Document Type : Research Article


1 urmia

2 Urmia

3 Food science and technology, QC manager at Azin Company.


Heart disease - cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. Therefore the demand for low-fat food products and probiotics has been dramatically increased. In this study, the effect of different levels of three hydrocolloids (inulin, chitosan and xanthan) at three levels (1, 2 and 3%) on survival of Lactobacillus acidophilus, physicochemical and sensory properties of yogurt during 15 days of storage was explored using a combined design. Increased levels of inulin and chitosan positively affected La-5 count, apparent viscosity, acidity and sensory scores during storage. Using graphical method of optimizing (overlaid contour plots), optimum ratios were: inulin 93.4%, xanthan 0.6% and chitosan 6%.


استاندارد ملی ایران، شماره 659 : شیر و فرآورده‌های آن- ماست- ویژگی‌ها و روش‌های آزمون، موسسه استاندارد و تحقیقات صنعتی ایران.
استاندارد ملی ایران، شماره 2852 : شیر و فرآورده‌های آن- تعیین اسیدیته و pH ، موسسه استاندارد و تحقیقات صنعتی ایران.
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