Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh
The seed husk of psyllium (<em>Plantago ovate </em>Forsk) has a long history of use as a dietary fiber supplement and in traditional herbal medicine, it has been used for treating various disorders. It has an important role in lowering blood cholesterol and has potential to stimulate bac...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2019-03-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_545854_75c06e1be2f5074a9aa8d382f3b14f64.pdf |
| _version_ | 1818584531268009984 |
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| author | S. Nikzad S. Bahramian |
| author_facet | S. Nikzad S. Bahramian |
| author_sort | S. Nikzad |
| collection | DOAJ |
| description | The seed husk of psyllium (<em>Plantago ovate </em>Forsk) has a long history of use as a dietary fiber supplement and in traditional herbal medicine, it has been used for treating various disorders. It has an important role in lowering blood cholesterol and has potential to stimulate bacterial growth in digestive system. Therefore, in the present study psyllium husk powder (PHP) at amount of 0, 0.25, 0.5 and 0.75% was added to Doogh samples and its influence on viability of probiotic bacteria <em>Lactobacillus casei</em> was investigated. In addition, the amount of serum separation, pH and sensory properties of this product were studied. Results showed that in the presence of husk powder the growth of <em>Lactobacillus casei </em>has been increased insignificantly<em>.</em> The pH values of the all Doogh samples reduced during 14 days of storage but psyllium husk did not affect the pH even at 0.75% concentration. The addition of PHP increased the consistency, resulted in a reduction in the rate of phase separation. Sensory evaluation revealed that the sample containing 0.25% psyllium powder had more acceptability than others. According to the results, addition of PHP at amount of 0.25% in the presence of probiotic bacteria <em>Lactobacillus casei</em> for production functional Doogh product is recommended. |
| first_indexed | 2024-12-16T08:22:39Z |
| format | Article |
| id | doaj.art-b28fef6625794545836eb6f2d7a95c6c |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-12-16T08:22:39Z |
| publishDate | 2019-03-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-b28fef6625794545836eb6f2d7a95c6c2022-12-21T22:38:04ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682019-03-0191 (33) بهار7181545854Effect of psyllium husk powder on the viability of Lactobacillus casei in DooghS. Nikzad0S. Bahramian1M.Sc Graduate of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, IranAssistance Professor of Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, IranThe seed husk of psyllium (<em>Plantago ovate </em>Forsk) has a long history of use as a dietary fiber supplement and in traditional herbal medicine, it has been used for treating various disorders. It has an important role in lowering blood cholesterol and has potential to stimulate bacterial growth in digestive system. Therefore, in the present study psyllium husk powder (PHP) at amount of 0, 0.25, 0.5 and 0.75% was added to Doogh samples and its influence on viability of probiotic bacteria <em>Lactobacillus casei</em> was investigated. In addition, the amount of serum separation, pH and sensory properties of this product were studied. Results showed that in the presence of husk powder the growth of <em>Lactobacillus casei </em>has been increased insignificantly<em>.</em> The pH values of the all Doogh samples reduced during 14 days of storage but psyllium husk did not affect the pH even at 0.75% concentration. The addition of PHP increased the consistency, resulted in a reduction in the rate of phase separation. Sensory evaluation revealed that the sample containing 0.25% psyllium powder had more acceptability than others. According to the results, addition of PHP at amount of 0.25% in the presence of probiotic bacteria <em>Lactobacillus casei</em> for production functional Doogh product is recommended.http://jfh.iaut.ac.ir/article_545854_75c06e1be2f5074a9aa8d382f3b14f64.pdfDooghProbioticPlantago ovate ForskpsylliumLactobacillus casei |
| spellingShingle | S. Nikzad S. Bahramian Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh Bihdāsht-i Mavādd-i Ghaz̠āyī Doogh Probiotic Plantago ovate Forsk psyllium Lactobacillus casei |
| title | Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh |
| title_full | Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh |
| title_fullStr | Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh |
| title_full_unstemmed | Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh |
| title_short | Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh |
| title_sort | effect of psyllium husk powder on the viability of lactobacillus casei in doogh |
| topic | Doogh Probiotic Plantago ovate Forsk psyllium Lactobacillus casei |
| url | http://jfh.iaut.ac.ir/article_545854_75c06e1be2f5074a9aa8d382f3b14f64.pdf |
| work_keys_str_mv | AT snikzad effectofpsylliumhuskpowderontheviabilityoflactobacilluscaseiindoogh AT sbahramian effectofpsylliumhuskpowderontheviabilityoflactobacilluscaseiindoogh |