首页|Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt

Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt

扫码查看
原文链接
  • NSTL
  • Elsevier
Paraprobiotic yogurts were produced using killed cells of Lactobacillus acidophilus ATCCSD 5221 and Bifidobacterium lactis BB-12. Fourier-Transform Infrared Spectroscopy (FTIR-ATR), as an important and sensitive method for detecting chemical bonds in dairy product, was used to specify the FTIR-ATR spectra and detect suitable spectral regions for probiotics as well as paraprobiotics (0-day). Principal Component Analysis (PCA) was employed to specify the spectra. In PCA, two principal components (PC1 with 37.07%, PC2 with 23/40%) were found with cumulative variance greater than 90%. The microstructure was tested using field emission scanning electron microscopy. Samples containing paraprobiotics, added before fermentation, showed a different structure compared to probiotic samples with more open and larger size of pores. Treatments containing probiotics and paraprobiotics added after fermentation revealed an open and loose structure as well as a more compact structure. In yogurt samples without probiotics and paraprobiotics, an open and spongy structure was observed. The sample containing killed cells of L. acidophilus ATCCSD 5221 and B. lactis BB-12 added before fermentation exhibited the lowest syneresis, highest water holding capacity, and highest apparent viscosity due to the presence of exopolysaccharides and cell components.

ParaprobioticProbioticYogurtFTIRMicrostructure

Parvarei, Mitra Molaee、Khorshidian, Nasim、Fazeli, Mohammad Reza、Mortazavian, Amir M.、Nezhad, Solmaz Sarem、Mortazavi, Seyed Ali

展开 >

Islamic Azad Univ, Fac Pharm, Dept Food Sci & Technol, Tehran Med Sci, Tehran, Iran

Semnan Univ Med Sci, Food Safety Res Ctr Salt, Semnan, Iran

Univ Tehran Med Sci, Pharmaceut Qual Assurance Res Ctr, Inst Pharmaceut Sci TIPS, Tehran, Iran

Shahid Beheshti Univ Med Sci, Food Safety Res Ctr, Tehran, Iran

Ferdowsi Univ Mashhad, Fac Agr, Dept Food Sci & Technol, Mashhad, Razavi Khorasan, Iran

展开 >

2021

10.1016/j.lwt.2021.111177

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.144
  • 6
  • 55