Title : ( INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING )
Authors: Roya Amiri Qandashtani , E. Ataye Salehi , A. M. Sani , Masoomeh M ehraban Sang Atash , Omid Safari ,
Full TextAbstract
Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose fi lms had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.
Keywords
, coating, corn starch, functional food, Lactobacillus rhamnosus GG, methyl cellulose, whey protein concentrate
@article{paperid:1082338,
author = {Roya Amiri Qandashtani and E. Ataye Salehi and A. M. Sani and Masoomeh M Ehraban Sang Atash and Safari, Omid},
title = {INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING},
journal = {Acta Alimentaria},
year = {2020},
volume = {49},
number = {2},
month = {June},
issn = {0139-3006},
pages = {144--153},
numpages = {9},
keywords = {coating; corn starch; functional food; Lactobacillus rhamnosus GG; methyl cellulose; whey protein concentrate},
}
%0 Journal Article
%T INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING
%A Roya Amiri Qandashtani
%A E. Ataye Salehi
%A A. M. Sani
%A Masoomeh M Ehraban Sang Atash
%A Safari, Omid
%J Acta Alimentaria
%@ 0139-3006
%D 2020
