Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
Abstract Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lac...
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| Format: | Article |
| Language: | English |
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SpringerOpen
2023-06-01
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| Series: | AMB Express |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13568-023-01572-5 |
| _version_ | 1827910545595957248 |
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| author | Naiema Vakili Saatloo Tooraj Mehdizadeh Javad Aliakbarlu Rahele Tahmasebi |
| author_facet | Naiema Vakili Saatloo Tooraj Mehdizadeh Javad Aliakbarlu Rahele Tahmasebi |
| author_sort | Naiema Vakili Saatloo |
| collection | DOAJ |
| description | Abstract Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria. |
| first_indexed | 2024-03-13T01:52:18Z |
| format | Article |
| id | doaj.art-39013bab59b54acf8f808222ba46b1a6 |
| institution | Directory Open Access Journal |
| issn | 2191-0855 |
| language | English |
| last_indexed | 2024-03-13T01:52:18Z |
| publishDate | 2023-06-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | AMB Express |
| spelling | doaj.art-39013bab59b54acf8f808222ba46b1a62023-07-02T11:27:35ZengSpringerOpenAMB Express2191-08552023-06-0113111010.1186/s13568-023-01572-5Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurtNaiema Vakili Saatloo0Tooraj Mehdizadeh1Javad Aliakbarlu2Rahele Tahmasebi3Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia UniversityDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia UniversityDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia UniversityResearch and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR)Abstract Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.https://doi.org/10.1186/s13568-023-01572-5Synbiotic yogurtProbioticPrebioticCoriander |
| spellingShingle | Naiema Vakili Saatloo Tooraj Mehdizadeh Javad Aliakbarlu Rahele Tahmasebi Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt AMB Express Synbiotic yogurt Probiotic Prebiotic Coriander |
| title | Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt |
| title_full | Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt |
| title_fullStr | Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt |
| title_full_unstemmed | Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt |
| title_short | Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt |
| title_sort | physicochemical sensory and microbiological characteristics of coriander seed powder yogurt |
| topic | Synbiotic yogurt Probiotic Prebiotic Coriander |
| url | https://doi.org/10.1186/s13568-023-01572-5 |
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