Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume17/issue2/5_2_2018.pdf
original articleIssue 17 (2) 2018 pp. 141-148
Pooria Sabooni1, Rezvan Pourahmad1, Hamid Reza Mahdavi Adeli2
1Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University Varamin, Iran
2Animal Science Research Institute, Karaj, Iran
2Animal Science Research Institute, Karaj, Iran
Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan
Abstract
Background. Using kefir as a probiotic food carrier has many benefits. At the same time, it is considered an appropriate product for the dairy industry. The aim of this study was to evaluate the effect of xanthan gum and transglutaminase enzyme on the viability of probiotics and the organoleptic qualities and physicochemical characteristics of kefir.
Material and methods. Three levels of transglutaminase enzyme (50, 100 and 150 ppm), and xanthan gum (0.05%, 0.1% and 0.2%) were used. Sensory and physicochemical properties and viability of probiotic bac- teria were measured over 2 weeks of storage at 4°C.
Results. By increasing the amounts of xanthan gum and transglutaminase, the viscosity of the samples was increased and syneresis was reduced significantly (P < 0.05). The kefir sample containing 150 ppm enzyme and 0.2% gum had the highest number of probiotic bacteria. Moreover, the highest organoleptic scores were found for this sample.
Conclusion. It can be concluded that adding 150 ppm transglutaminase and 0.2% xanthan improved the vi- ability of probiotics and the physical and organoleptic characteristics of kefir.
Keywords: kefir, probiotic, transglutaminase, xanthan
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume17/issue2/5_2_2018.pdf
https://doi.org/10.17306/J.AFS.2018.0556
For citation:
| MLA | Sabooni, Pooria, et al. "Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan." Acta Sci.Pol. Technol. Aliment. 17.2 (2018): 141-148. https://doi.org/10.17306/J.AFS.2018.0556 |
| APA | Sabooni P., Pourahmad R., Mahdavi Adeli H. R. (2018). Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan. Acta Sci.Pol. Technol. Aliment. 17 (2), 141-148 https://doi.org/10.17306/J.AFS.2018.0556 |
| ISO 690 | SABOONI, Pooria, POURAHMAD, Rezvan, ADELI, Hamid Reza Mahdavi. Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan. Acta Sci.Pol. Technol. Aliment., 2018, 17.2: 141-148. https://doi.org/10.17306/J.AFS.2018.0556 |