چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| In present study the set-type yoghurt samples were prepared from buffalo milk, Lactobacillus acidophilus and Bifidobacterium bifidium as probiotics and lactoluse, oligofructose and inulin as prebiotics. Changes in pH value, syneresis and probiotic counts along with sensorial properties were tested in all of yoghurt samples after preparation up to 21 days at 4C. According to the results of pH test, post acidification with a range of 4.53–3.93 was observed. Using prebiotics simultaneously led to the significant lower syneresis rate during the storage. Probiotic bacteria used in this study were found to have survived above 7 log cfu/mL throughout the study period. The present study proved that prebiotics improved physicochemical properties and enhanced probiotic bacteria survival in the experimental yoghurts. On the other hand, control and probiotic yoghurts were preferred by the sensory panel over symbiotic yoghurt. |
| نویسنده | نفر چندم مقاله |
|---|---|
| علی احسانی | اول |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 33.pdf | 1397/08/25 | 97144 | دانلود |
