| چکیده فارسی مقاله |
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria
Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria
Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria
Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria |
| چکیده انگلیسی مقاله |
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink.
Abstract
The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. |