Possibility of the production of probiotic chocolate yogurt
The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce...
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2016-08-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_524640_bb0d00666e56407e7b7e36ef8d7e7164.pdf |
| _version_ | 1819266800891723776 |
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| author | M. Sharifi Soltani G. Karim R. Pourahmad |
| author_facet | M. Sharifi Soltani G. Karim R. Pourahmad |
| author_sort | M. Sharifi Soltani |
| collection | DOAJ |
| description | The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic yogurt (0.5% and 1.5% fat). Populations of probiotics bacteria, physiochemical and sensory properties of the yogurt samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (P |
| first_indexed | 2024-12-23T21:07:02Z |
| format | Article |
| id | doaj.art-99b28f84ad9e4f35bdc99afd6ecedf26 |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-12-23T21:07:02Z |
| publishDate | 2016-08-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-99b28f84ad9e4f35bdc99afd6ecedf262022-12-21T17:31:11ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682016-08-0162 (22) تابستان5162524640Possibility of the production of probiotic chocolate yogurtM. Sharifi Soltani0G. Karim1R. Pourahmad2M.Sc. Student, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, IranProfessor, Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, IranAssociate Professor, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, IranThe aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic yogurt (0.5% and 1.5% fat). Populations of probiotics bacteria, physiochemical and sensory properties of the yogurt samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (Phttp://jfh.iaut.ac.ir/article_524640_bb0d00666e56407e7b7e36ef8d7e7164.pdfprobiotic yogurtcacao powderLactobacillus acidophilusBifidobacterium lactis |
| spellingShingle | M. Sharifi Soltani G. Karim R. Pourahmad Possibility of the production of probiotic chocolate yogurt Bihdāsht-i Mavādd-i Ghaz̠āyī probiotic yogurt cacao powder Lactobacillus acidophilus Bifidobacterium lactis |
| title | Possibility of the production of probiotic chocolate yogurt |
| title_full | Possibility of the production of probiotic chocolate yogurt |
| title_fullStr | Possibility of the production of probiotic chocolate yogurt |
| title_full_unstemmed | Possibility of the production of probiotic chocolate yogurt |
| title_short | Possibility of the production of probiotic chocolate yogurt |
| title_sort | possibility of the production of probiotic chocolate yogurt |
| topic | probiotic yogurt cacao powder Lactobacillus acidophilus Bifidobacterium lactis |
| url | http://jfh.iaut.ac.ir/article_524640_bb0d00666e56407e7b7e36ef8d7e7164.pdf |
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