Author/Authors :
Rouzitalab, Abolfazl Department of Food Science and Technology - Varamin Branch - Islamic Azad University, Varamin, I.R. IRAN , Mohammadi, Reza Department of Food Science and Technology - School of Nutrition Sciences and Food Technology, Research Institute for Health Technology - Kermanshah University of Medical Sciences, Kermanshah, I.R. IRAN. , Pourahmad, Rezvan Department of Food Science and Technology - Varamin Branch - Islamic Azad University, Varamin, I.R. IRAN , Husseini, Hedayat Department of Food Science and Technology - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN , Khosravi-Darani, Kianoush Department of Food Science and Technology - Faculty of Nutrition Sciences and Food Technology - National Nutrition and Food Technology Research Institute - Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN , Hasanvand, Sara Student Research Committee - Department of Food Science and Technology - School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Science, Kermanshah, I.R. IRAN , Zibaei, Rezvan Student Research Committee - Department of Food Science and Technology - School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Science, Kermanshah, I.R. IRAN , Ahmed Samin, Aram Student Research Committee - Department of Food Science and Technology - School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Science, Kermanshah, I.R. IRAN , Mortazavian, Amir Mohammad Food Safety Research Center - Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN
Abstract :
In this study, the effects of soymilk to cow's milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (ABY-1 or ABY-2 containing Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5, and yogurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or apricot) on biochemical characteristics, viability and sensory properties of probiotic flavored soy-yogurt were investigated. These properties were analyzed during and at the end of fermentation as well as during the cold storage (21 days). The highest viability of probiotics (p<0.05) was observed when ABY-1 starter culture with soymilk to cow's milk ratio of 50:50 was applied, whilst the best sensory attributes were related to the treatment with the highest cow's milk content and ABY-1 starter culture. Considering all aspects, the treatment of ABY-1/50:50 (cow's milk: soymilk) which renders the highest viability and acceptable sensory properties was selected as an optimum. Viability was over 108 cfu/mL during the storage period (5˚C. 21 days) for all treatments of ABY-1/50:50 containing fruit concentrates. Those which had apricot and strawberry flavorings showed the best sensory acceptance.
Keywords :
Bifidobacterium lactis , Lactobacillus acidophilus , Probiotic , Yogurt , Viability
