Physicochemical properties and survivability of probiotics in bio-doogh containing wild thyme essence and xanthan gum
2017
Ziaolhagh, S. H. | Jalali, H.
In this study, the effect of kakuti or wild (Ziziphora clinopodioids) essence and Xanthan gum on survivability of Bifidobacterium lactis in Iranian yogurt drink (doogh) was evaluated. The kakuti essence was added at concentrations of 50 and 75 µl. The levels of added Xanthan gum were 0, 0.075 and 0.15%. Samples were analyzed after 1, 15, 30 and 45 days of storage. The results of statistical analysis showed that by increasing the amounts of Xanthan gum to 0.075%, B. lactis count increased 1.2 log CFU/ml significantly (P0.05). Moisture content was decreased as the amounts of Xanthan gum increased. Stability, viscosity and texture score were increased significantly (P<0.05). Samples containing 0.15% of xanthan gum were completely stable during storage period. The acidity increased in all samples during storage and the highest acidity was observed for samples containing xanthan gum. The results of sensory evaluation showed that the flavor scores were decreased significantly (p<0.05) as the amount of essence was increased from 50 to 70 µl. According to the obtained results, at least 0.15% of xanthan gum is necessary to produce a completely stable doogh, although increasing the gum concentration to more than 0.075% did not have any significant effect on the viability of B. lactis. The favorable amount of kakuti essence was observed to be 50 µl. Thus, these additives could be used at the said amounts successfully without having detrimental effects on bio-doogh.
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