کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402269 | 1330886 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread
ترجمه فارسی عنوان
پایداری میکروارگانیسم های مفید و پذیرش حساسیتی از گسترش گوجه فرنگی مبتنی بر لبنی سینبیوتیک
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کلمات کلیدی
پروبیوتیک اینولین، لاکتوباسیلوس، بیفیدوباکتریوم، گسترش پایه لبنیات،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Nowadays, important features for the development of new food products include their convenience, taste, and ability to promote beneficial effects to human health. This study aimed to develop a potentially synbiotic dairy-based tomato spread and to evaluate the viability of the microorganisms employed, as well as the sensory acceptability of the product throughout its storage for 28 days. Three different trials were studied, all containing the prebiotic inulin and the starter culture Streptococcus thermophilus ST-M6: T1 (control); T2 with the probiotic strains Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bb-12, and T3 with Bb-12 and the bacteriocinogenic and potentially probiotic strain Lactobacillus sakei subsp. sakei 2a. The product was stored at 4 °C and analysed after 1, 7, 14, 21, and 28 days of storage. For all trials, the pH decreased throughout storage, the viability of all strains was high (â¥7.9 log cfu/g), and sensory evaluation with consumers showed mean scores above 7 during the storage period evaluated (up to 21 days), which demonstrates the product has potential as a functional food.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 2, June 2015, Pages 682-688
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 2, June 2015, Pages 682-688
نویسندگان
Cristina Dini Staliano, Rafael Chacon Ruiz Martinez, S.M.I. Saad,