|
Title
|
Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus
|
|
Type
|
JournalPaper
|
|
Keywords
|
barley bran, Lactobacillus acidophilus, low-fat yogurt
|
|
Abstract
|
The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low-fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of L. acidophilus in this treatment was higher than minimal acceptable level (106 CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number.
|
|
Researchers
|
Mostafa Karami (Fourth Researcher), Ali Heshmati (Third Researcher), Abbas Ali Sari (Second Researcher), (First Researcher)
|