The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). Probiotics viability in the dessert as well as pH, acidity, texture and microstructure modifications were investigated...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2021-12-01
|
| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_80363.html |
| _version_ | 1818470988410519552 |
|---|---|
| author | Fatemeh Khaji Zeinab E. Mousavi Hossein Kiani Sayed Hadi Razavi |
| author_facet | Fatemeh Khaji Zeinab E. Mousavi Hossein Kiani Sayed Hadi Razavi |
| author_sort | Fatemeh Khaji |
| collection | DOAJ |
| description | This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). Probiotics viability in the dessert as well as pH, acidity, texture and microstructure modifications were investigated during 28 days of cold storage. Cell viability investigation showed that the medium preserved cell viability above 106 CFU/mL during cold storage. The pH and acidity of inoculated desserts have been modified through storage. Flow behavior and texture analysis showed that desserts inoculated with B. lactis showed higher yield stresses and creep elasticity, due to the exertion of polysaccharides by the bacteria. L. paracasei exhibited lower pH values and reduced the creep viscosity and elasticity, due to changes in molecular interactions. Microstructure analysis of the samples showed that the oil was in the form of emulsion and proteins were dispersed in the continuous aqueous phase. According to the results of this study, it is concluded that the exploitation of mixed cultures in the dessert formulation could guarantee acceptable probiotic viability and provide better texture attributes. |
| first_indexed | 2024-04-13T21:45:01Z |
| format | Article |
| id | doaj.art-04b2c6839f6046f481d65ddaa2488024 |
| institution | Directory Open Access Journal |
| issn | 2676-3494 |
| language | English |
| last_indexed | 2024-04-13T21:45:01Z |
| publishDate | 2021-12-01 |
| publisher | University of Tehran |
| record_format | Article |
| series | Journal of Food and Bioprocess Engineering |
| spelling | doaj.art-04b2c6839f6046f481d65ddaa24880242022-12-22T02:28:35ZengUniversity of TehranJournal of Food and Bioprocess Engineering2676-34942021-12-014210511110.22059/jfabe.2021.317525.1080The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)Fatemeh Khaji0Zeinab E. Mousavi 1Hossein Kiani2Sayed Hadi Razavi3Bioprocessing and Biodetection Lab (BBL), Department of Food science and Technology, University of Tehran, Karaj, Iran Bioprocessing and Biodetection Lab (BBL), Department of Food science and Technology, University of Tehran, Karaj, IranBioprocessing and Biodetection Lab (BBL), Department of Food science and Technology, University of Tehran, Karaj, IranBioprocessing and Biodetection Lab (BBL), Department of Food science and Technology, University of Tehran, Karaj, IranThis study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). Probiotics viability in the dessert as well as pH, acidity, texture and microstructure modifications were investigated during 28 days of cold storage. Cell viability investigation showed that the medium preserved cell viability above 106 CFU/mL during cold storage. The pH and acidity of inoculated desserts have been modified through storage. Flow behavior and texture analysis showed that desserts inoculated with B. lactis showed higher yield stresses and creep elasticity, due to the exertion of polysaccharides by the bacteria. L. paracasei exhibited lower pH values and reduced the creep viscosity and elasticity, due to changes in molecular interactions. Microstructure analysis of the samples showed that the oil was in the form of emulsion and proteins were dispersed in the continuous aqueous phase. According to the results of this study, it is concluded that the exploitation of mixed cultures in the dessert formulation could guarantee acceptable probiotic viability and provide better texture attributes.https://jfabe.ut.ac.ir/article_80363.htmlsesame pasteprobioticscell viabilitydessertrheology |
| spellingShingle | Fatemeh Khaji Zeinab E. Mousavi Hossein Kiani Sayed Hadi Razavi The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) Journal of Food and Bioprocess Engineering sesame paste probiotics cell viability dessert rheology |
| title | The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) |
| title_full | The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) |
| title_fullStr | The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) |
| title_full_unstemmed | The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) |
| title_short | The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) |
| title_sort | investigation of probiotics viability physicochemical and rheological properties of a probiotic dessert based on sesame paste tahini |
| topic | sesame paste probiotics cell viability dessert rheology |
| url | https://jfabe.ut.ac.ir/article_80363.html |
| work_keys_str_mv | AT fatemehkhaji theinvestigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini AT zeinabemousavi theinvestigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini AT hosseinkiani theinvestigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini AT sayedhadirazavi theinvestigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini AT fatemehkhaji investigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini AT zeinabemousavi investigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini AT hosseinkiani investigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini AT sayedhadirazavi investigationofprobioticsviabilityphysicochemicalandrheologicalpropertiesofaprobioticdessertbasedonsesamepastetahini |