The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

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...

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Bibliographic Details
Main Authors: Fatemeh Khaji, Zeinab E. Mousavi, Hossein Kiani, Sayed Hadi Razavi
Format: Article
Language:English
Published: University of Tehran 2021-12-01
Series:Journal of Food and Bioprocess Engineering
Subjects:
sesame paste
probiotics
cell viability
dessert
rheology
Online Access:https://jfabe.ut.ac.ir/article_80363.html

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