Volume 11, Issue 44 (2014)
FSCT 2014, 11(44): 105-115 |
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The effect of different factors on probiotics viability during probiotic potato chips storage. FSCT 2014; 11 (44) :105-115
URL: http://fsct.modares.ac.ir/article-7-6974-en.html
URL: http://fsct.modares.ac.ir/article-7-6974-en.html
Abstract: (5307 Views)
Probiotic potato chips as a dry product can distribute probiotics among consumars but so far sufficient studies hasnot done on the possibility of adding probiotics in kind of snacks yet.In this study, probiotic potato chips with two species of lactic acid bacteria such as Lactobacillus acidophilus and Lactobacillus rhamnosuswas produced by using of standard methods,then survival of mentioned probiotic bacteria was studied during storage of 4,21 and 38°C temperatures,covered packaging and non-covered packaging in two weeks.Microencapsulation of two mentioned species carried out with arabic gum and gelatin.Results have shown that population of viable bacteria was reduced during 14 days. Stored samples at 4,21 and 38°C temperatures had significant difference (p≤0.01). Stored samples in two type of packaging had significant difference too (p≤0.01). Probiotic potato chips was stored in covered packaging at 38°C temperature hadmaximiumviability. Population of viable probiotics per each gram was higher than 106 and it was according to recommened content by FDA. By adding probiotic bacreia more than applied content, we can reach to a desirable standard in final product.
Received: 2014/02/17 | Accepted: 2014/02/17 | Published: 2014/10/23
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