Volume 22, Issue 162 (2025)
FSCT 2025, 22(162): 90-103 |
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Erjaee ز, Jowkar Y. Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt. FSCT 2025; 22 (162) :90-103
URL: http://fsct.modares.ac.ir/article-7-73874-en.html
URL: http://fsct.modares.ac.ir/article-7-73874-en.html
1- Assistant Professor, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, , zerjaee@yahoo.com
2- Graduate Student, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,Iran
2- Graduate Student, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,Iran
Abstract: (105 Views)
Probiotics are beneficial bacteria that can be added to foods, especially dairy products, and produce their own health effects in the body. In this study, yogurt was prepared with a combination of soy, barley and almonds milk in three concentrations (75:25, 50:50, 25:75 ratio of milk/soy milk, barley and almond) and incubated with 108 cfu/ml of two probiotic bacteria Lactobacillus acidophilus and Lactobacillus plantarm and studied for 21 days. Yogurt samples were tested for probiotic viability, pH, acidity, brix, viscosity, syneresis, and sensory evaluation on 0, 7, 14, and 21 days after production. The results showed that the probiotic bacteria initially increased and then decreased during storage. Yogurt samples containing soy, almond and barley milk had a smaller decrease in the number of probiotic bacteria and at the end of 21 days, they showed an acceptable level of bacterial viability. The trend of decreasing pH and acid production by these bacteria was observed in yogurts over time, and this trend was more in samples containing. Syneresis in all samples increased during time but sample containing soy milk, barley and oats milk had less syneresis. The percentage of soluble solids of all samples showed a decreasing trend during storage, but this trend was slower in the samples of yogurts containing soy, barley and almond milk. The viscosity of the produced products showed an upward trend during the storage time, and the samples containing soy, barley and almond milk had a higher viscosity. Overall acceptability in all our samples was not significantly different from the control sample. Finally, yogurt containing 25% milk and 75% barley milk had better quality than other treatments in terms of physicochemical characteristics.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/02/15 | Accepted: 2025/01/27 | Published: 2025/07/23
Received: 2024/02/15 | Accepted: 2025/01/27 | Published: 2025/07/23
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