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

Document Type : Research Article

Authors

1 urmia

2 Urmia

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

Abstract

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%.

Keywords

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.
Akin, M.B., Akin, M.S. and Kirmaci, Z., 2007, Effects of inulin and sugar levels on the viability yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry,104,93-99.
Aryana, K.J., Plauche, S., Rao, R.M., Mcgrew, P. and Shah, N.P., 2007, Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus. Journal of Food Science,72,79-84.
Ausar, S. F., Passalacqua, N., Castagna, L.F., Bianco, I.D. and Beltramo, D.M., 2002, Growth of milk fermentative bacteria in the presence of chitosan for potential use in cheese making. International Dairy Journal,12,899-906.
Chiavaro, E., Vittadini, E. and Corradini, C., 2007, Physicochemical characterization and stability inulin gels. Europe Food Research Technology,225,85 –94.
Dave, R.I. and Shah, N.P.,1997, Viability of yoghurt and probiotic bacteria in yoghurts made from commericial starter cultures. International Dairy Journal,7,31-41.
David, W. E. and Rosalind, E. M., 2005, Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal, 15, 1175–1183.
De Souza Oliveira, R.P., Perego, P., Converti, A. and De Oliveira, M.N.,2009, Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering,91,133–139.
Donkor, O.N ., Nilmini, S.L.I ., Stolic, P. , Vasiljevic, T. and Shah, N.P. ,2007, Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal, 17, 657–665.
El-Sayed, E.M., Abd El-Gawad, I.A., Murad, H.A. and Salah, S.H.,2002, Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt. Europe Food Research Technoogyl,215,298 –304.
GarcõÂa-Ochoaa,F., Santosa, , V.E. Casasb, J.A. and GoÂmez, E., 2000, Xanthan gum: production recovery, and properties. Biotechnology Advances, 18 ,549-579.
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., tikofer, U. Bu. and Eberhard, P., 2009, Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal, 19,107–115.
Guven, M., Yasar, K., Karaca, O.B. and Hayaloglou, A. A., 2005,The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. International Journal of Dairy Technology.58:180-184.
Harwalkar, V.R. & Kalab, M., 1986, Food Microstructure, 5,287.
Heenana, C.N., Adamsa, M.C., Hoskena, R.W. and Fleet, G.H., 2004, Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT,37,461-466.
Isleten, M. and Karagul-Yuceer, Y., 2006, Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt. Journal of Dairy Science, 89,2865 –2872.
Kip, P., Meyer, D. and Jellema, R.H., 2006, Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal,16,1098 –1103.
Klaver, F.A., Kingma, F. and Weerkamp, A.H.,1993, Growth and survival of bifidobacteria in milk. Netherlands Mil and Dairy Journal,47,151-164.
Koegb, M.K. and Okennedy, B.T.,1998, Rheoligy of stirred yoghurt as affected by added milk fat، protein and hydrocolloids. Journal of Food Science,3,108 -110.
No, H.K., Meyers, S.P., Prinyawiwatkul, W. and XU, Z., 2007, Applications of Chitosan for Improvementof Quality and Shelf Life of Foods: A Review. Journal of Food Science 72:R87-R100.
Ozer, D., Akin, S. and Ozer, B., 2005, Effect of inulin and lactulose on survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt. Food Science and Technology International ,11(1), 19 –24.
Parnell-Clunies, E., Kakuda, Y., deMan, J. M. and Cazzola, F.,1988, Gelation profiles of yoghurt as affected by heat treatment of milk. Journal of Dairy Science, 71, 582–588.
Rodriguez, M.S., Montero, M., Dello Staffolo, M., Bevilacqua, A. and Albertengo, A.,2008, Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre. Carbohydrate Polymers, 74,797 –801.
Sadek, Z.I., El-Shafei, K. and Murad, H.A.,2004, Utilization of xanthan gum and inulin as prebiotics for lactic acid bacteria. Egyptian Conference for Dairy Science and Technology, Egyptian Society of Dairy Science, pp,269 –275.
Sendra, E., Fayos, F., Lario, Y., Ferna´ndez-Lo´pez,J., Sayas-Barbera´ ,E. and Pe´rez-Alvarez, J.A. 2008, Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25,13–21.
Spiegel, J.E., Rose, R., Karabell, P., Frankos, V.H. and Schmitt, D.F., 2004, Safety and benefits of fructooligosaccharides as food ingredients. Food Technology, 48,61 –65.
Ta´ rrega, A. and Costel, E., 2006, Effect of inulin addition on rheological and sensory properties of fat- free starch-based dairy desserts. International Dairy Journal,16,1104 –1112.
Toneli, J.T.C.L., Mu¨ rr, F.E.X., Martinelli, P., Fabbro, I.M.D. and Park, K.J., 2007, Optimization of a physical concentration process for inulin. Journal of Food Engineering, 80,832–838.
Zhao, R., Sun, J., M.O.H. and Zhu, Y.,2007, Analysis of functional properties of Lactobacillus acidophilus. World Journal of Microbiology and Biotechnolog,23,195 –200.
Zhao, Q., Zhao, M., Yang, B. and Chun Cui, A., 2009, Effect of xanthan gum on the physical properties and textural characteristics of whipped cream. Food Chemistry,116,624 –628.
Vinerola, C.G. and Reinhemir, J.A., 1999, Culture media enumeration of Bifidobacterium bifium and lactobacillus acidophilusin the presence of yoghurt bacteria, International Dairy Journal,9,497-505.
CAPTCHA Image