دورية أكاديمية
A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread
| العنوان: | A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread |
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| المؤلفون: | Marzieh Hosseininezhad, Abbas Abedfar |
| المصدر: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 3, Pp 337-352 (2018) |
| بيانات النشر: | Research Institute of Food Science and Technology, 2018. |
| سنة النشر: | 2018 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | bacillus coagulans, encapsulation, lactobacillus acidophilus, microbial survival, probiotic bread, Food processing and manufacture, TP368-456 |
| الوصف: | Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microencapsulation of probiotics and their survival during baking and gastrointestinal aggregation have positive physiology effects on consumers. The aim of the research was to study qualitative characteristics and microbial survival of probiotic bread produced with 1, 1.5 and 2% encapsulated microbial suspension along with edible starch 5% during 48 h. The results of this assessment showed that the time of storage reduced microbial population of the probiotic bread in such way that the population decline in the 1% suspension was more severe. Also, in both samples containing different microbial suspensions, the specific volume decreased while the porosity increased within 48 (P≤ 0.05), compared to the control. Whereas, hardness of probiotic bread increased after of 24 h which was less than the control sample (P≤0.05). Moreover, the analysis of variance and mean comparison of colorimetric test showed a significant effect (P≤ 0.05) on the color indexes of (L*, a* and b*) after 48 hours. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Persian |
| تدمد: | 2252-0937 2538-2357 87120003 |
| Relation: | http://journals.rifst.ac.ir/article_74205_1847c046385e007774c99f737dea7b5f.pdf; https://doaj.org/toc/2252-0937; https://doaj.org/toc/2538-2357 |
| DOI: | 10.22101/jrifst.2018.10.20.738 |
| URL الوصول: | https://doaj.org/article/33d2c5ffb6534677b5cd12f871200032 |
| رقم الأكسشن: | edsdoj.33d2c5ffb6534677b5cd12f871200032 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 22520937 25382357 87120003 |
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| DOI: | 10.22101/jrifst.2018.10.20.738 |