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- Title
تأثیر پودر آبپنیر فراپاالیش و الکتولوز بر قابلیت زندهمانی باکتری بیفیدوباکتریوم بیفیدیوم و ویژگیَهای رنگ پنیر سین- بیوتیک فراپالوده.
- Authors
غزال نصرتی; حسین جوینده; محمد حجتی; محمد نوشاد
- Abstract
During last decades, consumer awareness in importance of healthy intake has led their tendency towards the potential health benefits of particular foods and food ingredients. These conditions resulted in development of functional foods. In the current research, the effect of different concentrations of demineralized ultrafiltrated whey powder (DUWP) at levels of 0, 1 and 2% (W/V) and lactulose at levels of 0 and 1% (W/V) on symbiotic ultrafiltrated cheese were evaluated as a functional food. The color values, total acceptability and survival ability of Bifidobacterium bifidium during 60 days of storage at 4 °C were studied. Results showed that as the amount of lactulose and DUWP powders increased, the number of probiotics enhanced meaningfully, while the number of probiotic bacteria deceased with passing the storage time (p<0.001). However, the count of probiotic bacteria in samples containing lactulose and 1 or 2% DUWP at the end of 60 days of storage time were in the standard range of probiotic foods (>107 Log cfu/g). The colorimetric results showed that as the amount of DUWP and the storage time increased, the lightness (L*) decreased significantly (p<0.001); but addition of both powders had no significant effect on a* and b* values. Based on the obtained results, the synbiotic cheese containing 1% DUWP and 1% lactulose powder as compare to control sample had a higher count of probiotic bacteria. Meanwhile, no differences in color quality and total acceptability were found between these two samples. Therefore, this synbiotic ultrafiltrated cheese was determined as the best functional cheese sample.
- Subjects
LACTULOSE; PROBIOTICS; UNITS of time; SYNBIOTICS; TOTAL quality management; FUNCTIONAL foods
- Publication
Journal of Food Science & Technology (2008-8787), 2023, Vol 20, Issue 141, p238
- ISSN
2008-8787
- Publication type
Article
- DOI
10.22034/FSCT.20.141.238