Title : ( Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt )
Authors: MITRA MOLAEE PARVAREI , MOHAMMAD R. FAZELI , AMIR M. MORTAZAVIAN , SOLMAZ SAREM NEZHAD , Sayed Ali Mortazavi ,
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Abstract
Yoghurt was produced using killed cells ofLactobacillus acidophilusATCCSD 5221 andBifidobac-terium animalissubsp.lactisBB-12. The rheological and sensory properties of the yoghurt wereinvestigated at the end of the fermentation. The results revealed that the samples made with killedcells gave the lowest storage modulus, loss modulus, stress crossover point and loss tangent. Thefrequency-sweep of yoghurt samples containing paraprobiotics added before fermentation showedthe highest correlation coefficient. In the case of sensory assessment, significant differences wereindicated among treatments. Adding killed cells ofB. animalissubsp.lactisBB-12 before fermenta-tion produced yoghurt with the highest total score, whereas samples containing killed cells ofL. acidophilusATCCSD 5221 andB. animalissubsp.lactisBB-12 added before fermentation exhib-ited the lowest total score
Keywords
, Paraprobiotic, Probiotic, Yoghurt, Bifidobacterium, Lactobacillus acidophilus, Rupturecells.
@article{paperid:1083621,
author = {MITRA MOLAEE PARVAREI and MOHAMMAD R. FAZELI and AMIR M. MORTAZAVIAN and SOLMAZ SAREM NEZHAD and Mortazavi, Sayed Ali},
title = {Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt},
journal = {International Journal of Dairy Technology},
year = {2021},
volume = {74},
number = {1},
month = {February},
issn = {1364-727X},
pages = {95--106},
numpages = {11},
keywords = {Paraprobiotic; Probiotic; Yoghurt;Bifidobacterium;Lactobacillus acidophilus; Rupturecells.},
}
%0 Journal Article
%T Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt
%A MITRA MOLAEE PARVAREI
%A MOHAMMAD R. FAZELI
%A AMIR M. MORTAZAVIAN
%A SOLMAZ SAREM NEZHAD
%A Mortazavi, Sayed Ali
%J International Journal of Dairy Technology
%@ 1364-727X
%D 2021
