Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 76-85 |
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Karimi R. Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product. FSCT 2024; 21 (151) :76-85
URL: http://fsct.modares.ac.ir/article-7-73267-en.html
URL: http://fsct.modares.ac.ir/article-7-73267-en.html
Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran , rzakarimi@gmail.com
Abstract: (485 Views)
In the present study the effects of probiotic bacteria on textural and sensorial attributes of sour cream was considered. The cream samples were incorporated by three probiotic bacteria including Lactobacillus casei, L.helveticus and Bifidobacterium lactis as single culture. The pH values, viability of probiotics, textural and sensorial features were evaluated at the time of 1, 15 and 30 days of storage. The mentioned parameters were compared to the control cream sample. The pH values, probiotic survival, textural (firmness, consistency and adhesiveness) and sensorial (off-note, cohesiveness, creaminess, odor, sourness, metallic after taste, taste) properties of cultured cream samples differed depending on the used cultures. Totally, incorporation of probiotic bacteria into sour cream can result in manufacturing of a new healthy product in the market of dairy products.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/01/5 | Accepted: 2024/03/10 | Published: 2024/08/22
Received: 2024/01/5 | Accepted: 2024/03/10 | Published: 2024/08/22
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