Optimization of Low Fat Probiotic Yogurt Production Using Combined Design

Document Type : Research Article

Authors

• Nasrin Faraji
• Mohammad Alizadeh khaled abad ¹
• Asghar Khosrowshahi ²
• Soheila Faraji ³

¹ urmia

² Urmia

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

https://doi.org/10.22067/ifstrj.v8i2.17271

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

• Low- fat probiotic yogurt
• Inulin
• Chitosan
• Xanthan
• Combined design

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