مشخصات پژوهش

عنوان	Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	antioxidant, probiotic, rheology, yoghurt
چکیده	The present study reports the physicochemical, textural profile, microbial, antioxidant, and sensory characteristics of the produced yoghurt containing Aloe vera foliar gel. The result showed that syneresis was increased gradually with increase in Aloe vera foliar gel concentration during storage period. Aloe vera leaf gel had a negative effect on L. Acidophilus and B. lactis Bb-12, but the viable cells were in the acceptable range according to FAO (106−107 CFU g−1). The flow behavior for all yoghurt samples was found the shear thinning behavior and after fitting with three models, it followed the Herschel–Bulkley model. The presence of Aloe vera gel in yoghurts had a negative impact on the textural properties and this effect was significant except for springiness and resilience. Our results confirm improvability and meaningfulness the antioxidant effects of yoghurt enriched with Aloe vera foliar gel by FRAP assay.
پژوهشگران	مجتبی آذری (نفر اول)، حدیثه پایین محله (نفر دوم)، امیر دارائی گرمه خانی (نفر سوم)، علیرضا صادقی ماهونک (نفر چهارم)