Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 277-292 | Back to browse issues page


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1- M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran
2- Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran , d.jafarpour84@yahoo.com
Abstract:   (1466 Views)
This study was performed to evaluate the effect of using green banana flour as a fat substitute on the physicochemical, texture and sensory properties of low-calorie synbiotic yogurt. For this purpose, different amounts of green banana flour were added to yogurt in concentrations of 1, 2 and 3%. Also, Bacillus coagulans powder at a concentration of 109 CFU / g was used. In this study, pH, texture, apparent viscosity, color and sensory evaluation were determined and compared with two samples of low fat control and high fat control yogurt. The results of this study showed that the replacement of green banana flour significantly reduced the pH and syneresis of yogurt samples compared to the low-fat control sample. Firmness and apparent viscosity increased significantly with increasing green banana flour; meanwhile, the sample containing 2% green banana flour was similar to the high fat control sample. Also, sensory evaluation results showed that the most favorable results were for samples containing 1 and 2% green banana flour. Therefore, it can be concluded that 2% green banana flour due to its favorable physicochemical properties and the creation of acceptable texture and taste can be used as a fat substitute for the preparation of low-calorie synbiotic yogurt.
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Article Type: Original Research | Subject: Hydrocolloids, emulsion
Received: 2021/04/9 | Accepted: 2021/05/15 | Published: 2021/10/2

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