with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article

Authors

1 Gorgan University of Agricultural Sciences and Natural Resources

2 Gorgan University of Agricultural Sciences and Natural Resources.

Abstract

In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased significantly, this product could maintain 107 cfu/gr of probiotic at the end of storage. Maximum death rate of lactobacillus acidophilus was observed in control sample. Best viability of this microorganism was seen in samples containing 0.2% guar gum and 0.1% Arabic gum that these two treatments had no significant difference. The highest loss of bifidobacterium lactis belonged to sample containing 0.3% guar and lowest was seen in samples containing 0.1% Guar and 0.1% Arabic gum.

Keywords

Agrawal, R., 2005, Probiotics: an emerging food supplement with health benefits. Food Biotechnology., 19, 227–246.
Akalin, A. S. & Erisir, D., 2008, Effect of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low fat probiotic ice cream. Journal of food science, 73,184-188
Akin, M. B., AkIn, M. S., & KirmacI, Z., 2007, Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104, 93-99.
Avramidis, S., Abatzidis, P., Tzanetakis, N., and Zerfiridis, G. K., 2004, survival of
esherichia coli o157:H7 in yoghurt ice cream with probiotic cultures lactobacillus acidophilus and Bifidobacterium bifidum, in Tharp, B., editor, second IDF international symposium on ice cream: Greece, International Dairy Fedration.
Capela, P., Hay, T. K. C., & Shah, N. P., 2006, Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yogurt and freeze-dried yogurt. Food Research International, 39, 203-211.
Chr-Hansen, 2006, L. acidophilus, L. casei and Bifidobacteria in fermented milk products – Guidelines, technical bulletin F-6 method for countinh probiotic bacteria. 1-8
Cruz, A. G., Antunes, A. E. C., Sousa, A. L. O. P., Faria, J. A. F., & Saad, S. M. I., 2009, Ice-cream as a probiotic food carrier: Food Research International, 42, 1233-1239.
Desmond, C., Ross, R. P., O’Callaghan, E., Fitzgerald, G., & Stanton, C., 2002, Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology, 93, 1003–1011.
El-Zayat, A. I. A., & Osman, M. M., 2001, The use of probiotic in Tallaga cheese. Egyptian Journal of Dairy science, 29, 99-106.
FAO/WHO Experts’ Report, 2001, Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria.
Guda, E., Attia, I. A., Salem, S. A., & Kamar, M. S., 1993, Studies on frozen yogurt: manufacturing method. Egyptian Journal of food science, 21, 57-66.
Hekmat, S., & McMahon, J., 1992, Survival of lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science, 75,1415-1422.
Ibanoglu, E., 2002, Rheological behavior of whey protein stabilized emulsions in the presence of gum Arabic. Journal of Food Engineering, 52, 273–277.
McNamee, B.F., O’Riordan, E.D. and O’Sullivan, M., 2001, Effect of partial replacement of gum arabic with carbohydrates on its microencapsulation properties. Journal of Agriculture and Food Chemistry 49, 3385–3388.
Magarinos, H., Selaive, S., Costa, M., Flores, M., & Pizarro, O., 2007, Viability of probiotic microorganism(Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in ice cream. International Journal of Dairy Technology, 60, 128-134.
Philips, G., Ogasawara, T., & ushida, K., 2008, The regulatory and scientific approach to defining gum Arabic as a diatery fiber. Food Hydrocolloids, 22, 24-35
Saxelin, M., Tynkkynen, S., Mattila-Sandholm, T., & de Vos, W. M., 2005, Probiotic and other functional microbes: from markets to mechanisms. Curr Opin Biotechnol, 16, 204-211.
Shah, N. P., 2000, Probiotic bacteria: selective enumeration and survival in dairy products. Journal of Dairy Science, 83,894–907.
Sofjan, R. P., & Hartel, R. W., 2004, Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14, 255-262.
CAPTCHA Image