Effects of type and concentration of dry matter and final pH of fermentation on biochemical, microbial and sensory properties of probiotic dough

2National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3Dept. of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

4Dept. of Food Science and Technology, Faculty of Nutrition Sciences and Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

5Food (Salt) Safty Research Center, and Dept. of Nutrition, School of Medicine, Semnan University of Medical Sciences, Semnan, Iran, and Dept of Clinical Nutrition, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

6Dept. of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Koomesh:Vol. 19, issue 4; e153930

Published online:Dec 21, 2017

Article type:Research Article

How to Cite:Mohammadi R, Zabihzadeh M, Hasanvand S, Sarlak Z, Mortazavian A, et al. Effects of type and concentration of dry matter and final pH of fermentation on biochemical, microbial and sensory properties of probiotic dough. koomesh. 2017;19(4):e153930. doi:

Abstract

Introduction: Recently, the demand for functional foods consumption is growing rapidly due to the increased awareness of the consumers from the impact of these foods on health. The aim of this study was to assess microbiological, biochemical and sensory aspects of probiotic Doogh. Materials and Methods: In this research, the effects of type (skim milk power and whey protein) and percents of dry matters and final pH of fermentation (4 and 4.4) on biochemical viability of probiotics and sensory properties of probiotic Doogh during fermentation and 21 days in refrigerated storage were studied. In this way, pH and redox potential values were measured by pH-meter. Titrable acidity value was determined by titration with 0.1 N NaOH. Probiotic bacteria were enumerated using MRS-bile agar medium. Results: Treatment with 4% skim milk power and 1% whey protein at pH of 4.4 (6 WP-1) -4.4) showed the highest viability of both probiotic bacteria after fermentation and during refrigerated storage. Treatments 4% skim milk power at pH of 4.0 (4 SMP-4.0), 3% skim milk power with 1% whey protein concentrate at pH of 4.4 (4 WPC-1) -4.4), 6% skim milk power at pH of 4.4 (6-SMP-4.4), 6% skim milk power at pH of 4.0 (6 SMP-4.0) and 5% skim milk power with 1% whey protein (6 WP-1) in both final pH 4.4 and 4.0 had the highest level of organoleptic acceptance. However, they have more economic considerations than 6% of dry matter. Conclusion: Overall, whey protein can be used as part of the dry matter Doogh without changes of organoleptic properties and viability of probiotic Doogh.

Keywords

Combined effects of incubation temperature, type of starter bacteria and final pH of fermentation on microbiological, biochemical and sensory characteristics of probiotic Doogh (Iranian drink based on fermented milk)

Zohre Delshadian,

Reza Mohammadi,

Saeedeh Cheledavan,

Mehdi Shadnoush,

Elahe Ahmadi,

Amir-Mohammad Mortazavian-Farsani

Delshadian Z, Mohammadi R, Cheledavan S, Shadnoush M, Ahmadi E, et al. Combined effects of incubation temperature, type of starter bacteria and final pH of fermentation on microbiological, biochemical and sensory characteristics of probiotic Doogh (Iranian drink based on fermented milk). koomesh. 2015;16(4):e151249. doi:

31

Jul

2013

Combined Effects of Inoculation Level and Sequence on Biochemical and Microbiological Characteristics of Probiotic Doogh

Mohammad Rahmati Roudsari,

Sara Sohrabvandi,

Aziz Homayouni Rad,

Amir Mohammad Mortazavian

Rahmati Roudsari M, Sohrabvandi S, Homayouni Rad A, Mortazavian AM. Combined Effects of Inoculation Level and Sequence on Biochemical and Microbiological Characteristics of Probiotic Doogh. Iran J Pharm Res. 2013;12(3):e125671. doi: https://doi.org/10.22037/ijpr.2013.1373

31

Oct

2013

The Impact of Inoculation Rate and Order on Physicochemical, Microstructural and Sensory Attributes of Probiotic Doogh

Said Reza Rahmdar,

Mohammad Rahmati Roudsari,

Ahmad Javanmard,

Amir Mohammad Mortazavian,

Sara Sohrabvandi

Rahmdar SR, Rahmati Roudsari M, Javanmard A, Mortazavian AM, Sohrabvandi S. The Impact of Inoculation Rate and Order on Physicochemical, Microstructural and Sensory Attributes of Probiotic Doogh. Iran J Pharm Res. 2013;12(4):e125739. doi: https://doi.org/10.22037/ijpr.2013.1370

22

Jul

2013

Probiotic Properties of Lyophilized Cell Free Extract of Lactobacillus casei

Afrooz Saadatzadeh,

Mohammad Reza Fazeli,

Hossein Jamalifar,

Rassoul Dinarvand

Saadatzadeh A, Fazeli MR, Jamalifar H, Dinarvand R. Probiotic Properties of Lyophilized Cell Free Extract of Lactobacillus casei. Jundishapur J Nat Pharm Prod. 2013;8(3):. doi: https://doi.org/10.17795/jjnpp-8564

1

Jun

2014

In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products

Hooshang Niazi Amraii,

Hamid Abtahi,

Parvaneh Jafari,

Hamid Reza Mohajerani,

Mohammad Reza Fakhroleslam,

Neda Akbari

Niazi Amraii H, Abtahi H, Jafari P, Mohajerani HR, Fakhroleslam MR, et al. In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products. Jundishapur J Microbiol. 2014;7(6):e10168. doi: https://doi.org/10.5812/jjm.10168

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Author(s):

Reza Mohammadi:[PubMed][Scholar]
Maryam Zabihzadeh:[PubMed][Scholar]
Sara Hasanvand:[PubMed][Scholar]
Zahra Sarlak:[PubMed][Scholar]
Amirmohammad Mortazavian:[PubMed][Scholar]
Mahdi Shadnoosh:[PubMed][Scholar]
Ayad Bahadori Monfared:[PubMed][Scholar]

Journal of Semnan University of Medical Sciences

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Effects of type and concentration of dry matter and final pH of fermentation on biochemical, microbial and sensory properties of probiotic dough

Abstract

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