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

Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production

Document Type : Research Article

Authors

Parnian Pezeshki 1
Abdolmajid Maskooki 2
Mohammad Elahi 3
Seyed Ali Mortazavi 4

1 Ferdowsi university of Mashhad

2 Research Institute of Food Science and Technology

3 Food Science and Technology Engineering

4 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v10i1.34674
Abstract
Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources may be considered.In this study, the possibility of baker's yeast production in three cultures of date , raisin , enzymatic hydrolyzed whey and molasses as a control was investigated.Also, the total amount of biomass, consumption of sugar, strength of levy and kinetic's parameters of growth in all mediums were determined.For enriching the mediums, yeast extract and pepton were used in order of 3.5 and 7%, respectively. Fermentation process carried out during 12 houres and the temperature is maintained constant to 30 C° .Agitation was of 150 turns per minutes and ventilation fixed at 2 V.V.M .According to the results,maximum and minimum amount of biomass were 93.33 and 81.35 g/l that they related to date and whey, respectively.The consumption of sugar except whey which had the lowest level, in other cultures had no significant difference.The highest yield (0.35g/g) is observed in date but the lowest yield was 0.32 g/g in whey. Also, the baker's yeast which growed in raisin extract, had the highest value in strength of levy.

Keywords

Baker's yeast
Molasses
Date
Raisin
Whey
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  • Receive Date 26 December 2010
  • Accept Date 16 August 2012
  • First Publish Date 21 March 2014

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