[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 8, Issue 4 (Oct-Dec 2021) ::
Nutr Food Sci Res 2021, 8(4): 37-44 Back to browse issues page
Comparative Effects of Iranian Native and Commercial Probiotic Incorporation on Rheological Behavior and Syneresis Characteristics of Yogurts
Somayeh Heydari , Seyed Ebrahim Hosseini , Amir M. Mortazavian , Salman Taheri
Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:   (21 Views)
Background and Objectives: The aim of the present study was to investigate effects of incorporating Iranian native and commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis) on the rheological and syneresis properties of yogurts.
Materials and Methods: Samples were heated (90 °C, 15 min) after reconstituting in milk (13% SNF). After cooling down, the starter culture and probiotics were incorporated. Incubation was carried out at 42 °C until the pH decreased to 4.5. Syneresis was assessed based on Amatayakul et al. method. Rheological characteristics were assessed using dynamic oscillation (strain sweep and frequency sweep) and rotation assays.
Results: Results revealed significant improvement in characteristics of the probiotic yogurts, compared to the control sample. Based on the results of rheological assessments, yogurts showed viscoelastic behaviors. In general, yogurts containing the native strain of L. acidophilus provided further desirable rheological and syneresis characteristics.
Conclusions: Therefore, it is strongly recommended to use native Iranian L. acidophilus in probiotic yogurt production.
Keywords: Bifidobacterium, Lactobacillus, Yogurt, Rheological characteristics
Full-Text [PDF 846 kb]   (10 Downloads)    
Article type: Research | Subject: Food Science
Received: 2021/02/2 | Accepted: 2021/07/14 | Published: 2021/10/17
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Heydari S, Hosseini S E, Mortazavian A M, Taheri S. Comparative Effects of Iranian Native and Commercial Probiotic Incorporation on Rheological Behavior and Syneresis Characteristics of Yogurts. Nutr Food Sci Res. 2021; 8 (4) :37-44
URL: http://nfsr.sbmu.ac.ir/article-1-485-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 8, Issue 4 (Oct-Dec 2021) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4341