journal of food science and technology(Iran), 13 51 (2016): 75-88,
VANCOUVER
Dibazar,P.,Khosro Shahi Asl,A.,Zomorodi,S. Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM). Journal of food science and technology(Iran), 2016; 13(51): 75-88.
